Cinco de Mayo Healthy Loaded Nachos


Cinco de Mayo is fast approaching and very soon mounds of green goodness will be consumed along with the festivities. By green goodness, I am of course referring to guacamole. An essential accompaniment when it comes to loaded nachos.

healthy loaded nachos

Notoriously unhealthy, loaded nachos are not exactly the first thing that come to mind on a healthy diet plan, right? Well, taking inspiration from the superb Joe Wicks, aka The Body Coach, I devised a recipe that is both healthy and delicious.

Tortilla chips, made from scratch, are layered with mozzarella cheese, fajita spiced chicken, pico de gallo, guacamole and sour cream – all the ingredients are readily available from Waitrose.

To serve two people, you will need…..

4 Mini Tortilla Wraps

2 Chicken Breasts, free range ideally

1 Packet of Fajita seasoning

30g Mozzarella, grated

Smoked Paprika, to dust

2 Large Vine Tomatoes, diced

1 Onion, diced finely

Handful of Coriander, plus extra to garnish

1 Chilli, de-seeded and chopped

1 Lime

2 tbsp Sour Cream

2 tbsp Guacamole

Olive Oil, to drizzle

1. Preheat the oven to 170C.

2. Stack the tortillas up on top of each other and cut into triangles, similar to how you would slice a cake. You should end up with 32 triangles.

3. Place the tortilla chips in a bowl and drizzle over around a tablespoon of olive oil. Add a good shake of smoked paprika and season with salt. Toss the tortilla chips in the bowl to coat them with the seasoning.

4. Lay the chips in a single layer on a large non-stick baking tray. Bake for 10 minutes or until slightly golden and crisp.

5. For the pico de gallo, place the diced tomato and onion in a bowl. Add a good squeeze of lime juice and a pinch of salt. Add in the chilli and stir. Leave the flavours to intensify for 5-10 minutes.

6. Turn the oven up to 190C.

7. Place the chicken breasts between two sheets of baking parchment or cling film. Bash the chicken with the flat side of a meat mallet or rolling pin until halved in thickness. Set a non-stick frying pan over a high heat and add a drizzle of olive oil.

8. Liberally dust the chicken breasts with the fajita seasoning and lay them into the pan. Cook for 5-10 minutes per side or until completely cooked through with no pink remaining. Dice into cubes.

9. Layer the tortilla chips up in a baking dish along with the chicken pieces and top with the mozzarella. Bake in the oven for 10 minutes or until the cheese has melted.

10. Load the nachos with the pico de gallo, guacamole and sour cream. Add a sprinkle of chopped coriander to garnish. Dig in and enjoy!

Healthy food has a real association with being boring. This not only tastes great but feels like that one naughty treat. There really is very little between this and an unhealthy version of the same dish.

Cinco de Mayo Nachos
Cinco de Mayo Nachos
Cinco de Mayo Nachos
Cinco de Mayo Nachos
Cinco de Mayo Nachos
Cinco de Mayo Nachos

Celebrate Cinco de Mayo in style, just because you are being good shouldn’t stop you from getting your Mexican fix – vamos!

AD – Gifted Guacamole and gift card to purchase ingredients.


  1. Um, YUM! Your recipe looks honestly so delicious and beautiful- I can’t get over it! Such a perfect way to celebrate Cinco de Mayo!

    xo Emily

  2. Oh, these look and sound amazing! You can’t beat a bowl of nachos, and even better that these are a healthy version. i think I will definitely be giving these a go, especially the tortilla chips! Unusually toast on a flat pan with paprika, but baking will give them an even better crunch!

    Thanks for sharing!

    • Thanks! These are so good just as tortilla chips and a healthy dip on the side but nachos really take them to the next level. Well worth checking out ‘Holy Moly’ Guacamole too, a really good product and perfect in this recipe!


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