It’s been a while since I’ve posted a recipe! These last few months have been insane. After a couple of months of living apart from my husband and cats due to job reasons, we have finally reunited and relocated to Washington DC! I’m super excited about exploring this beautiful city and getting to experience real fall and winter weather!
Lately, I have not had the best eating or exercise habits. As you can see from my Instagram feed, I have been indulging in too many gluten-free treats and other bad stuff. I am getting back into the swing of things and hope to be back to my regular eating and exercise routines soon!
This is my go-to meal when I’m craving nachos or not in the mood for cooking a complicated meal. These nachos are super easy to make with fresh or leftover fajita, chicken or ground beef and store-bought plantain chips. You can also use homemade tostones. Add some raw cheddar or other cheese if you feel like indulging. 🙂
Makes 2-3 servings
1/2 lb cooked fajita
Plantain chips or tostones
1 1/2 large avocados
1 large tomato, diced
1/2 cup Romaine lettuce, chopped
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
1. Mash avocados in a bowl, squeeze in juice of 1 lime and add a bit of salt to taste.
2. Use a spoon to put a serving of avocado on each plantain chip and place on a large plate.
3. Cut fajita into bite size pieces and top each chip with a few pieces of fajita.
4. Cover nachos with lettuce, tomato and cilantro and squeeze lime juice on top.