I love nachos and tacos! And I have to admit, I like my “usual” and very seldom do I want to stray from those yummy recipes. But, I also like to play around with different ingredients to my favorite dishes, sometimes it works and sometimes it doesn’t.
Now, I’m having tummy issues and sour cream and avocados I cannot have. But if I could, those ingredients would be in this nacho recipe.
Also, this would work as a taco – a taco is exactly what I had planned to do BUT I did not have tortillas in my freezer (yes I keep them in the freezer). I did have these incredible corn chips though, so that’s what I used and made it nachos.
For the nachos, I just layered each of the ingredients. For the tacos, you can put all the ingredients into a bowl, stir to combine and then add to taco shells or tortillas.
I used deveined shrimp with the shells and tails removed. I lightly coated them in olive oil and tossed them on a foil lined baking sheet. Then I added finely diced red onions, salt and pepper, chopped thyme, and smoked paprika. I love smoked paprika! Bake at 350 degrees until done.
I put a layer of corn chips on a plate. While the shrimp cooked I finely chopped iceberg lettuce, a bell pepper, radishes, grape tomatoes, and cucumbers. As each ingredient was chopped, I sprinkled it over the corn chips. I also used grilled corn in this recipe. When the shrimp were cooked, I chopped them and topped the nachos with them.
I had planned to chop parsley but…. My parsley plant has some Black Swallowtail eggs so I am NOT touching it!!! But I did use some other herbs, thyme. rosemary, mint and basil. Cilantro would be delish in this!
Then I squeezed some lime juice all over the nachos and dinner was served.
You can top with sour cream, guacamole, sliced avocados, etc.