Description
These tostone carnitas nachos are a delicious grain-free alternative to nachos! They’re paleo, and AIP-friendly.
Ingredients
Scale
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
Instructions
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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Serving Size: 1 serving
- Calories: 531
- Fat: 37.6g
- Carbohydrates: 35.2g
- Fiber: 5g
- Protein: 18.2g