Plantain Carnitas Nachos (Paleo, AIP, Whole 30) 
They may not be traditional nachos that you can get at a restaurant, but you guys… everyone will love them. Even the non-real food lovers can still appreciate these crispy, creamy, salty, savory nachos!
When I make them, I split them up to just have a full meal between my husband and I, as they serve about two for a full meal. But, you can also portion them out into single tostones topped with the fixin’s and serve them one by one as a party appetizer or snack at a game day event. Like I said… everyone will love them. 
INGREDIENTS
  • 2 large green plantains, sliced
  • 2 servings (give or take) of pork carnitas
  • 2 servings avocado lime sauce
  • 1/4 cup red onion
  • 3 tbsp fresh cilantro
  • 2 tbsp coconut oil
  • 1 tsp sea salt
  • Juice of 1/2 small lime

INSTRUCTIONS
  1. Heat a skillet on medium heat and begin to melt the coconut oil
  2. Once melted, add the green plantain slices
  3. Cook until the slices become softened and slightly browned
  4. Remove from the heat and smash them down with the bottom of a glass cup, flattening them
  5. Add back to the oil, adding more if needed and finish crisping
  6. Remove the tostones and add to a large plate or two separate plates
  7. Begin layering on the carnitas, red onion, cilantro, and avocado lime sauce
  8. Top with extra lime if desired
  9. Serve and enjoy!