Paleo Fajita Nachos
Paleo Fajita Nachos are a mouthwatering fusion of bold fajita flavors and a wholesome twist on classic nachos. Perfect for anyone following a paleo lifestyle, this recipe swaps traditional tortilla chips for roasted sweet potato rounds, creating a crispy, nutrient-rich base that's both satisfying and clean. Topped with seasoned grass-fed ground beef, sautéed bell peppers, onions, and a zesty splash of lime juice, these nachos are bursting with smoky, vibrant flavor. For a fresh finish, creamy avocado slices and fragrant cilantro crown each bite, transforming this dish into a colorful, crowd-pleasing masterpiece. Ready in under an hour, these Paleo Fajita Nachos are the ultimate choice for paleo-friendly appetizers, game-day snacks, or anytime indulgence.
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 2 tablespoons extra-virgin olive oil
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 1 pound grass-fed ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 large, sliced red bell pepper
- 1 large, sliced green bell pepper
- 1 medium, sliced yellow onion
- 1 juice of lime
- 1 ripe avocado
- 0.25 cup, chopped fresh cilantro
Instructions
Preheat your oven to 425°F (220°C).
Wash and slice the sweet potatoes into thin rounds, about 1/8 inch thick.
Line a baking sheet with parchment paper and place the sweet potato slices in a single layer.
Drizzle with 1 tablespoon of olive oil, and season with 1 teaspoon of sea salt and 1/2 teaspoon of black pepper.
Bake in the oven for 20-25 minutes, flipping halfway through, until edges are crispy.
While sweet potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the ground beef to the skillet, breaking it apart with a spoon.
Season the beef with chili powder, ground cumin, paprika, garlic powder, onion powder, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper.
Cook until beef is browned and fully cooked, about 8-10 minutes. Remove beef from the skillet and set aside.
In the same skillet, add red and green bell peppers and the onion. Cook for 5-7 minutes until slightly tender.
Return the beef to the skillet with the veggies, add lime juice, and stir to combine. Cook for an additional 2 minutes.
To assemble, layer the baked sweet potato rounds onto a serving platter or individual plates.
Spoon the beef and veggie mixture over the sweet potato rounds.
Garnish with slices of avocado and chopped fresh cilantro.
Serve immediately and enjoy your Paleo Fajita Nachos!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 811 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
