by Janice Dietrich
I know it’s only April, but I’m already looking forward to the delicious food I get to eat on Cinco de Mayo. I’m not going to lie, for a long time I thought that this was Mexico’s Independence Day, but it’s actually the anniversary of when the Mexican army defeated France at the Battle of Puebla in the 1800s. I’m not a history buff by any means – I just love Mexican food and culture and want to respect it as much as I can.
My love of Mexican food has been part of me for as long as I can remember. I was an extremely picky child but, without a doubt, every night when my mom asked my siblings and I what we wanted for dinner I would say tacos. Every. Single. Night. Even if we just had them the night before. That love never stopped. After I got married, I made a Mexican dish a few times a week for months until my husband was utterly sick of them, my last birthday all I asked for was Mexican food, and you know what we’re having at my baby shower? Yep, you probably guessed it – a taco bar.
As a part of Dr. Cole’s team, I am so excited for the next Ketotarian Challenge that just happens to be starting on Cinco de Mayo. There is already a Roasted Cauliflower Taco recipe on page 170 of Ketotarian, but I’m a girl who likes options. So, if you’re like me and want to participate in the challenge and eat some nachos on May 5th, I wanted to arm you with fully Ketotarian compliant nachos.
- 2 medium zucchini
- 12 oz. shrimp or fish of choice
- 1 tablespoon + 1 teaspoon avocado oil, separated
- 1 teaspoon cumin
- 1 teaspoon paprika
- Sea salt to taste
- Black pepper to taste
- 1 Roma Tomato, ½ large diced and ½ finely diced
- ¼ red onion, diced
- 2 avocado, mashed
- ½ lime, juiced
- ½ English Cucumber, diced
- ½ bell pepper of choice, diced
- 2 jalapenos, sliced (optional)
- 4 oz. Sliced Kalamata olives
- 2 tablespoons sunflower seeds
- ¼ Cup Primal Kitchen Ranch Dressing
- The first step is to slice your zucchini about 1/8-inch thick with a knife, mandolin, or spiralizer and set on paper towels. Lightly dab with another paper towel to remove any excess water. Lay zucchini slices on single layer of baking sheet and lightly coat with 1 teaspoon avocado oil. Sprinkle with sea salt and pepper and bake for about 10-12 minutes at 350 degrees or until fully cooked and slightly crisp.
- While zucchini chips are baking, cook seafood of choice on a skillet with 1 tablespoon oil, paprika, cumin, salt, and pepper. Shred fish or cut shrimp in small pieces. Shrimp is my favorite seafood, but any fish will work! If you are vegetarian or vegan, these nachos are still delicious without it as well!
- Mix finely diced tomato, ½ of the diced onion, mashed avocado, and lime juice in a separate bowl.
- Lay zucchini chips on a plate as you would nachos. Top with shrimp, cucumber, pepper, jalapeno, olives, sunflowers, avocado mixture made in step 3, and Ketotarian compliant ranch dressing – such as Primal Kitchen.
- Enjoy your Ketotarian Nachos!
This recipe makes 2-3 servings. If splitting into 2 servings, each serving has 47 grams of protein, 63.5 grams of fat, and 24 grams of net carbs.
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