Low Carb Classic Mexican Tostada
A delicious twist on a beloved Mexican favorite, this Low Carb Classic Mexican Tostada swaps traditional fried tortillas for golden, homemade cauliflower tortillas that are bursting with flavor. Perfect for healthy meal planning, this recipe delivers a satisfying blend of textures and tastes without compromising your low-carb goals. Tender, spice-infused shredded chicken pairs beautifully with crisp romaine lettuce, juicy tomatoes, creamy avocado, and a dollop of tangy sour cream, all topped with fresh, fragrant cilantro. The zesty squeeze of lime brings it all together for a vibrant, mouthwatering experience. With easy-to-follow steps and wholesome ingredients, this gluten-free and keto-friendly tostada is a feast that’s sure to impress.
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Recipe Information
Ingredients
- 1 medium cauliflower head
- 2 eggs
- 1 cup mozzarella cheese, shredded
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 pound skinless, boneless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 cup romaine lettuce, shredded
- 1 tomato, diced
- 1 avocado, sliced
- 0.5 cup sour cream
- 1 lime, cut into wedges
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains.
Microwave the riced cauliflower in a microwave-safe bowl for about 5 minutes, then let it cool.
Once the cauliflower is cool enough to handle, place it in a clean kitchen towel and wring out as much moisture as possible.
Transfer the cauliflower to a bowl and add the eggs, mozzarella cheese, cumin, salt, and garlic powder. Mix until all ingredients are well combined.
Divide the mixture into four equal portions on the baking sheet and flatten with your hands to form round tortillas.
Bake for about 20-25 minutes or until golden brown and firm to the touch.
While the tortillas are baking, heat olive oil in a skillet over medium heat.
Season the chicken breast with taco seasoning, then cook it in the skillet for 6-8 minutes on each side or until fully cooked through. Remove from heat and let rest.
Once the chicken is rested, shred it using two forks.
To compile the tostadas, place a cauliflower tortilla on a plate, top with shredded lettuce, seasoned chicken, diced tomatoes, sliced avocados, a dollop of sour cream, and fresh cilantro.
Serve with lime wedges for squeezing over the top for added freshness.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 81.7 g | 30% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 30.2 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1303 mg | 100% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4218 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
