We’re smack dab in the middle of summer here in Southern California and let me tell you, it’s HOT! Like, Africa hot. There’s no heating up the oven inside the house around here. It’s grill time! I’ve used the BBQ at least 10 times already. And if you’re doing the same, you might be a little burnt out from the typical grilled fare of hamburgers and hot dogs. Don’t get me wrong— I love a good, juicy burger. But I just can’t have one every weekend without getting bored.

So when it’s time for something different, my go to is always BBQ. In fact, one of my favorite things to eat in the summer is BBQ. I love ribs, tri-tip— all BBQ really. I don’t discriminate when it comes to BBQ. Oh, and don’t even get me started on the sides. I’m pretty sure creamy mac and cheese is the reason I can’t get rid of my love handles. Whatevs.


These BBQ Margarita Chicken Tostadas are the perfect summertime meal. They’re cheesy, crunchy and full of smoky flavor and go perfectly with this Sweet Jalapeno Salsa that is light and ridiculously flavorful. It’s a match made in heaven. Pair these babies with an ice cold Passion Fruit Margarita and Voila! Dinner is served.


BBQ Margarita Chicken Tostadas with Sweet Jalapeño Salsa


  • BBQ Margarita Chicken
  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1 cup of your favorite BBQ Sauce
  • 2 tablespoons tequila (optional)
  • 2 teaspoons lime zest
  • 2 teaspoons orange zest
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 jalapeño, seeded + finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon salt + pepper
  • Sweet Jalapeno Margarita Salsa
  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 3/4 cup mango, finely diced (I used peaches, any fruit will work)
  • 2 jalapeños, seeded + finely chopped (use 1 for less heat)
  • 2 green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 lime, juiced
  • 2 tablespoons tequila (optional)
  • good pinch of salt
  • For serving
  • 4-8 corn tortillas
  • canola oil
  • 1 avocado, mashed with a pinch of salt, pepper and chopped cilantro + lime juice
  • 1/4 cup fresh cilantro
  • sour cream
  • queso fresco, crumbled


  1. Heat a skillet over medium heat. Add canola oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.Preheat your grill to medium high heat.
  2. In a medium bowl mix together the BBQ Sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper.
  3. In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.
  4. While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.
  5. Grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with sour cream, salsa, queso fresco and cilantro

Recipe adapted from Half Baked Harvest

Not a fan on chunky salsa? Just throw everything into the blender!