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

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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.