These tostone carnitas nachos are a delicious grain-free alternative to nachos! They’re paleo, and AIP-friendly.
For the tostones
- 3 tbsp avocado oil
- 2 large green plantains, sliced
- 1 tsp garlic powder
For the avocado topping
- 2 small avocados (sub 1 large)
- 1/3 cup avocado oil
- Juice of one lime
- 1 clove garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
To top the nachos
- 10–12 oz pork carnitas , prepared
- 1/4 cup red onion, diced
- 1/4 cup black olives, sliced
- 3 tbsp fresh cilantro, chopped
- Juice of 1/2 small lime
For the tostones
- Using a large, deep skillet heat the avocado oil over medium heat. Add the green plantain slices in small batches, being careful to not overcrowd the pan. Lightly salt. Cook for 2-3 minutes on each side or until softened.
- Use tongs to carefully remove the plantain slices from the heat. Smash the plantains down with the bottom of a glass cup, flattening them thin. Add back to the oil, (adding more if needed) and crisp for 2-3 minutes on each side or until crispy. Repeat with all of the plantains and set aside on a large serving plate (or two-three small plates) when done.
For the nachos
- To make the avocado topping, add all of the ingredients to a blender and blend until smooth, adding more avocado oil if needed. Set aside.
- Top the tostones with the remainder of the toppings and drizzle with avocado topping. Serve fresh.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 30
- Serving Size: 1 serving
- Calories: 531
- Fat: 37.6g
- Carbohydrates: 35.2g
- Fiber: 5g
- Protein: 18.2g