Cheechako Chicken Mango Tostada




I posted my “Mango-stada” on Instagram a few weeks back and people were fired up about it. Even though it’s pretty self explanatory, I decided to shoot a video and share the recipe. If for no other reason, I got to eat the meal once more!

Anyhow, this is a great way to trade a deep fried corn tortilla for some fresh fruit. It will lighten up your diet and likely, your waistline too. This is the perfect meal for a hot summer evening, but could be devoured at breakfast or lunch too. Give it a try and you’ll soon see why you’ve got nada until you’ve had my Cheechako Chicken Mango-stada!

I arrived home at midnight last night after spending a week in New York City. I hadn’t been to NYC for nearly 8 years and it was good to be back. The place is so full of energy and people, it is hard to fathom how continues to run day after day. Nonetheless, it does. It was fun to bring “The Jo!” and “The Bro!” to experience the Big Apple at such a young age. It was great to see their reaction to things. The homeless, the musicians, the lights of Times Square, the fossils of the Natural History Museum, riding the subway, walking the busy streets, these are all memories that will be etched in their little minds forever. While I’m glad I don’t live there, I think the city is well worth a visit. Returning home, the air was fresh, clean and crisp and the stars as bright as the lights of Times Square. From a foodie perspective, New York has so much to offer, but from a Paleo perspective, I was surprised at the lack of information and offerings. I thought that Paleo was becoming a mainstream term, but I still think we are ahead of our time. My only hope is that we can spread the word as quickly as possible because, from what I saw, things aren’t getting better. We value making a dollar over offering healthful foods. You can get two slices of pizza and a soda for $2.99, but if you want a solid, Paleo meal, it’s a minimum of $15.00. And, that’s if you can even find one!

Anyhow. I’m glad to be home, I’m thankful for the opportunity to travel, and I’m more fired up than ever to continue in my work. I hope you’ll follow along, make the Mango-stada and know that when you do, you are…

“Keeping It Paleo!”

Your Pal,

Paleo Nick

(Always fishing for what’s next…)

Cheechako Chicken Mango Tostada


  • 1 boneless, skinless chicken breast, trimmed and diced
  • 5 tablespoons Paleo Grind Cheechako Tako
  • Olive Oil, as needed
  • 1 mango, peeled and thinly sliced
  • 1 avocado
  • 1/2 lime, juiced
  • 1 tomato, fleshed and diced
  • 1/4 red onion, diced
  • 1/2 serrano, thinly sliced
  • Kosher salt, to taste
  • 1/8 bunch of cilantro, stemmed and chopped for garnish

Preparation Instructions:

  1. Heat and oil a 14โ€ sautรฉ pan over medium heat, season chicken with Cheechako Tako and toss in pan.
  2. While chicken cooks, slice mango into 8 or 9 thin rounds. Trim off excess mango from core for garnish later.
  3. Mash the avocado with lime in a bowl to create the guacamole.
  4. Plate mango rounds as the tostada, top with chicken, guacamole, fresh veggies, and mango, garnish with cilantro.
  5. Enjoy!

“Keep It Paleo!”

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