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Paleo Green Chili Chicken Tostadas


I wish I could describe how wonderful these Paleo chicken tostadas are. I guess you’ll just have to try them and see for yourself…

whole30 compliant recipe markI was looking for a good tortilla recipe and stumbled across Joshua Weissman’s SlimPalate.com blog. He had a gluten-free cauliflower tortilla recipe I just had to try. I admit, I was a little skeptical at first about cauliflower (never been a big fan of the veggie) but I went for it anyway. Glad I did…the results were surprisingly good! I made them exactly as directed in the recipe, except I added a few tablespoons of my green chili sauce to the cauliflower mixture for some extra flavor and then hoped they would hold up in the baking. They did! You should try this little trick out and add your own favorite flavors to the tortilla. I’m sure it will be great!

The tortillas are a little small for a taco unless you’re making a street taco. But for a tostada with ingredients piled high, they were the perfect size! 

I really wanted to use pork, but I happened to have some shredded chicken on hand, so that’s what I used instead. Delish!

You will find my recipe includes a green chili sauce and a avocado sauce. You can use them separately, or mix the two together like I did for the topping…the two combined are a little bit of heaven!

This recipe does take some extra time to prepare, but I think you’ll love the results. If you try it, please let me know what you think.


Paleo Green Chili Chicken Tostadas

Paleo Green Chili Chicken Tostadas


    Chicken Tostadas Ingredients
  • 2-3 cups of shredded chicken
  • Green chili sauce
  • 5-6 Tomatillos
  • 2 Poblano peppers chopped/seeded
  • 2 Anaheim peppers chopped/seeded
  • 1 jalepeno chopped chopped/seeded
  • 1 small onion chopped
  • 3 cloves garlic
  • Salt and pepper
  • Olive oil
  • 1 lime
  • 1-2 tbs honey
  • 1/2 cup chopped cilantro - leaves only
  • Chicken broth or water as needed
  • Tortilla Ingredients
  • Visit this link: Joshua Weissman's SlimPalate.com for the tortilla ingredients
  • Creamy Avocado Sauce Ingredients
  • 2 avocados, pitted and chopped
  • 1/2 tsp garlic
  • 1 lemon - juice of
  • 1 lime - juice of
  • 1/2 cup chopped cilantro - leaves only


  1. Make the chili sauce before the tortillas so you can add it to the cauliflower mixture
  2. Preheat oven to 350-degrees F
  3. Line a cookie sheet with foil
  4. Place your chopped peppers, onion and garlic cloves on the cookie sheet
  5. Dribble a little olive oil over, and salt and pepper
  6. Roast peppers, onion and garlic for about 20 min
  7. Remove from oven and add to high powered blender or food processor
  8. Pulse ingredients to desired consistency
  9. Add juice of 1 lime and a tablespoon or two of honey and cilantro. Taste and add additional seasoning if needed
  10. Add some chicken broth or water if you want a smoother consistency
  11. Next make the tortillas - the recipe can be found here on Joshua Weissman's SlimPalate.com site (http://slimpalate.com/cauliflower-tortillas-paleo-grain-free-gluten-free/)
  12. Next add a couple tablespoons of the green chili sauce to the cauliflower mixture before baking
  13. Now make the avocado sauce...
  14. Combine in a food processor or blender 2 chopped avocados, garlic, juice of 1 lemon and 1 lime. Pulse and add a 1/2 cup of chopped cilantro leaves.
  15. Note: Once i made the avocado sauce, i added an equal part of green chili sauce. You don't have to, but it was awesome!
  16. Now assemble your tosadas...
  17. Mix some chili sauce in with your chicken. As much or little as you want
  18. Take a nice amount of chicken mixture and place it on top of the tostada
  19. Top it with a nice dollop of creamy avocado sauce!
  20. Enjoy!


7 replies
  1. Anonymous
    Anonymous says:

    It’s great having a green chili recipe that I can make from scratch if I want to. I always make my own pico de gallo. But I wanted faster this time, so I used a jar of Wegman’s Salsa Verde (totally Paleo) along with your tapioca tortillas, then I mixed it in with the avocado lime sauce as you suggested. Man, oh man was this scrumptious!!! Thank you for another quick and healthy keeper. My son said, “Add this to the list–often!” 🙂

  2. Whitney
    Whitney says:

    Are you supposed to bake the tomatillos in the oven along with the peppers? Or when do you add the tomatillos to the green chili mixture?

  3. Marie Chaump
    Marie Chaump says:

    These look amazing! I didn’t see the tomatillos included in the directions. Do they get roasted and pureed with everything else? Thanks!


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