Nachos Texanos Recipe

Make spice mix and marinate proteins

In a small bowl combine smoked paprika, ground cumin, garlic powder, chili powder, kosher salt, and black pepper. Zest the lime and add zest to the spice mix. Pat steak, chicken, and shrimp dry. Rub about half of the spice mix evenly over the steak and chicken (reserve the rest for the shrimp). Squeeze half the lime over the steak and chicken and let rest at room temperature for 10 minutes.

Cook steak

Heat 1 tablespoon olive oil in a large skillet over high heat until shimmering. Add the steak and sear 3-4 minutes per side for medium-rare (internal 130–135°F / 54–57°C) depending on thickness. Transfer to a cutting board and let rest 5–7 minutes before thinly slicing against the grain.

Cook chicken

In the same skillet reduce heat to medium-high and add a drizzle of oil if needed. Cook chicken thighs 4–5 minutes per side until cooked through (internal 165°F / 74°C). Transfer to board, let rest 5 minutes and slice thinly.

Cook shrimp

Toss shrimp with the reserved spice mix and a squeeze of lime. Heat skillet over medium-high, add 1 teaspoon oil, then shrimp. Cook 1–2 minutes per side until pink and just cooked through. Remove from skillet and set aside.

Slice onion into thin half-moons and core and thinly slice red and green bell peppers into strips. In the skillet used for proteins, add remaining 1 tablespoon olive oil over medium-high heat. Add onion and bell peppers, season with a pinch of salt and pepper, and sauté 4–6 minutes until softened and slightly caramelized. Remove and set aside.

Preheat oven to 400°F (200°C). On a large rimmed baking sheet or oven-safe platter arrange half the tortilla chips in an even layer. Scatter half of the sautéed peppers and onions over chips, then sprinkle half of both cheeses. Add the remaining chips in a second layer and top with remaining peppers/onions, sliced steak, sliced chicken, shrimp, and then evenly distribute remaining cheeses.

Bake in preheated oven 6–8 minutes until cheese is fully melted and bubbling. If you want browned spots on cheese, switch to broil for 1 minute while watching closely.

Remove from oven, sprinkle chopped cilantro over the top, and let rest 2 minutes before serving.

While proteins rest, make pico: combine diced tomatoes, finely diced white onion, minced jalapeño, chopped cilantro, lime juice, and 1/2 teaspoon kosher salt in a bowl. Taste and adjust salt or lime as needed. Refrigerate until serving.

Halve and pit the avocados. Scoop flesh into a bowl and mash to desired texture. Stir in 1 tablespoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, diced tomato, and chopped cilantro. Taste and adjust seasoning. Cover with plastic pressed to surface or keep in a small serving bowl.

Spoon pico de gallo and guacamole into individual small bowls. Place sour cream in a small bowl; mix in hot sauce if you like spicy sour cream. Serve nachos straight from the baking sheet or transfer to a platter with the bowls of pico, guacamole, and sour cream on the side and lime wedges for squeezing.

Recommend serving immediately while cheese is hot. Leftover components (pico, guacamole, proteins) can be refrigerated separately for up to 2 days.