Whole30 Classic Mexican Tostada
Transform your dinner table with these vibrant and wholesome **Whole30 Classic Mexican Tostadas**, a creative twist on a traditional favorite. This healthy recipe swaps out the classic fried tortilla for roasted sweet potato rounds, creating a naturally sweet and crispy base. Topped with perfectly seasoned shredded chicken, creamy avocado slices, fresh tomatoes, and a sprinkle of zesty cilantro, these tostadas are bursting with bold flavors and bright colors in every bite. Ready in under an hour, this recipe is completely grain-free, dairy-free, and compliant with the Whole30 program, making it a guilt-free delight for anyone looking to enjoy a Mexican-inspired feast. Perfect for busy weeknights or entertaining guests, these easy-to-assemble tostadas bring a fresh, wholesome flair to your table!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 2 cups shredded chicken breast
- 1 tablespoon fresh lime juice
- 2 avocados, sliced
- 2 medium tomatoes, diced
- 0.5 red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 2 cups romaine lettuce, shredded
- 1 fresh jalapeño, thinly sliced
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes, then slice them into 1/4-inch thick rounds.
In a large bowl, toss the sweet potato slices with 1 tablespoon of olive oil, sea salt, and black pepper.
Arrange the sweet potato slices in a single layer on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until they are golden brown and crispy.
Meanwhile, in a medium-sized bowl, combine the shredded chicken with cumin, chili powder, garlic powder, and lime juice. Mix well to coat the chicken evenly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until heated through.
To assemble the tostadas, place a layer of shredded lettuce on each sweet potato slice.
Top the lettuce with a generous portion of the cooked chicken.
Add slices of avocado, diced tomatoes, and finely chopped red onion on top of the chicken.
Sprinkle each tostada with fresh cilantro and a few slices of jalapeño for an extra kick.
Serve immediately and enjoy your Whole30 Classic Mexican Tostadas!
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 24.1 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5748 mg | 122% | |
*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.
