Crispy chicken tostadas

Gluten, dairy, egg and nut free


  • 10 x chicken tenderloins
  • 3 Tbsp. polenta
  • 1 tsp. paprika
  • ½ tsp. ground coriander
  • ½ tsp. onion powder
  • ½ tsp. salt
  • 2 Tbsp. Coconut or Olive oil
  • Gluten free corn tortillas


  • In a bowl mix polenta, paprika, coriander, onion powder and salt.
  • Lightly coat each tenderloin in the polenta mix by dipping them in the mix.
  • Place on a clean plate.
  • Heat a frypan on Medium high heat and add oil.
  • Cook tenderloins in the oil until both sides are crisp and golden. When cooked place on a clean plate.
  • Leave the oil in pan and place 1 or 2 tortillas in the oil (depending if they fit together).
  • Cook on both sides until golden and crisp.
  • Serve the chicken on top of the tortilla with any accompaniments you choose. We had Mexe veggies (see main meals-vegetarian), roasted tomato salsa and guacamole (see recipes under snacks) You can also just have the crispy chicken with salad.

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