Paleo Mexican Torta

Satisfy your craving for bold Mexican flavors while staying true to a clean-eating lifestyle with this delicious Paleo Mexican Torta. Featuring grain-free buns made from a wholesome mix of almond and coconut flours, this recipe ensures a fluffy, gluten-free base that's perfect for piling on layers of goodness. Juicy, spice-rubbed chicken breast is complemented by creamy mashed avocado, fresh tomato slices, crisp red onion, and a sprinkle of fragrant cilantro, creating a vibrant, nutrient-packed filling. Ready in under an hour, these tortas strike the perfect balance between satisfying comfort food and paleo-friendly nutrition. Whether you're serving them for lunch, dinner, or meal prep, these Mexican tortas prove that healthy eating doesn't have to skimp on flavor.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• 0.5 teaspoon sea salt
• 3 large eggs
• 0.5 cup almond milk
• 2 tablespoons olive oil
• 1 juice lime
• 1 pound chicken breast
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 large avocado
• 1 large tomato
• 0.5 medium red onion
• 0.25 cup fresh cilantro

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, mix the almond flour, coconut flour, baking powder, and sea salt together.

Step 3

In a separate bowl, whisk together the eggs, almond milk, olive oil, and lime juice until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.

Step 5

Divide the dough into 4 equal parts and shape each into a bun or round disk. Place them on the prepared baking sheet.

Step 6

Bake for 15-18 minutes, or until the buns are firm and golden brown on top. Let them cool slightly before using.

Step 7

While the buns are baking, season the chicken breast with cumin, chili powder, garlic powder, and a pinch of salt. Heat some olive oil over medium heat in a skillet, and cook the chicken breast until cooked through and no longer pink, about 7-8 minutes per side. Let it rest before slicing.

Step 8

Mash the avocado in a small bowl and season with a little salt and lime juice.

Step 9

Slice the tomato and red onion thinly, and chop the fresh cilantro.

Step 10

To assemble the tortas, slice each bun in half. Spread a layer of mashed avocado on the bottom half, then layer with slices of chicken, tomato, and red onion.

Step 11

Sprinkle with chopped cilantro, place the top half of the bun on, and serve while warm.

Nutrition Facts

Serving size	(1471.9g)

Amount per serving	% Daily Value*
Calories	2800.5

Total Fat 188.6g	0%
Saturated Fat 26.4g	0%
Polyunsaturated Fat 9.0g
Cholesterol 948.1mg	0%
Sodium 5205.0mg	0%
Total Carbohydrate 112.6g	0%
Dietary Fiber 45.7g	0%
Total Sugars 37.0g
Protein 198.4g	0%

Vitamin D 162.0IU	0%
Calcium 857.4mg	0%
Iron 17.2mg	0%
Potassium 3132.4mg	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: 57.7%

Protein: 27.0%

Carbs: 15.3%