Tamarind-Chipotle Steak Nachos Recipe

Yes, healthy nachos are a thing! And they are delicious. Reinvent traditional nachos with a sweet and spicy steak sauce and plenty of green veggies - still giving you that crispy, chewy, savory experience you're looking for. They taste just as good as they look and are ready to eat in less than 10 minutes. Enjoy this dish as part of your clean eating meal prep or share with friends.

How to Make This Recipe

For this recipe, you're going to need the following:

    • Trifecta flat iron steak
    • Mixed greens
    • Trifecta broccoli
    • Baked blue corn tortilla chips, favorite brand
    • Coconut oil
    • Green onions (scallions)
    • Minced garlic
    • Tamarind paste
    • Chipotle peppers, canned
    • Honey
    • Beef stock, low sodium
    • Cilantro 

To get started, prep the following ingredients:

  • Dice steak into bite-sized pieces
  • Finely dice scallions, separating the white part from the green ends
  • Wash mixed greens  
  • Wash and chop cilantro

For the chipotle peppers, if you are not able to find puree, you can buy canned peppers and blend them yourself. 

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Now you're ready to get cooking. 

Add your coconut oil to a large pan and heat over medium-high. Once the oil is slightly smoking add the diced scallions (white ends only) and saute until translucent. Then add garlic to the pan and saute for about a minute, mixing often to avoid the onion and garlic from burning.

Add the chopped steak and mix everything together. Then add your chipotle puree, tamarind, and honey to the pan, stirring to mix and evenly coat everything. Cook for another minute or two, adjusting heat as needed to avoid food from burning. 

Add your beef stock to the pan to deglaze it, scraping up any brown bits that have stuck to the bottom. Bring the pan to a gentle boil, stirring often to let the sauce reduce.

Once your sauce reaches a thick and creamy consistency, coat all of the ingredients in the pan, remove from the heat, and keep warm.

Now it's time to plate everything together.

Plate the mixed greens first to create a bed for the baked tortilla chips. Spread out your chips evenly so that every bite is well-balanced with flavor.  Then layer broccoli and warm steak on top, spreading throughout the plate. Garnish with scallion (green ends) and cilantro. And then dig in!

Tip: You can blanch fresh broccoli if not using Trifecta veggies and serve warm or cold on the nachos. 

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Serve this With

Nachos make for the perfect snack or meal to share and pair great with a variety of toppings. Here are some ideas to change up the flavors of this dish:

  • Top with sliced avocado or guac for some added healthy fat.
  • Mix in other veggies like roasted butternut squash, sauteed peppers, and mushrooms. 
  • Top with low-fat cheese and brown under the broiler.
  • Swap in shredded chicken instead of steak. 

Tamarind-Chipotle Steak Nachos


5 min


5 min




Yes healthy nachos are a thing! You’ll love this sweet and spicy sauce with your steak, and adding some veggies over chips will reinvent your traditional nachos. Enjoy as a single-serve meal or make this for a group setting.


  • 4 ounces Trifecta flat iron steak, cut into bite-size squares
  • ½ cup mixed greens
  • ½ cup Trifecta broccoli
  • 18 each baked blue corn tortilla chips
  • 1 teaspoon coconut oil
  • ¼ cup green onions, white part only, sliced thin
  • 2 teaspoons minced garlic, store-bought
  • 1 teaspoon tamarind paste
  • ½ teaspoon chipotle pepper puree, canned
  • ¼ teaspoon honey
  • 1 fl ounce beef stock, low sodium
  • Finely sliced green onion


  1. Add coconut oil into a saute pan over medium-high heat. Once the oil is slightly smoking add sliced green onions and saute until translucent. Add garlic and saute, mixing often to avoid the onion and garlic from burning.

  2. Add the steak and incorporate it into the onion mix.

  3. Add chipotle, tamarind, and honey and mix to coat steak.

  4. Deglaze pan with stock and stir. Adjust heat as needed to avoid food from burning. Bring the pan to a gentle boil and reduce stirring often to create a coat with the sauce as it reduces. Once ready, remove from heat and keep warm.

  5. Plate greens followed by tortilla chips, and cold broccoli. Top with steak, spreading throughout the plate, and garnish with green onion bulbs and cilantro.

  6. Season with lemon juice.

  7. Enjoy!


Servings: 1 | Calories Per Serving: 470

  • Total Fat 23g
  • Cholesterol 95mg
  • Sodium 340mg
  • Total Carbohydrates 33g
  • Sugars 4g
  • Protein 33g
  • Vitamin A
  • Vitamin C