Go Back
+ servings

Loaded Tostones Nachos (Whole30, Paleo)

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 -3


  • 2-3 green plantains
  • 3-4 tbsp coconut oil or cooking fat of choice
  • 1-1 ½ cup pulled Cuban mojo pork or any kind of protein
  • 2 green onions thinly sliced
  • 2 roma tomatoes diced
  • ½ onion finely diced
  • 1 ½ cup paleo nacho cheese or 1 ½ cup shredded cheese
  • ¼ - ½ cup sour cream
  • 2 large ripe avocados
  • 1 tbsp lime juice
  • Kosher salt
  • Jalapeno slices
  • Chopped cilantro


  1. Preheat skillet over medium heat with coconut oil. Preheat oven to 350F.
  2. Cut the ends off the plantain. Score the skin of the plantain where the ridges are, making sure not to cut through the plantain, and then peel the skin off.
  3. Slice the plantains into 1 inch thick coins.
  4. Once the oil is hot, place the plantains in the skillet and fry on both sides for about 3 minutes or until golden yellow.
  5. Remove the plantains, and then flatten the plantains using something flat like the bottom of a cup, plate, or spatula.
  6. Once flatten, refry the plantains for 2-3 minutes on both sides or until golden brown and crispy.
  7. Drain on a paper towel lined plate and salt the plantains.
  8. In a cast iron or something oven safe, place the tostones in a single layer, then top with the some of the pulled pork, sliced green onions, roma tomatoes, onion, and then nacho cheese. Add any remaining toppings on top of the nacho cheese.
  9. Bake the nachos for about 15 minutes or until everything is heated through.
  10. Meanwhile, mash the avocado with kosher salt, and lime juice.
  11. Remove nachos from the oven and top with avocado, sliced jalapenos, sour cream and chopped cilantro.