Paleo Short Rib Tostadas

IMG_2819Since getting my CrossFit Level 1 certification I have been doing the Zone diet, which I have really enjoyed so far.  It’s a great way to get back to measuring and knowing what type of portions you should be consuming throughout the day.  Now I am not by any means 100% paleo in my nutrition, but I do enjoy how I feel when cutting out certain things from my diet, which paleo is an advocate for removing grains, dairy, and legumes.  Lately, I have been cooking out of my new favorite cookbook, Juli Bauer’s Paleo Cookbook!  And my most recent favorite from it is her short rib tostadas!  They are freaking amaze balls!  If you haven’t checked it out already, definitely go peek through her book next time you’re at the book store!

Prep Time: 10 minutes (minus time to make tortillas)
Cook Time: 5-6 hours
Serves: a ton!

Short Rib Ingredients:

  • 2.5 lbs short ribs
  • 2 TBSP lime jice (about 1 lime)
  • 2 tsp garlic powder – I use roasted garlic powder from Penzeys!
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 2 tsp salt
  • 2 cups of beef broth
  • salsa or pico de gallo (topping)
  • cilantro (topping)
  • lime wedges (squeezed over top)
  • any other preferred toppings
  • tortillas (paleo recipe below)


  1. Place the short ribs in your crockpot and squeeze lime juice over top.
  2. In small bowl mix together al the seasoning and sprinkle over the short ribs.
  3. Pour beef broth over the ribs and cook on low for 5-6 hours, check after that.
  4. About 30 minutes before serving make tortillas.
  5. Shred the meat and remove any bones.
  6. Place short ribs on top of tortillas/tostadas and top with your favorite toppings: I used greek yogurt, cilantro, squeezed lime and a little salsa


Tortilla/Tostada Ingredients:

  • 2 large eggs
  • 1 cup full-fat coconut milk
  • 1 TBSP melted ghee
  • 1/2 cup tapioca flour
  • 3 TBSP almond flour
  • 1/2 tsp salt
  • 1/4 tsp garlic powder


  1. Preheat oven to 400 degrees.  Line baking sheets with some parchment paper.
  2. In a small bowl, mix eggs, coconut milk, and melted ghee.
  3. In another bowl mix dry ingredient together.  Then pour wet ingredients in and mix like pancake batter.
  4. Heat medium or large pan to medium/low heat and spray with non-stick spray.  I use avocado oil.  Pour mix into pan creating about 4 inch tortillas.  Once slightly brown flip and when done place on parchment paper.
  5. Continue until you’ve used up all the batter, should make approximately 12 tortillas.
  6. Bake for 7-12 minutes, until they are stiff and to your liking.   Obviously, for tostadas bake a little longer to make them crispy.

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