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…
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! [av_sidebar widget_area=’Lockerdome’ av_uid=’av-26rppk’]
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.
Enjoy!
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
- Visit this link: Joshua Weissman's SlimPalate.com for the tortilla 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
Instructions
- Make the chili sauce before the tortillas so you can add it to the cauliflower mixture
- Preheat oven to 350-degrees F
- Line a cookie sheet with foil
- Place your chopped peppers, onion and garlic cloves on the cookie sheet
- Dribble a little olive oil over, and salt and pepper
- Roast peppers, onion and garlic for about 20 min
- Remove from oven and add to high powered blender or food processor
- Pulse ingredients to desired consistency
- Add juice of 1 lime and a tablespoon or two of honey and cilantro. Taste and add additional seasoning if needed
- Add some chicken broth or water if you want a smoother consistency
- 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/)
- Next add a couple tablespoons of the green chili sauce to the cauliflower mixture before baking
- Now make the avocado sauce...
- 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.
- 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!
- Now assemble your tosadas...
- Mix some chili sauce in with your chicken. As much or little as you want
- Take a nice amount of chicken mixture and place it on top of the tostada
- Top it with a nice dollop of creamy avocado sauce!
- Enjoy!