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Close up of orange bbq pork, lettuce, grilled pineapples and peppers laid on a plantain tostada

Healthy BBQ Pulled Pork Mexican Tostada Recipe

Healthy BBQ Pulled Pork Mexican Tostada - a flat, crunchy taco made with plantains, with a delicious Orange-BBQ Pulled Pork topping and a grilled pineapple salsa.
Course Main
Cuisine Mexican
Keyword paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 -12 tostadas
Calories 375 kcal
Author WhittyPaleo


For the Tostadas:

  • 1 Green Plantain (diced into chunks)
  • 2 Eggs
  • 1 tbsp coconut oil (melted)
  • Pinch of Salt (I used Pink Himalayan)
  • Juice of half a lime
  • Coconut Oil for greasing (or any oil)

For the topping:

  • Leftover Orange BBQ Pulled Pork (recipe in notes)
  • Warm Grilled Pineapple Salsa (recipe in notes)


  1. Preheat your oven to 175C/350F.
  2. Place your tostada ingredients in a blender. Process until smooth.
  3. Grease a baking pan or mat (will probably need more than one) with oil. Pour 1-2 tablespoons (depending on the size you want for your tostada) of the mixture on your baking pan and spread them out as evenly and thinly as possible.
  4. Repeat for all your tostadas.
  5. Place in the oven for 20 mins, or until the tostadas are just about turning brown. You can test to see if they are done but tapping the tostadas, if they feel hard they are done. If they bounce, then place them in the oven for a few more minutes.
  6. Once done, remove from the baking pans and let them cool on a rack.
  7. Top with the pulled pork and salsa.
  8. Serve and enjoy!

Recipe Notes

Leftover Orange BBQ Pulled Pork

Warm Grilled Pineapple Salsa

You can add more seasonings of your choice to the tostadas. I kept it simple because the pulled pork and salsa were flavourful enough for me.
You must be meticulous in order to get a crunchy tostada, try to spread the mixture for each individual tostada, as evenly as possible.