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Healthy Med-Mex Nachos


Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage. This year give your nachos a healthy twist.


LoSalt is a one-for-one substitute, meaning that if a recipe calls for one teaspoon of salt, use one teaspoon of LoSalt.

Recipe by Chef Mareya Ibrahim, the Fit Foody and founder of Eat Cleaner.


For the Mango Tomato Salsa

  • 1 ripe mango, peeled, pitted, and diced
  • 2 medium roma tomatoes, finely chopped
  • ¼ medium red onion, finely chopped
  • 1 jalapeño, halved, seeded, and minced
  • 3 Tablespoons chopped fresh cilantro
  • Juice and finely grated zest of 1 lime
  • ½ Teaspoon salt, such as LoSalt
  • 1 garlic clove, minced

For the Nachos

  • 6 reduced carb whole wheat pita bread
  • Nonstick cooking spray
  • 2 Teaspoons ground cumin
  • 1/2 Pound grilled chicken breast, cubed
  • 1 14.5-ounce can black beans, drained and rinsed
  • 2 Cups shredded low fat Monterey jack cheese
  • 1 Cup nonfat plain Greek-style yogurt
  • Juice and finely grated zest of 1 lime
  • ¼ Teaspoon salt, such as LoSalt


For the Mango Tomato Salsa

In a mixing bowl, combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt. Toss to mix the ingredients together. Set aside to allow the flavors to come together.

For the Nachos

Preheat oven to 300 degrees F. Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges. Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.

Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese. Bake for about 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.

To serve: Put the nachos on a serving platter, dab with the lime-yogurt sauce, and a few spoon full of the salsa.