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!
- 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.
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.