spicy tuna nachos
Serving size: to preference
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Ingredients:
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Ahi Tuna (sushi grade)
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Tortilla chips
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Coconut Aminos (drizzle over top)
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Sriracha (drizzle over top)
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Cheddar cheese, freshly grated
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Shredded lettuce
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Carrot, shredded
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Avocado, diced
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Cucumber, chopped
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Jalapeño, chopped
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Green onion, chopped
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Cilantro, chopped
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1 sheet Nori seaweed, shredded
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Mango, diced
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Sesame seeds
*All ingredient amounts to preference
Spicy Mayo
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2 tbsp Garlic Aioli Mayo (Primal Kitchen)
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1 tbsp Blue Agave Sriracha (Yellowbird)
Food Sources:
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Sushi Grade Ahi Tuna (Cooper's Meat Market)
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Garlic Aioli Mayo (Primal Kitchen)
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Blue Agave Sriracha (Yellowbird)
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Corn Tortilla Chips (Siete)
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Coconut Aminos (Big Tree Farms)
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Grass-Fed Irish Cheddar Cheese (McCall's)
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Nori Seaweed Sheets (Ocean's Halo)
DirectionS:
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Slice tuna into bite-sized pieces and mix with 1/2 amount spicy mayo
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Preheat oven to 400 degrees
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Place tortilla chips on baking sheet and top with freshly grated cheddar cheese
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Place tortilla chips in oven until cheese is melted
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Remove chips from oven and top with all fresh ingredients, including spicy tuna
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Drizzle coconut aminos, additional sriracha and remaining 1/2 of spicy mayo sauce
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ENJOY!