Sharing platters are the best, and this is one of the many reasons I love these gluten-free seafood nachos! Made with almond or cassava crispy tortilla chips, a delicious seafood medley, and lots of fresh and delicious toppings, these nachos are the perfect twist on a classic favorite.
Easy to make, packed with flavor and nutrients, you will surely want to make these seafood nachos again.
Grain-free tortilla chips loaded with healthy goodness
Luckily, there are many options now for making gluten-free tortillas and tortilla chips.
For this recipe, I used the Siete Almond Flour Tortillas
for grain-free tortilla chips, which I cut into triangles and baked for five minutes at 350F.
You can also use homemade tortilla chips made with our easy cassava tortillas, portion them into triangles and bake them for a few minutes until crispy.
Almond tortillas work well if you prefer a low-carb meal, while cassava tortillas are perfect if you don’t mind the extra carbs and maybe prefer a nut-free meal.
Other ingredients for the seafood nachos
For this recipe, I used 1 pound of wild-caught frozen seafood medley made with shrimps, clams, calamari, white fish, mussels, and octopus. You can use any seafood you find, or even buy a selection of fresh seafood and create your favorite seafood medley.
Other than that, the ingredients are super fresh veggies and herbs: cilantro, scallions, red radishes, avocado, olives, and grated Pecorino Romano cheese.
The sauce is made of a mix of the sauce from the pan I cooked the seafood in, with goat yogurt (organic sour cream can be used), lemon, and spices.
How to make gluten-free seafood nachos
Preheat oven to 350F.
Prepare all your vegetables: wash, dry, chop.
If you don’t have the chips already made, cut your Siete tortillas into triangles and bake them in a sheet pan at 350F for 5 minutes. I made mine in two batches, so it took 10 minutes in total.
Meanwhile, prepare your seafood mixture. Frozen or fresh, wash and pat dry them with paper towels before cooking. Heat extra virgin olive oil in a frying or sautéing pan (low to medium). Add the smashed garlic and fry until fragrant, about 3 minutes. Add the seafood to the pan and cook for a few minutes. Add a squeeze of lemon, sprinkle some lemon zest, and add salt and pepper. Remember, they’ll go to the oven for another 10 minutes, so don’t overcook them in the pan. Take the seafood out, and let the juices in the pan.
Make the sauce by mixing the juices from the pan with the rest of the ingredients. Add spices to your taste.
Add parchment paper on a sheet pan, arrange the tortilla chips, and add the grated Pecorino Romano on top and in between. Add the seafood and vegetables in layers, and save some fresh cilantro and scallions for garnishing.
I also added the radishes at the end, but if you don’t like raw radishes, you can add them at the beginning, so they have a chance to soften in the oven.
Add some sauce on top and bake for 10 minutes at 350F.
Take out and sprinkle with more fresh cilantro and scallions, and serve with the other half of the sauce and fresh lime.
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Gluten-Free Seafood Nachos
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- FOR THE CHIPS BED:
- 6 Siete Almond Flour Tortillas (or any other plant paradox tortillas or tortilla chips you have)
- 1/4 - 1/2 cup grated Pecorino Romano
- FOR COOKING THE SEAFOOD:
- 1 lb seafood medley / mixed seafood (I used frozen, but you can use any combination of fresh seafood)
- 1 organic lemon (juice and zest)
- 2 big garlic cloves, smashed
- extra virgin olive oil
- salt and pepper
- FOR THE SAUCE:
- 1/4 cup goat yogurt (or you can use organic, grass-fed or Jersey sour cream)
- cooked juices from the seafood
- extra virgin olive oil
- spices: cumin, oregano, salt, pepper, sriracha
- FOR TOPPINGS:
- 1 bunch cilantro
- 1 avocado
- 1 small bunch of scallions
- 1/2 cup pitted olives (I used dry-cured Beldi)
- 4 medium red radishes
- 1 lime
Instructions
Preheat the oven to 350F.
Prepare all your vegetables: wash, dry, and chop.
If you don't have the chips already made, cut your Siete tortillas into triangles and bake them in a sheet pan at 350F for 5 minutes. I made mine in two batches, so it took 10 minutes in total.
Meanwhile, prepare your seafood. Frozen or fresh, wash and pat dry them with paper towels before cooking—heat extra virgin olive oil in a frying or sautéing pan (low to medium). Add the smashed garlic and fry until fragrant, about 3 minutes. Add the seafood to the pan and cook for a few minutes. Add a squeeze of lemon, sprinkle some lemon zest, and add a sprinkle of salt and pepper. Remember, they'll go to the oven for another 10 minutes, so don't overcook them in the pan. Take the seafood out, and leave the juices in the pan.
Make the sauce by mixing the juices from the pan with the rest of the ingredients. Add spices to your taste (go with a pinch of cumin, oregano, salt and pepper and taste; adjust to your liking).
Add parchment paper on a sheet pan, arrange the tortilla chips, and add the grated Pecorino Romano on top and in between. Add the seafood and toppings in layers; save some fresh cilantro and scallions for decoration. I also added the radishes at the end, but if you don't like raw radishes, you can add them at the beginning to give them a chance to soften in the oven. If you prefer, you can also add the avocado after baking, but for this dish, I like the warm avocado.
Drizzle some sauce on top and bake for 10 minutes at 350F.
Take out and sprinkle with more fresh cilantro and scallions, and serve with the other half of the sauce and fresh lime.
Notes
The serving size may vary depending on whether you serve this dish as an appetizer or as a main dish. For a main dish, you will have 2 generous servings.
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