Why I Love These Plantain Carnitas Nachos
They’re grain free.
No chips, no problem. Even though I get my husband the non-GMO corn tortillas fried in coconut oil, I still can’t have those. Corn is a big time “no” for me, and I’m not willing to really splurge on something that makes me feel so bad.
They’re made with green plantains, or tostones, rather than chips!
I spent my life so caught up in grains that I never had plantains. Clearly, I was missing out! Plantains are essentially a starchy fruit, that can be used similarly to a potato when they’re green, or used as a sweet treat when they ripen. They’re used often in Latin American cooking and are a safer starch for those who are avoiding grains.
Tostones, or fried green plantains, are sooo good. Everyone can appreciate them, and they’re the perfect crispy chip substitute for this nacho dish.
They’re paleo, Whole 30, and AIP friendly!
That’s a tall order… especially with something that’s traditionally full of grains, cheese, and nightshades. But they are!
They’re nightshade free, so that mean they’re not spicy.
Those of us who are AIP and have an autoimmune disease know that I know I have a fair amount of Paleo-ish/ Whole 30 folks who read my blog that still eat nightshades. If you can tolerate nightshades, go for it. Throw on the spices, tomatoes and jalapeños and go to town. But rest assured that if you are AIP and nightshade free, the recipe is AIP as is.
They may not be traditional nachos that you can get at a restaurant, but you guys… everyone will love them. Even the non-real food lovers can still appreciate these crispy, creamy, salty, savory nachos!
When I make them, I split them up to just have a full meal between my husband and I, as they serve about two for a full meal. But, you can also portion them out into single tostones topped with the fixin’s and serve them one by one as a party appetizer or snack at a game day event. Like I said… everyone will love them.
- 2 large green plantains, sliced
- 2 servings (give or take) of pork carnitas
- 2 servings avocado lime sauce
- 1/4 cup red onion
- 3 tbsp fresh cilantro
- 2 tbsp coconut oil
- 1 tsp sea salt
- Juice of 1/2 small lime
- Heat a skillet on medium heat and begin to melt the coconut oil
- Once melted, add the green plantain slices
- Cook until the slices become softened and slightly browned
- Remove from the heat and smash them down with the bottom of a glass cup, flattening them
- Add back to the oil, adding more if needed and finish crisping
- Remove the tostones and add to a large plate or two separate plates
- Begin layering on the carnitas, red onion, cilantro, and avocado lime sauce
- Top with extra lime if desired
- Serve and enjoy!