Ever had a craving for nachos but realised they were full of a whole lot o’ nasties including artificial colours, flavours, additives and preservatives? Nutritionist Alyse Co-cliff of An Apple A Day has. So, she decided to get creative in the kitchen and whip up something nutritious and delicious with those same Mexican flavours we all love. You’ll love this gluten and dairy free option that’s packed full of nutrients.


  • 1/4 pumpkin, peeled and diced into small 1.5cm cubes
  • 1 x brown onion, peeled and diced
  • 500g chicken mince
  • 2 x tbsp. (or more, depending on your taste) of homemade Mexican seasoning
  • 1 x 500g packet of organic corn chips
  • 1 x jar of organic tomato salsa
  • 1 x small red capsicum, diced
  • 1 x small green capsicum, diced
  • 1 x avocado, seed and skin removed
  • 1 x fresh lime
  • Coriander to serve


  1. Preheat the oven to 180C. Line a baking tray with baking paper. Place pumpkin on baking paper and place in the oven for 20 minutes or until golden brown. Remove from oven and set aside to cool.
  2. In a pan, over medium heat add chicken mince and brown onion. Slowly cook, stirring frequently until cooked through. Add Mexican seasoning and toss to combine. Ensure seasoning is mixed through evenly. Add pumpkin, toss gently and set aside.
  3. In a large baking dish, line the tray with a single layer of corn chips. Top with 1-2 tbsp. of salsa and then a single layer of diced capsicum, chicken and pumpkin mix. Add a second layer of corn chips, salsa and repeat with diced capsicum, chicken and pumpkin mix.
  4. Take avocado flesh and in a small bowl, mash the avocado using a back of a fork. Add some lime juice.
  5. Top nacho mix with smashed avocado. Garnish with coriander and serve.

Vegetarian? Swap chicken mince for black beans and you’re good to go.