For a Paleo twist on nachos, dig into these crispy plantain slices topped with pulled pork and guacamole!

If you need a fun and delicious appetizer to serve guests, these plantain pulled pork nachos come in handy! Using fried crispy plantain slices (aka “tostones”) to replace the corn nachos, these pulled pork nachos are gluten-free and easy to bring together.

Start by making the “chips”. Begin by frying the plantain slices in coconut oil over medium heat until they are slightly softened and golden. Smash the slices with the bottom of a glass before returning them to the skillet and cooking further until golden brown and crispy.

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Meanwhile, mash a large avocado and mix it with fresh lime juice to make the guacamole. Then serve the tostones topped with savory pulled pork, guacamole, diced tomatoes and onions. Garnish with fresh cilantro, lime wedges, and add a sprinkle of salt to taste. Enjoy!

Tip:

• Looking for a pulled pork recipe? We love this pulled pork crockpot recipe.
• If you prepare the tostones beforehand, toast the plantain slices in the oven at 400°F for 10 minutes to get them crispy again before serving.

Felicia Lim

Loaded Crispy Plantain Nachos with Pulled Pork + Guac

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Total time:30 mins

Cook Time:15 mins 15 minutes

Prep Time: 15 mins 15 minutes

Serves:4

Loaded Crispy Plantain Nachos with Pulled Pork + Guac

Recipe by: Felicia Lim

For a Paleo twist on nachos, dig into these crispy plantain slices topped with pulled pork and guacamole.

Tools

• Large skillet
• Mixing bowl

Ingredients

• 1 T coconut oil
• 3 large green plantains, cut thinly into chip-like slices
• 1 lb pork carnitas
• 1 large avocado, mashed
• 1 T fresh lime juice
• 1 Roma tomato, diced
• 1 small red onion, diced
• Salt, to taste
• Fresh lime wedges and cilantro, for garnishing

Instructions

• Heat the coconut oil in a large skillet over medium heat. Place the plantain slices in a single layer. Fry the plantain slices until softened and lightly golden on both sides, about 5 minutes.
• Remove the cooked plantains from the pan and use a glass to smash them until flattened.
• Return the flattened plantain slices to the skillet and cook them for another 3 minutes until nicely golden brown and crisp. Place them on a large plate and set them aside.
• Mash the avocado with the lime juice and mix well to make the guacamole.
• To serve, top the plantains with the pulled pork, guacamole, tomatoes and onions. Finish with a sprinkle of salt and garnish with lime wedges and cilantro.

Looking for Paleo ingredients? Here’s what we recommend:
Cold pressed coconut oil (Viva Naturals)

(You’ll Also Love: The Best Cauliflower Nachos – Gluten Free, Paleo)