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+ servings

Grain Free Chicken Tostadas {Paleo + Whole30}

A healthier take on the classic tostada made grain-free, dairy-free, and anti-inflammatory. Perfect for Cinco de Mayo or your next Fiesta!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Entree, Main Course
Cuisine American, Mexican
Servings 6


Shredded Chicken

  • 1 1/4 - 1 1/2 pounds pasture-raised chicken thighs or breasts frozen or fresh, OR meat pulled from one rotisserie chicken
  • 1/2 cup apple cider or chicken broth
  • 1 tablespoon paleo taco seasoning
  • OR
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried onion
  • 1 teaspoon sea sat
  • 1/4 teaspoon ground pepper


  • 1 recipe Jicama Avocado Salsa
  • Several leaves romaine or butter lettuce shredded
  • Handful fresh cilantro
  • Hot sauce optional



Shredded Chicken

  • Add chicken to an instant pot and pour cider or broth on top. Add seasoning to chicken, then attach lid. Set pot to “manual” high pressure, 25 minutes if cooking from frozen and 15 if cooking fresh. Let pot de-pressurize on its own while you prepare other ingredients. Once pressure has released, remove meat and shred using two forks.
  • If using a rotisserie chicken, shred and set meat aside.


  • While chicken is cooking, prepare your salsa and let it marinate in the fridge once complete.
  • Wash and prep lettuce and cilantro then set aside.


  • Heat a large high sided skillet on medium-high heat (cast iron works best for this). Add 3 tablespoons oil and let it melt. Swirl your pan to distribute oil. Once hot and near smoking, add one tortilla.
  • Fry tortilla, only about a minute, until it bubbles up and begins pulling away from the pan. Once browned and crisp, flip using a large spatula. Fry the second side for another minute or so, until browned and crisp. Set aside on a paper towel lined plate to cool.
  • Repeat with remaining tortillas, adding more oil as needed. Let cool completely before using.
  • To assemble, add a cooled fried tortilla to a plate. Drain chicken a bit so it its mostly dry, and add to top of tortilla. Dress with a small pile of shredded lettuce, a couple tablespoons of salsa, and a small handful of cilantro leaves. Season with hot sauce if desired and enjoy immediately.


  • Other varieties of Siete and regular tortillas should work in this recipe, but note they have not been tested.
  • Feel free to adjust the toppings to taste. If you enjoy nightshades as part of your diet, tomatoes and bell peppers would be a great addition.
  • If you don't have or aren't a fan of chicken, shredded or ground beef or pork will work great as well.
Keyword Easy recipe, Mexican, Paleo, Quick Meals, Weeknight meal, Whole30
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