PALEO, RECIPIES, WHOLE30 Whole30 Plantain Nachos January 1, 2019

I’m not sure about you, but we love nachos.  A gigantic pile of chips, meat, cheese and toppings always can hit the spot.  Unfortunately, if you’re trying to rest your system, nachos aren’t really the cleanest choice.  Here’s where plantain nachos come in handy.  They’re clean and delicious.  The sweet from the plantains really adds a nice compliment to the kick from the meat.  The other great thing about this recipe, you can use the meat portion in your tacos as well.  Skip the processed pouch and try this instead.

I love Mel Jouwan’s book, Well Fed.  It was the first recipe book I bought and used during my first Whole30.  I still make many of her recipes for my family, Whole30 or no Whole30.




  • 2 green plantains
  • 1 tablespoon coconut oil, melted
  • 2 teaspoons coconut oil
  • 1/2 medium onion, minced (about 1/2 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1 pound ground beef
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth
  • 2 teaspoons cider vinegar
  • minced scallions
  • jalapeño slices
  • diced avocado
  • shredded lettuce
  • chopped tomato
  • fresh lime juice


  1. Preheat oven to 350F. Cover two large baking sheets with parchment paper and set aside.
  2. Prep the plantains. Cut off both ends of the plantain, then with the tip of a sharp knife, make shallow slits lengthwise along the skin. Use your fingers to pry off the strips. With a mandoline slicer on its thinnest setting, slice the plantains into coins. Use two wooden spoons to toss the slices in a large bowl with the melted coconut oil.
  3. Bake the plantains. Use four coins to make each “tortilla:” Lay them flat on the baking sheet with edges slightly overlapping and sprinkle with salt. While they bake, the natural starches make them stick together. Bake for about 30 minutes until very crisp and beginning to brown. Remove from the oven and sprinkle with additional salt, if you’re feeling it. Meanwhile…
  4. Make the taco meat. Heat the coconut oil in a large, non-stick skillet over medium heat, about 2 minutes. Add onion and cook until softened, about 7-10 minutes. In a small bowl, mix the garlic, chili powder, cumin, coriander, oregano, cayenne, and salt. Add to the onions and stir until fragrant, about 30 seconds.  Crumble the ground beef into the pan and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes. Push the meat to the side of the pan and drop in the tomato paste, frying until it darkens a bit, about 3 minutes. Add the chicken broth and vinegar; stir to combine. Bring to a boil, then reduce to simmer and cook, uncovered, 10 minutes, until the liquid has reduced and thickened. Add salt and pepper, to taste.
  5. Dig in! Pile the meat on top of the plantain chips and top with your favorite garnishes.





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