Paleo Shrimp Tostadas


So in most cases when you are making or ordering tostadas at a restaurant, its very likely that they are deep fried in vegetable or canola oil, which are highly refined and very low in essential nutrients. The tortillas are likely made from bleached wheat flower, which is loaded with refined sugars...making them go straight to your you-know-what all the while not providing any nutritional value. Insert a good fat content, high heat oil like avocado oil or coconut oil + Siete's grain-free tortillas, and you now have a nutrient dense, zero refined sugars, low carb meal! And it taste like a fiesta in your mouth! 

The excitement I felt when these grain-free tortillas fried up like the tostadas my mom used to made growing up was right below the excitement I had after the birth of my children. They are like my 3rd babies now! Except they don't cry and whine and need snacks every 2 minutes. ANYWAYS, make these! You will NOT be sorry and you can eat 3 of them and not even feel bad about it! 

Serving size: 2, 2 tacos per person

Prep time: 2 minutes 

Cook time: 12 minutes

Total time: 14 minutes


  • 1 lb. wild-caught shrimp 
  • 1/2 tbsp. adobo seasoning 
  • 1 tbsp. grass-fed ghee 
  • Siete's Cassava and Coconut grain-free tortillas  
  • 2-3 tbsp. avocado oil
  • Guacamole, pre-made or homemade 
  • Pico de Gallo, pre-made or homemade 
  • Fresh cilantro, rough chopped 


  • Prep shrimp if needed by removing the shell, tails and de-vein.
  • Over medium-high heat, add 1 tbsp. of grass-fed ghee. Add shrimp and sauté until almost done. Add adobo seasoning and finished browning shrimp, set to the side. 
  • In a separate skillet heat 2-3 tbsp. of avocado oil on medium-high heat. One-by-one, place tortilla in hot oil and fry each side until they are lightly brown and crispy. If skillet is getting dry add more oil and let it heat up. You want your oil pretty hot to make sure it cooks them quickly, assuring that nice crunch! Place them on a bakers rack to let any excess oil come off or you could use a plate with a layer of paper-towels. 
  • Now you assemble! Cover majority of the tortilla with a thick layer of guac, then add a dollop of pico de gallo, topping that off with a 1/4 of the grilled shrimp. 
  • Garnish with fresh chopped cilantro. 

Peace and Clean Eats, 




RecipesKaylee Klewein