The Fork & Fin® Nashville Hots Nachos

Name: The Fork & Fin® Nashville Hots Nachos | Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 2 each Juice of limes, divided; 3/4 teaspoon kosher salt, divided; 1/2 teaspoon sugar; 1/2 each large red onion, thinly sliced; 1 each large avocado; 1/4 cup sour cream; 1/4 teaspoon freshly ground black pepper; 1 cup baked beans or black beans; 11 ounce bag of tortilla chips; 8-12 pieces The Fork & Fin® Food Truck Breaded Appetizers Nashville Hot; 1 cup shredded Monterey Jack; 1 cup shredded sharp Cheddar; Pickled jalapenos; Chopped cilantro; Tajin or mild chile powder

30 minutes 4 servings

Ingredients

2 each Juice of limes, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon sugar
1/2 each large red onion, thinly sliced
1 each large avocado
1/4 cup sour cream
1/4 teaspoon freshly ground black pepper
1 cup baked beans or black beans
11 ounce bag of tortilla chips
8-12 pieces The Fork & Fin® Food Truck Breaded Appetizers Nashville Hot
1 cup shredded Monterey Jack
1 cup shredded sharp Cheddar
Pickled jalapenos
Chopped cilantro
Tajin or mild chile powder

Directions

Prepare fish according to package directions.
Combine the juice of one lime, ½ teaspoon salt and the sugar in a small saucepan and bring to a simmer. Throw in the red onion, mix and remove from the heat. Let cool.
Preheat oven to 400°F. Combine the avocado, sour cream, ¼ teaspoon salt and pepper and the remaining lime juice in a small food processor and process until smooth (alternately, mash in a bowl together until smooth.) Add 1-2 tablespoons water if very thick.
Spread the chips over a sheet pan with sides. Cover with the Nashville hots, beans and cheese and bake until cheese is melty and bubbling, about 5-8 minutes.
Sprinkle the jalapenos, pickled onions and cilantro over the nachos. sprinkle with Tajin and serve with the avocado crema.