Paleo Steak Nachos

Elevate your appetizer game with these irresistible Paleo Steak Nachos—a guilt-free, flavor-packed twist on a classic favorite. Instead of traditional tortilla chips, this recipe features crispy roasted sweet potato slices, bringing a naturally sweet and nutrient-dense base to every bite. Perfectly seasoned, tender steak marinated with coconut aminos, garlic powder, and paprika adds a hearty, savory punch, while fresh toppings like creamy avocado, juicy cherry tomatoes, red onion, and a sprinkle of cilantro keep it light and refreshing. Paleo-friendly and gluten-free, these nachos are ready in under an hour and make a stunning platter for game day, gatherings, or a fun and wholesome dinner option. Serve them up with a squeeze of lime for the ultimate balance of flavors!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Wash and peel the sweet potatoes, then slice them thinly into rounds using a sharp knife or mandoline.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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).

Step 8

Arrange the crispy sweet potato chips on a large serving platter. Top with the sliced steak, avocado, cherry tomatoes, red onion, cilantro, and jalapeño.

Step 9

Serve immediately with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	(1134.2g)

Amount per serving	% Daily Value*
Calories	1747.1

Total Fat 111.5g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 3.7g
Cholesterol 255.1mg	0%
Sodium 3227.9mg	0%
Total Carbohydrate 94.8g	0%
Dietary Fiber 26.5g	0%
Total Sugars 26.0g
Protein 99.4g	0%

Vitamin D 23.8IU	0%
Calcium 226.7mg	0%
Iron 13.6mg	0%
Potassium 2637.4mg	0%

*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.

Source of Calories

Fat: 56.4%

Protein: 22.3%

Carbs: 21.3%