You can't f*ck up nachos, but they can f*ck up your gut if you aren't careful. The trick here is to use corn tortilla chips that have some fiber in them. As long as a single serving of chips has at least 2 grams of fiber, you're already winning. Ditch the dairy and make our dairy-free cheese sauce and sour cream — you'll be gagged to chow down on these nachos that are actually healthier for you.
As an Amazon Associate, I earn from qualifying purchases. (Although most ingredients are linked so you know what the product looks like!)
1/2 bag corn tortilla chips (avoid brands with 0 grams of fiber per serving)
1 lb. ground chicken breast
One green onion, diced
For the pico de gallo (you can use store-bought but fresh is best):
1-2 jalapenos, finely diced
1/2 large white onion, finely diced
3 Roma tomatoes, finely diced
1/4 C cilantro
Juice of 1/2-1 large lime, more to taste
1 tsp salt, more to taste
For the dairy-free sour cream:
Juice of 1/2 lime
Preheat the oven to 425 degrees and line a half baking sheet with aluminum foil. In a skillet over high heat, heat 2 tbsp of olive oil. Once hot, add the ground chicken. Once cooked through, add the taco seasoning and anything else the package's instructions may call for. Cook for 2 more minutes, remove from the heat, and set aside.
Mix the dairy-free sour cream ingredients together until the sour cream is thin enough to drizzle. Set aside.
Mix all the pico de gallo ingredients together and set aside.
Place half of the chips on the baking sheet, drizzle cheese sauce over the chips, half the shredded cheese, and half the ground chicken. Repeat one more layer.
Bake for about ~15 minutes until the cheese is melted and the chips are crispy. Remove from the oven and top the nachos with diced green onion, pico de gallo, and a drizzle of dairy-free sour cream. Serve immediately (nachos don't hold up well as leftovers). Bottoms up!