Paleo Nachos

Paleo Nachos you say? Why on earth would I mess with a classic?

Nachos are a firm favourite in our house but when based on commercial corn chips, they’re not exactly a health food. Don’t get me wrong, the kids do sometimes have them on plain corn chips, but I do try to mix it up with this paleo version based on sweet potato slices.

Why limit corn chips? There’s a few reasons – corn is in so many gluten free things that when you’re following a gluten free diet it’s very easy to over do it. Plus unless you’re buying certified organic corn-based products, it’s impossible to know if the corn is GMO free. Plus most commercial corn chips are cooked in cheap vegetable oil, and we all know these aren’t the best for us.

 

For many of my clients with corn intolerances or allergies, or those following a grain free or paleo dietary plan, corn chips are a no-go. This provides an alternative for many.

Making your taco seasoning from scratch too means you can avoid all the thickeners and potential nasties in the commercial mixes. It also guarantees it’s gluten free for those this is important too, as some of the spice mixes on the market are not. This also means you can control the balance of spices you like, adding more or less chilli or reducing the salt if needed or desired.

 

So, perhaps now I’ve convinced you it’s worth giving these Paleo nachos a try. Who knows, you may just like them more than the original.

 

 

Ingredients

500g grass fed mince

1 tablespoon homemade taco seasoning (see below)

1 onion, finely diced (red or brown)

½ red capsicum, deseeded and finely diced

1 large sweet potato

½ teaspoon garlic powder

Olive oil

Guacamole, yoghurt dressing, chopped tomatoes and cucumber to serve see below)

Coriander leaves to serve (optional)

 

Method

Slice the sweet potato into very thin rings, about 2mm or so thick (a mandolin is fantastic here). Toss the slices in a bowl with 1 tablespoon olive oil and the added garlic powder.

Lay the slices out on two baking trays lined with baking paper in a single layer. Bake in a moderate oven until crispy but not burnt (about 20 minutes). You may need to remove the slices that are cooking quickest, leaving the others a little longer to allow even cooking.

 

Meanwhile make the mince:

Mix your seasoning ingredients in to a small glass jar.

In a hot frypan, sauté the onion until softened and mildly caramelised to sweeten the mix. Add the diced capsicum and stir well. Add the mince and stir, cooking until beginning to brown evenly. Add the seasoning and stir well. Continue to cook until the mince has cooked through. Taste and adjust seasoning salt and chilli to your liking.

 

Make the guacamole by mashing the avocado and mixing with the lemon juice and salt to taste. Set aside.

 

To assemble:

Arrange the baked sweet potato slices on a large platter or a couple of plates.

Top with the mince, diced tomatoes, cucumber, guacamole plus yoghurt drizzle and coriander leaves if using.

Serve immediately.

 

Homemade guacamole

2-3 avocados

Lemon juice, to taste

Salt to taste

 

Optional yoghurt dressing (to replace sour cream)

1-2 tablespoons natural Coconut yoghurt

Lime juice, cumin, garlic powder and salt to taste. Just keep mixing and tasting bit by bit to desired flavour.

Optional extras: fresh coriander leaves, add extra vegetables to the mince (like zucchini, spinach)

 

Homemade Taco/nacho seasoning Mix

1 teaspoon dried oregano

1 teaspoon paprika

1 teaspoon garlic powder

5 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper, ground

1 teaspoon ground chilli flakes (optional)

 

 

First made for Deagon Bulk Meats using their Grass Fed Mince