Paleo Classic Mexican Tostada
Elevate your taco night with these irresistible Paleo Classic Mexican Tostadas—a wholesome, grain-free twist on a traditional Mexican favorite! This recipe features crispy coconut flour tortillas baked to perfection and topped with flavorful shredded chicken seasoned with smoked paprika. Creamy mashed avocados with fresh lime juice add a luscious layer, while vibrant toppings like thinly sliced radishes, red onion, cilantro, and jalapeño bring a satisfying crunch and bold zest. With just 30 minutes of prep and cook time, these Paleo tostadas are a quick, healthy, and delicious meal that’s perfect for weeknight dinners or entertaining guests. Naturally gluten-free, dairy-free, and packed with nutrient-rich ingredients, this dish delivers authentic flavors while catering to your clean-eating lifestyle. Serve these tostadas fresh for maximum crispness and enjoy a light, satisfying feast!
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Recipe Information
Ingredients
- 2 cups cooked shredded chicken
- 2 medium avocados
- 1 lime
- 0.5 medium red onion
- 0.25 cup fresh cilantro
- 1 small jalapeño
- 4 medium radishes
- 4 coconut flour tortillas
- 3 tablespoons coconut oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon smoked paprika
Instructions
Preheat the oven to 350°F (175°C) to start preparing the tostada shells.
Brush each coconut flour tortilla generously with coconut oil on both sides and place them on a baking sheet.
Bake in the preheated oven for about 5-7 minutes on each side, or until they are crispy and golden brown. Check them frequently to prevent burning.
While the tortillas are baking, prepare the toppings: Dice the avocados and place them in a bowl. Halve the lime and squeeze the juice over the avocado. Lightly mash with a fork to combine.
Finely chop the red onion, cilantro, and jalapeño, then slice the radishes thinly.
In a bowl, combine the shredded chicken with sea salt, ground black pepper, and smoked paprika. Mix well to coat the chicken evenly.
Once the tostada shells are done, remove them from the oven and let them cool slightly.
To assemble each tostada, spread a layer of mashed avocado over the crispy tortilla shell.
Top with a generous amount of shredded chicken, followed by chopped red onion, cilantro, jalapeño, and radish slices.
Serve immediately to ensure that the tostadas maintain their crispiness and enjoy your Paleo Classic Mexican Tostadas!
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 13.9 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3688 mg | 78% | |
*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.
