Loaded Salmon Nachos with Chipotle Crema and Pickled Red Onions

Ingredients

• 1 can (160g), drained Raincoast Trading Wild Pink Salmon
• 1 bag (350g) QUE PASA Organic Tortilla Chips
• 1 cup HERDEZ Mexican Salsa
• 1/2 cup YUCATAN Authentic Guacamole
• 1 cup DAIYA Dairy-Free Shreds
• 1 can (15 oz), drained and rinsed Black beans
• 1 cup, frozen or canned, drained Corn
• 1/2, thinly sliced Red onion
• 1/4 cup Apple cider vinegar
• 1 tbsp Sugar
• 2 tbsp, chopped Cilantro
• 1 tbsp Lime juice
• 1, minced Chipotle peppers in adobo sauce
• 1/2 cup Sour cream

Instructions

1. Prepare Pickled Red Onions: Combine thinly sliced red onion, apple cider vinegar, and sugar in a small bowl. Let sit for at least 15 minutes.
2. Prepare Chipotle Crema: Combine sour cream and minced chipotle pepper in a small bowl. Mix well and refrigerate.
3. Preheat oven to 350°F (175°C).
4. Arrange QUE PASA Organic Tortilla Chips on a large baking sheet.
5. Top with black beans, corn, crumbled Raincoast Trading Wild Pink Salmon, and DAIYA Dairy-Free Shreds.
6. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove from oven and top with HERDEZ Mexican Salsa, YUCATAN Authentic Guacamole, pickled red onions, and cilantro. Drizzle with chipotle crema.
8. Serve immediately and enjoy!

Cuisine: Mexican

Suitability:

Prep Time: mins

Cook Time: mins

Serving Size:

Meal Type: dinner