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Breakfast Tostadas With Creamy Jalapeño Cilantro Sauce

  • Author: Mia Zarlengo
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast


Simple breakfast tostadas with shredded salsa chicken and the best cream jalapeño sauce! 



for the chicken

  • 2 chicken breasts (about 11.5 lbs)

  • 1 (16 oz) jar of chunky salsa

  • spices: paprika, chili powder, oregano, onion powder, garlic powder, red pepper flakes, sea salt, pepper

for the jalapeño cilantro sauce

  • 1/4 cup tahini

  • 1/4 cup water

  • 1 tbsp extra virgin olive oil

  • 1 jalapeño, stem and seeds removed (leave a some seeds for extra spice)

  • 1 small handful of fresh cilantro

  • 1 small handful fresh baby spinach

  • juice of 12 limes

  • 1 large garlic clove

  • sea salt, to taste

for the tostadas

  • tortillas (grain free, corn, or whole wheat)

  • cauliflower rice, about 1/3-1/2 cup per person

  • baby spinach

  • eggs


  1. Start by making the chicken in a crockpot by seasoning each breast with all of the spices to give it a light coating. Place the breasts flat in the crockpot and dump jar of salsa over the chicken. Cook on low for 8 hours, then shred chicken with two forks. I like to do this overnight the night before serving, but it’s up to you! You’ll want to make sure to set an alarm; if you go much over 8 hours the salsa can burn. You could alternatively cook the chicken quickly in an Instantpot.

  2. For the jalapeño cilantro sauce, add all ingredients to the blender and blend on high until super smooth. start with 1 lime, taste and add more if you’d like. Adjust salt to personal preference.

  3. Make the cauliflower rice by sautéing in a pan with avocado oil, salt, and pepper.

  4. Set cauliflower rice aside, then cook the eggs in the same pan.

  5. Optional: torch the tortillas on the stove or toast in the oven. serve the tortillas layered with spinach, cauliflower rice, shredded chicken, an egg, and the jalapeño sauce.