Name: Carnitas Nachos
Ingredients: 1 batch Instant Pot Carnitas; 1 cup cherry tomatoes, halved; juice of 1/2 lime; 1 tablespoon extra virgin olive oil; 2 tablespoons fresh cilantro, roughly chopped; pinch of salt; 2 bags of Siete Sea Salt Cassava Tortilla Chips (or plantain chips or cassava chips); 1 jar of Honest Stand Nacho Cheese; 1 avocado, thinly sliced; 2 fresno peppers, thinly sliced; 1 jar pickled jalapeños (or pickle your own); handful of fresh cilantro, roughly chopped; fresh lime wedges

Carnitas Nachos

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5 from 2 reviews

Yield: 6-8 1x

Ingredients

Scale

1 batch Instant Pot Carnitas

For the marinated tomatoes

1 cup cherry tomatoes, halved
juice of 1/2 lime
1 tablespoon extra virgin olive oil
2 tablespoons fresh cilantro, roughly chopped
pinch of salt

For the nachos

2 bags of Siete Sea Salt Cassava Tortilla Chips (or plantain chips or cassava chips)
1 jar of Honest Stand Nacho Cheese
1 avocado, thinly sliced
2 fresno peppers, thinly sliced
1 jar pickled jalapeños (or pickle your own)
handful of fresh cilantro, roughly chopped
fresh lime wedges

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Instructions

Preheat oven to 450 degrees. Make instant pot carnitas and shred.
Mix together the ingredients for the marinated tomatoes and set in the fridge.
Layer tortillas on a baking sheet and sprinkle the shredded carnitas. Place in oven to bake for 8-10 minutes, until chips have browned slightly and meat has begun to crisp up.
Then add the rest of the ingredients: heat up the nacho cheese and pour it on top, however much you prefer. Sprinkle on the marinated cherry tomatoes, then top the rest with the avocado slices, fresno peppers, pickled jalapeños, cilantro and lime wedges for extra pop of freshness on top! (I like to squeeze fresh lime juice on before serving!) then eat up!

Find it online: https://paleomg.com/carnitas-nachos/