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Jackfruit Tostones Nachos

by La Cocina |

Recipe & Photos by: Marnely Murray, Cooking With Books


for nachos:
  • 4 green plantains
  • ½ cup coconut oil
  • 1 cup plant based cheese (I used GOOD PLANet Foods Mozzarella)
for the pico de gallo:
  • 2 large tomatoes, diced
  • ½ small red onion, diced
  • 1 glove garlic, minced
  • handful fresh cilantro, diced
  • ½ lime, juiced
  • salt and pepper, to taste
for the guacamole:
  • 2-3 small avocados
  • ½ lime, juiced
  • salt and pepper, to taste
for the jackfruit:
  • 1 tablespoon coconut oil
  • 10-12 ounces jackfruit (I used Upton's Naturals Original Jackfruit)
  • ¼ cup SALSAOLOGY's Ancho Chile & Tamarind Sauce
  • ½ cup water


  1. Frying the plantains to make tostones: To do so, cut both ends off with a sharp knife and cut a slit all the way down. With your thumb, push away the thick skin to peel. Coating your hands in oil beforehand will make this go faster. Once peeled, slice the plantains into 1 inch rounds. Preheat your coconut oil while you do this. Once oil is hot, fry the plantain rounds about 2 minutes on each side, just to start the cooking. Remove from oil and using the bottom of a mug or glass, press down to flatten. Return to oil to crisp up and remove once golden and crispy, onto some brown paper to drain of excess oil. Set aside.
  2. To make the jackfruit: preheat a pan with coconut oil and place prepared jackfruit in. Add sauce* and water. Simmer over medium heat until it's all incorporated.
  3. To make the pico de gallo: mix all the ingredients together and taste. Re-season if needed.
  4. To make the guacamole: mash all the ingredients together and taste. Re-season if needed.
  5. To serve: layer all the plantains, cheese, and jackfruit interchangeably until you use everything up. Heat in oven until cheese melts and then top with pico and guacamole, plus extra fresh cilantro and lime wedges. Enjoy!

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