"Pile these keto tostada shells with your favorite toppings like crumbled ground beef, lettuce, tomatoes, and cheddar cheese. Get your Mexican food fix with these tasty, crunchy, gluten-free low carb tostadas!"
1. In a large skillet, add avocado oil and heat over medium high heat. Add ground beef, break up with a spatula and let cook until browned. Stir in taco seasoning and pour in 1/4 cup of water. Turn down heat to low, cover and let simmer for 5 minutes.
5. To a medium skillet, add enough avocado oil to fill the bottom of the skillet 1 cm from the bottom (just enough so the tortilla will submerge while frying) and heat over medium heat. Once oil is hot, peel off the parchment paper from each side of tortilla and place in the oil. Press down tortilla with a spatula and let fry for 2-3 minutes or until golden brown. Flip over and fly the other side for 1-3 minutes until golden brown, hardened or almost hardened. Remove from oil and place on a paper towel lined plate to dry. Repeat with remaining shells.