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Paleo Plantain Nachos

Nachos are an ultimate comfort food for me, but if I eat them now, I feel very uncomfortable. So having a clean version of Nachos comes in super handy!
Prep Time 15 mins
Cook Time 30 mins
Course Appetizer, Main Course
Cuisine Tex-Mex
Servings 4 people



  • 2 green plantains
  • ¼ cup cooking fat coconut oil, ghee, or bacon fat
  • 2 tsp sea salt


  • 1 lime, juiced
  • 2 avocados
  • 1 tsp garlic sea salt
  • ½ tsp chili powder

Remaining Nacho Ingredients

  • 1 lb ground meat beef, turkey, chorizo, chicken, or pork
  • 1 tbsp cooking fat
  • 2 tbsp taco seasoning
  • 1 cup shredded cabbage
  • 1 bunch radishes thinly sliced
  • ½ cup cilantro, chiffonade
  • Cotija cheese optional (not pictured)



  • Peel and thinly slice the plantains about one-quarter inch thick.
  • Add the cooking fat to a large saute pan deep enough to fry the plantains. Heat fat over med-high heat.
  • Add plantains in a single layer and cook in batches. Cook for 3-5 minutes per side until golden brown. Flip using tongs and brown on the other side.
  • As you remove the plantains, place them on a paper towel lined plate and sprinkle with a wee bit of sea salt.


  • Add avocado flesh to a bowl along with lime juice and spices. Add a couple of pinches of the cilantro that is being used for garnish. Mash until you achieve the desired consistency. Set aside.

Remaining Nacho Directions:

  • Add the cooking fat to a large skillet and add the meat and begin to brown over med-high heat. Add taco seasoning and continue cooking.
  • On each plate, layer ¼ of the following ingredients: plantains, meat, cabbage, guacamole, cilantro, and radishes. If using Cotija, crumble on top and serve.
Keyword nachos, paleo, paleo plantain nachos, paleo tex-mex, plantain nachos