Barbecue Chicken & Minicaps® Tostadas

Prep Time
Cook Time


  • 175g Minicaps® baby capsicums
  • 2 tbs olive oil
  • 3 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 chicken breast fillets, halved through the centre
  • 1 red onion, cut into thin wedges
  • 12 corn tortilla
  • 1 large ripe avocado, mashed
  • to serve Coriander spring & lime wedges


  1. Combine olive oil, paprika and oregano in a large bowl. Season with salt and pepper. Use a little to brush over both sides of each chicken breast. Cover and refrigerate chicken for 10 minutes.
  2. Remove the seeds and membrane from the mini caps, then slice on diagonal. Add mini caps and onion to the oil mixture and toss to coat. Use a 7cm scone cutter to cut 3 circles from each corn tortillas.
  3. Preheat barbecue plate on high until hot then reduce heat to medium-high. Barbecue tortilla rounds 1-2 minutes each side until light golden.
  4. Remove to a wire rack to cool. Add the chicken to the hot barbecue, cook 4 minutes each side until cooked through. Remove to a board, set aside 5 minutes to rest.
  5. Add the Minicaps® and onions to the barbecue, cook, tossing often 3-5 minutes until tender. Return to the bowl. Thinly slice the chicken across the grain and add to the mini caps, toss to combine.
  6. Dollop avocado onto each tortilla. Top with mini cap chicken mixture and coriander. Serve with lime.