These gluten-free seafood nachos are a fresh, healthy twist on a classic favorite. Crispy gluten-free tortilla chips are layered with a garlicky seafood medley, aged cheese, creamy avocado, olives, radishes, scallions, and fresh cilantro, then finished with a tangy yogurt sauce and a squeeze of fresh lime. It’s an unexpected combination that just works — light yet satisfying, packed with contrasting textures and bright flavors, and perfect for sharing as an appetizer, casual dinner, or weekend sharing platter.
Homemade Gluten-Free Tortilla Chips
You can make this recipe with your favorite gluten-free tortilla chips, but I love making my own from almond flour or cassava flour tortillas. Simply cut the tortillas into wedges and bake them for about 5 minutes until crisp.
Almond flour tortillas make a delicious lower-carb option, while cassava tortillas are a great nut-free alternative. If you’re short on time, good-quality store-bought gluten-free tortilla chips work just as well.
The Seafood Medley
Frozen seafood medleys make this recipe incredibly easy. You’ll usually find them in the frozen seafood section of larger supermarkets, where they often include a combination of shrimp, calamari, mussels, clams, octopus, scallops, or pieces of white fish.
I used a wild-caught seafood medley with shrimp, clams, calamari, white fish, mussels, and octopus, but almost any combination will work.
If you can’t find a seafood medley, simply combine about 1 pound (450 g) of your favorite seafood. Shrimp, calamari, mussels, scallops, clams, or chunks of firm white fish are all great choices.
Fresh Toppings Make the Difference
The warm seafood and crispy chips pair beautifully with cool, fresh toppings. Creamy avocado, peppery radishes, scallions, cilantro, olives, and freshly grated Pecorino Romano add plenty of flavor, texture, and color.
Instead of a heavy cheese sauce, I make a quick yogurt sauce using the flavorful juices left in the pan after cooking the seafood. It adds just enough creaminess while letting the seafood remain the star of the dish.
Enjoy!
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Gluten-Free Seafood Nachos
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Dinner
- Method: Baking
- Diet: Gluten-Free
Description
These gluten-free seafood nachos are a fresh, healthy twist on a classic favorite. Crispy gluten-free tortilla chips are layered with a garlicky seafood medley, aged cheese, creamy avocado, olives, radishes, scallions, and fresh cilantro, then finished with a tangy yogurt sauce and a squeeze of fresh lime. It’s an unexpected combination that just works — light yet satisfying, packed with contrasting textures and bright flavors, and perfect for sharing as an appetizer, casual dinner, or weekend sharing platter.
Ingredients
For the chips
- 6 Siete Almond Flour Tortillas (or any gluten-free tortillas or tortilla chips)
- 1/4–1/2 cup grated Pecorino Romano
For the seafood
- 1 pound seafood medley (frozen or fresh)
- 1 organic lemon (juice and zest)
- 2 large garlic cloves, smashed
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
For the sauce
- 1/4 cup goat yogurt (or organic grass-fed/Jersey sour cream)
- Reserved pan juices from the seafood
- Extra virgin olive oil, if needed
- Pinch of cumin
- Pinch of oregano
- Salt and pepper
- Sriracha, to taste (optional)
For the toppings
- 1 bunch cilantro
- 1 avocado
- 1 small bunch scallions
- 1/2 cup pitted olives (I used dry-cured Beldi olives)
- 4 medium red radishes
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the toppings by washing, drying, and chopping the cilantro, scallions, radishes, avocado, and lime.
- If making homemade chips, cut the tortillas into triangles and bake them for about 5 minutes, until crisp. Work in two batches if needed.
- Heat the olive oil in a large skillet over medium heat. Add the smashed garlic and cook for about 2 minutes, until fragrant.
- Add the seafood, lemon juice, lemon zest, salt, and pepper. Cook for just a few minutes, then transfer the seafood to a bowl, leaving the flavorful juices in the pan.
- Stir the goat yogurt, reserved pan juices, a drizzle of olive oil (if needed), cumin, oregano, salt, pepper, and sriracha together to make the sauce. Taste and adjust the seasoning.
- Arrange the tortilla chips on a parchment-lined baking sheet. Sprinkle with the Pecorino Romano, then layer on the seafood, olives, avocado, radishes, scallions, and cilantro. Reserve a little cilantro and scallions for serving.
- Drizzle some of the sauce over the nachos and bake for 10 minutes.
- Remove from the oven, garnish with the remaining cilantro and scallions, and serve immediately with the remaining sauce and fresh lime wedges.
Notes
Make your own seafood mix. If you can’t find a frozen seafood medley, combine about 1 pound (450 g) of shrimp, calamari, mussels, scallops, clams, or firm white fish.
Don’t overcook the seafood. It only needs a quick sauté before finishing in the oven.
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