Paleo Chicken Tostadas with Nada Mato's Tomato Free BBQ Sauce

Traditional tostadas are made with corn tortillas, but cassava tortillas make an easy grain-free and gluten-free alternative. Crisp them in the oven or air fryer, pile on the BBQ chicken and add your favorite fresh toppings.

Short on time? Use your favorite store-bought Paleo-friendly cassava tortillas.

• 2 cups shredded cooked chicken
• ½ cup Nada Mato Tomato-Free Classic BBQ Sauce
• ½ tsp garlic powder
• ½ tsp onion powder

• ½ avocado, sliced or mashed
• ¼ cup shredded lettuce
• ¼ cup chopped fresh cilantro
• 1 radish, thinly sliced
• Fresh lime wedges

• 4 cassava tortillas
• Avocado oil
• Sea salt

1. Preheat oven to 375°F.
2. Lightly brush both sides of each tortilla with avocado oil and sprinkle with sea salt.
3. Bake for 8–10 minutes, flipping halfway through, until golden and crispy.

For the air fryer, cook at 375°F for approximately 5–6 minutes, flipping halfway through.

1. Add the shredded chicken, Nada Mato Tomato-Free Classic BBQ Sauce, garlic powder and onion powder to a skillet over medium heat.
2. Cook for 3–5 minutes, stirring occasionally, until the chicken is hot and completely coated in BBQ sauce.

1. Spoon the warm BBQ chicken onto each crispy tostada.
2. Top with avocado, shredded lettuce, cilantro and sliced radish.
3. Finish with a squeeze of fresh lime and serve immediately.

🥑 Add guacamole for extra creaminess.

🥬 Add shredded cabbage for extra crunch.

🌶️ If you eat nightshades, add sliced jalapeños for some heat.

🍋 Serve with extra lime wedges on the side.

These Paleo BBQ Chicken Tostadas are an easy way to turn cooked chicken into a quick, flavorful dinner with all the smoky BBQ flavor you love—without tomato-based BBQ sauce. ❤️

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