Paleo Crispy Pork Carnita Nachos with Avocado Drizzle

May 7, 2017 Comments Off on Paleo Crispy Pork Carnita Nachos with Avocado Drizzle

Cindo De Mayo has come & gone, but it’s never too late for nachos.

We decided to bypass the crowds on Friday, instead opting for Cajun at one of our favorite restaurants here in Northern Colorado. And although I did order a margarita on Cinco De Mayo, the lack of some hearty Mexican food on the holiday left me feeling ‘off’ – so today I reached for the nachos. Making my Crispy Crockpot Jalapeno Pork Carnitas means a lot of leftovers, which is great! Leftovers are my favorite and oh so convenient, but I can’t eat the same thing multiple days in a row without losing interest. I re-purposed the tacos into nachos. Real original, right?

This recipe (if you can even call it that) is anything but fancy. I literally throw toppings onto chips & drizzle with salsa & avocado sauce.

To keep my nachos Paleo, I use Siete Foods Tortilla Chips. They are grain-free & only contain cassava flour, avocado oil, coconut flour, ground chia seed & sea salt. They are pretty amazing.

I’m sure many of you are thinking “where is the cheese?” Well, even though I am typically dairy free, I do have cheese from time to time. I actually love cheese but my stomach doesn’t, so I try to pick & choose when cheese is needed. These nachos are so loaded with toppings, I don’t even miss it! Plus the salsa/avocado drizzle combo is a nice creamy treat.

Make them Whole30: Substitute tortilla chips by slicing sweet potatoes and baking them to make chips. I use a recipe from The Minimalist Baker. Thinly slice a sweet potato with a mandolin or vegetable peeler. Toss in Olive oil & sea salt and bake for 1.5- 2 hours at 250 Degrees.

Paleo Crispy Pork Carnita Nachos with Avocado Drizzle

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Serving Size: 2


  • 5 Oz paleo friendly tortilla chips or homemade sweet potato chips
  • 1-2 Cups Crispy Crockpot Pork Carnitas
  • Optional Toppings
  • Red Onion
  • Black Olives
  • Tomatoes
  • Jalapeno
  • Cilantro
  • Salsa
  • Avocado Drizzle
  • 1/4 olive oil
  • 1/2 Avocado
  • 1/4 Tsp Garlic Powder
  • 1 Tsp Lime Juice
  • 1 Tbsp Cilantro


  • Create a layer of chips in large skillet or cookie sheet.
  • Top with pork & any additional toppings. Drizzle with avocado drizzle & salsa.
  • Pro Tip
  • If you are using leftovers from my Crockpot pork carnitas. I suggest crisping up the pork by heating a TBSP of oil in a pan, and adding the pork. Allow pork to heat through and crisp up.
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