Remove your chicken tacos from the packaging, and cook in the microwave for 60 seconds in the tray provided.
Remove the taco filling from the tortillas, and place in a small bowl. Add 1-2 Tbsp. of BBQ sauce until you achieve desired state of sauciness.
Separate the tortillas so that you have four separate tostadas to work with.
Top with equal amounts of the chicken taco filling, bell pepper, and red onion.
Airfryer Instructions: Spritz lightly with cooking spray so that your shells get crispy. Place in your airfryer for 8 minutes at 375 degrees, until caramelized.
Conventional Oven Instructions: Prepare a baking sheet with a light coating of cooking spray, and place your tostadas on the sheet. Spritz the tops lightly with cooking spray so that your shells get crispy. Bake for 19-21 minutes at 375 until golden brown.
While your tostadas are crisping up, prepare your garnishes. I used radish, cilantro, and shredded spinach that I had handy in the refrigerator. Feel free to get creative with what you have on hand!
Once cooking time is complete, remove your tostadas to a plate and dress them garnishes. Enjoy!