Paleo Steak Nachos
Dive into a guilt-free indulgence with Paleo Steak Nachos, a wholesome spin on the classic comfort food. Perfect for paleo enthusiasts, this recipe swaps traditional tortilla chips for crispy baked sweet potato rounds, elevating both flavor and health benefits. Juicy, marinated steak seasoned with coconut aminos, garlic powder, and paprika pairs beautifully with vibrant toppings like creamy avocado, zesty lime, fresh cilantro, and spicy jalapeño for a satisfying, nutrient-packed dish. Ready in under an hour, these nachos are ideal for party platters, family dinners, or game-day snacks. Say goodbye to processed chips and hello to this colorful, paleo-friendly masterpiece brimming with bold tastes and textures!
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Recipe Information
Ingredients
- 12 oz Steak (sirloin or flank)
- 2 tbsp Coconut aminos
- 1 tsp Garlic powder
- 0.5 tsp Paprika
- 2 medium Sweet potatoes
- 3 tbsp Avocado oil
- 1 tsp Sea salt
- 0.5 tsp Black pepper
- 1 large Avocado
- 1 small Lime
- 1 cup Cherry tomatoes
- 0.25 medium Red onion
- 2 tbsp Fresh cilantro
- 1 small Jalapeño (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and peel the sweet potatoes, then slice them thinly into rounds using a sharp knife or mandoline.
In a large bowl, toss the sweet potato slices with 2 tablespoons of avocado oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper.
Arrange the sweet potato slices in a single layer on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through, until they are crispy and golden brown. Remove from the oven and set aside.
While the chips are baking, prepare the steak. Rub the steak with coconut aminos, garlic powder, paprika, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Let it marinate for 10 minutes.
Heat 1 tablespoon of avocado oil in a skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare, or longer if preferred. Remove from the skillet and let it rest for 5 minutes before slicing into thin strips.
For the toppings, dice the avocado and squeeze the juice of half a lime over it. Halve the cherry tomatoes, finely dice the red onion, chop the cilantro, and thinly slice the jalapeño (if using).
Arrange the crispy sweet potato chips on a large serving platter. Top with the sliced steak, avocado, cherry tomatoes, red onion, cilantro, and jalapeño.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.2 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 648 mg | 14% | |
*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.
