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Paleo Chicken Tostadas

Just when you thought Paleo tacos had to include special flours and complicated recipes, jicama is here to save the day with these chicken tostadas.

How To Make Paleo Chicken Tostadas - Real Plans

Just when you thought paleo tacos had to include special flours and complicated recipes, jicama is here to save the day with these chicken tostadas.

Remember not to judge a book by its cover – jicama looks intimidating on the outside with its ugly skin and odd shape. Underneath the exterior, though, there is a juicy and sweet vegetable waiting to be the secret ingredient you didn’t even know you were missing.

Paleo Chicken Tostadas

  • 45m
  • 15m
  • 1h

Ingredients

  • 1 jicama
  • 2 limes
  • 4 avocados
  • 3 green onions
  • 2 c cooked chicken
  • 8 tbsp. coconut oil, or fat of your choosing
  • taco seasoning, to taste

Instructions

  1. Peel jicama with a vegetable peeler.
  2. Thinly slice the jicama into discs, preferably with a mandoline slicer.
  3. If you slice it very thinly, the slices can be folded and used as taco shells. If the slices are thicker, you can use it as a tostada.
  4. Soak the jicama slices in cold water for 30 minutes.
  5. Drain and use for chicken tacos.
  6. Juice half of the lime; cut the other half into wedges. Slice avocados and dice green onions. Shred the chicken.
  7. Heat a quarter of the fat in a pan. Add shredded chicken to warm and season with taco seasoning to taste. Remove from heat and top with the lime juice.
  8. Serve on top of jicama tostada shells with avocados and green onions.

Nutrition

  • 4
  • 1
  • 588
  • 23g
  • 38g
  • 23g
  • 38g
  • 11g
  • 52mg
  • 5g
  • 383mg
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