Low Carb Classic Mexican Tostada

Craving a flavorful Mexican tostada without the carb overload? This Low Carb Classic Mexican Tostada is the perfect solution, delivering all the vibrant flavors of a traditional tostada in a healthier, gluten-free package. Instead of classic corn tortillas, this recipe features crispy, homemade cauliflower tortillas seasoned with cumin and garlic powder for an extra burst of flavor. Topped with juicy, taco-seasoned shredded chicken, crisp romaine lettuce, creamy avocado slices, and a dollop of tangy sour cream, this dish is as satisfying as it is nutritious. With just 30 minutes of prep and 40 minutes of cook time, this low-carb twist on a Mexican favorite is ideal for anyone looking to enjoy a guilt-free comfort food packed with protein and fresh toppings. Perfect for dinner or meal prep, serve with a squeeze of lime and a sprinkle of chopped cilantro for an irresistible finish!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 medium cauliflower head
• 2 eggs
• 1 cup mozzarella cheese, shredded
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 pound skinless, boneless chicken breast
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• 1 cup romaine lettuce, shredded
• 1 tomato, diced
• 1 avocado, sliced
• 0.5 cup sour cream
• 1 lime, cut into wedges
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Cut the cauliflower into florets and pulse them in a food processor until they resemble rice grains.

Step 3

Microwave the riced cauliflower in a microwave-safe bowl for about 5 minutes, then let it cool.

Step 4

Once the cauliflower is cool enough to handle, place it in a clean kitchen towel and wring out as much moisture as possible.

Step 5

Transfer the cauliflower to a bowl and add the eggs, mozzarella cheese, cumin, salt, and garlic powder. Mix until all ingredients are well combined.

Step 6

Divide the mixture into four equal portions on the baking sheet and flatten with your hands to form round tortillas.

Step 7

Bake for about 20-25 minutes or until golden brown and firm to the touch.

Step 8

While the tortillas are baking, heat olive oil in a skillet over medium heat.

Step 9

Season the chicken breast with taco seasoning, then cook it in the skillet for 6-8 minutes on each side or until fully cooked through. Remove from heat and let rest.

Step 10

Once the chicken is rested, shred it using two forks.

Step 11

To compile the tostadas, place a cauliflower tortilla on a plate, top with shredded lettuce, seasoned chicken, diced tomatoes, sliced avocados, a dollop of sour cream, and fresh cilantro.

Step 12

Serve with lime wedges for squeezing over the top for added freshness.

Nutrition Facts

Serving size	(1972.8g)

Amount per serving	% Daily Value*
Calories	2220.9

Total Fat 126.4g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 903.1mg	0%
Sodium 5142.9mg	0%
Total Carbohydrate 81.7g	0%
Dietary Fiber 34.5g	0%
Total Sugars 30.2g
Protein 201.2g	0%

Vitamin D 86.5IU	0%
Calcium 1302.8mg	0%
Iron 14.2mg	0%
Potassium 4217.6mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 35.5%

Carbs: 14.4%