I was quickly reminded how dang good mangoes were after these Instant Pot BBQ Chicken Tostadas with Mango Slaw were whipped up.
Honestly that’s why I LOVE seasonal cooking! You can forget about a gem of a fruit/veggie then- BAM! One day your at the grocery store, and there they are- in all their glory. And ladies and gents, that is where my inspo came from for these Instant Pot BBQ Chicken Tostadas with Mango Slaw. Sooo good, so summer, and so ready to be devoured.
These BBQ Chicken Tostadas with Mango Slaw have a few different components to them. Crispy tostada shells, shredded bbq chicken thighs, mango slaw, and topped with cotija cheese. With every bite you get crunch, tang, and spice. Soo good!
To make the shredded bbq chicken, I did use my instant pot. You could simply boil, shred, and cook down sauces with chicken in a pot if you don’t have an instant pot. Or use your favorite method to make shredded chicken.
Want more Chicken Recipes? Try these:
Did you make these BBQ Chicken Tostadas?! Tag your creations on Insta @theseasonaljunkie, I love seeing them!
BBQ Chicken Tostadas with Mango Slaw
These BBQ Chicken Tostadas with Mango Slaw are a crunchy bite straight into summer! The perfect recipe for you to make on repeat while it's hot, hot hot!
- Tostada Shells:
- 12 Corn Tortillas (or skip making your own and use 12 Tostada Shells)
- 2 tbsp Olive Oil
- BBQ Chicken
- 1 1/4 Pound of Chicken Thighs
- 1/4 cup Chicken Broth
- 3/4 Cup of BBQ Sauce
- 1 tbsp Coconut Aminos or Worcestershire Sauce
- Mango Slaw
- 1/2 Mango, diced
- 1/2 Shallot, thinly sliced on a mandolin
- 1/2 a head of Green Cabbage, thinly sliced (I used a peeler)
- 1 small Jalapeño, sliced on a mandolin
- 4 Green Onions, chopped
- 1/4 cup Cilantro, chopped
- Juice of one Lime
- 2 tbsp Lime
- 1 tsp Honey
- 2 cans Black Refried Beans
- 1/4 cup Cotija Cheese, crumbled
Preheat oven to 400 degrees. On two lined sheet pans, place tortillas down and lightly brush oil on both sides and sprinkle with salt. Once oven is preheated cook in oven flipping after 5 minutes and cooking for an additional 5-7 minutes. You'll want tortillas to be crispy and golden. Once done remove from oven.
In instant pot add chicken, chicken stock, bbq sauce, coconut aminos or Worcestershire sauce, and salt. Cook on high pressure for 18 minutes. Let it naturally release pressure, and then release pressure. Remove thighs and shred. Add shredded chicken back to instant pot and use the saute function to cook the juices down until thick. Keep warm until ready to eat! (Feel free to cook down while making slaw)
Whisk dressing together until combined. Add mango, shallot, green cabbage, jalapeño, green onion, and cilantro to a bowl. Toss together with dressing and season with salt if needed. Set aside in fridge.
Heat up refried bean while stirring until smooth and creamy.
On tostada shell, add heated up refried beans, layer the bbq chicken, add the mango slaw and then top with crumbled cotija cheese.