Mexican Chicken Tostadas

Mexican Chicken Tostadas

We love fresh Mexican flavours and were looking for some inspiration for festive party snacks?

This delicious combination of tender chicken, sizzling spices, and creamy guacamole is sure to be a hit . Serve it up on crispy tostadas for an extra crunch.

The tortillas and chicken are so good cooked on the Big Green Egg. Get ready to ignite your taste buds and spice up your celebrations with our Mexican Chicken Tostadas!

Thanks to Chilli Ben from Capsicana for the idea (sorry we didn’t have one of your spice mixes in when we made this, we’d eaten them all). 

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature



  • 2 tortillas
  • 3 tbsp olive oil
  • 1 chicken breast
  • 1 pack of your favourite fajita spice mix
  • 1 onion, sliced
  • 1 red pepper, sliced (optional)
  • 1/2 an avocado
  • 1 lime (1/2 for the guacamole and 1/2 as garnish)
  • salt and ground black pepper to season

To garnish

  • sour cream
  • 2 tbsp chopped fresh coriander leaves
  • 1 red chilli, deseeded and sliced finely


  1. Set up your Big Green Egg for an indirect cook at 180°C. Add your stainless steel grid and baking stone.
  2. Take the tortillas and use a cookie cutter to cut discs from the tortilla.  We used an 8cm cutter and this made 7 discs per tortilla
  3. In a bowl, add 1 tbsp olive oil and 1 tsp of your fajita spice mix.  Mix together.  Take a pastry brush and coat each side of the tortilla disc with the spicy oil.
  4. Place the tortilla discs directly on to the baking stone.  Cook for approx 2 minutes.  Take a look and if they’ve started puffing up, flip ’em.  Now cook the second side for approx 2 minutes.  Remove from the baking stone.
  5. You’ll need to change the setup of your Egg from indirect to direct, so remove the ConvEGGtor and pop the stainless steel grid back into your Egg.
  6. Heat the remaining oil in a pan, we used the cast iron skillet Once the oil is hot, add the chicken, onion, pepper and fajita mix to the pan.  Give this a good zhuzh.
  7. You need to cook for about 15 minutes until the chicken reaches an internal temperature of 80°C.
  8. Meanwhile, you can prepare your guacamole. Blitz the avocado, onion, lime juice and fresh coriander.  Taste and then season with salt and pepper, if needed.
  9. Now you’re ready to assemble the tostadas.  Spoon a tsp of guacamole on to each tostada, followed by the cooked chicken mix.  Finish with a dollop of sour cream, some coriander and a slice of chilli.  Use the remaining half a lime and squeeze over the assembled tostadas.
  10. These are so easy to make and taste so fresh and vibrant.  They’ll disappear quickly once the first one has been tried.

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