Our team worked hard to perfect this fully-loaded tacho (a portmanteau for "tater-tot nachos") recipe, and it is actually quite rich and delicious, although perhaps a bit over the top.
4 ounces Sitka Salmon Shares smoked salmon
½ pound spot shrimp
½ cup red wine vinegar
½ cup water
¼ cup sugar
½ teaspoon salt
1 red onion, thinly sliced
2 jalapeños, sliced
1 tablespoon butter
Pinch of salt and pepper
1 (32-ounce) package frozen tater tots
½ cup sour cream
1 tablespoon sriracha
2½ cups cheddar cheese, shredded
1 tablespoon cornstarch
1 can evaporated milk
1 can diced green chiles
1 teaspoon cayenne pepper
1 green onion, sliced
1 avocado, diced
1 lime, sliced
2 radishes, thinly sliced
MARINATE ONIONS AND JALAPEÑOS
Add vinegar, water, sugar, and salt to a small saucepan and simmer until the sugar and salt have dissolved.
Add sliced onions and jalapeños and remove from the heat. Make sure the onions and jalapeños are submerged in the liquid.
Let sit at room temperature for 45 minutes.
SEAR SPOT PRAWNS
Heat butter in a sauté pan over medium high heat until foamy.
Add spot prawns and season with salt & pepper.
Cook spot prawns until lightly browned and cooked through, about 1 minute per side.
BAKE TATER TOTS
Preheat oven to 425° and bake tater tots for 25 minutes, or follow the directions on the package. Or double-fry your 'tots to crunchy golden perfection.
MAKE SRIRACHA SOUR CREAM
Mix together sour cream and sriracha. Set aside.
MAKE CHEESE SAUCE
In a medium saucepan, mix together cheese and cornstarch. Add in evaporated milk and heat over low heat, mixing continuously until the sauce is melted and thickens, about 5 minutes.
Stir in diced green chiles and cayenne. Warning: a mouth-watering sensation may occur.
LOAD YOUR TACHOS
On a large plate, pile the cooked tater tots high.
Drizzle cheese sauce all over. Don't hold back!
Top with generous amounts of flaked smoked salmon, spot prawns, pickled onions, and jalapeños.