Spicy Chicken (Or Shrimp) Nachos

Spicy Chicken (Or Shrimp) Nachos 1 bag Yellow Tortilla Chips 1 large boneless skinless chicken breast or rock shrimp Guacamole 1 ripe avocado 3-4 drops tabasco sauce to taste salt and pepper to taste Pico de Gallo 2 ripe plum tomatoes seeded and finely chopped 1/2 small white onion finely chopped 1/4 cup cilantro leaf finely chopped 2 tbsp lime wedges about 1/2 . Salt to taste Other toppings 1/4 cup queso fresco cheese or more to taste 1/3 cup sweet chili sauce I used Mae Ploy Optional: additional cilantro for garnish Split the chips evenly between two large plates or platters. In a large pot of boiling water (or chicken stock), boil 1 large chicken breast until cooked through, about 15 minutes. Let cool and then shred with two forks. If you would rather have rock shrimp, read above for a link on what it is and how to prepare it. While the chicken is cooking, mash a ripe avocado with tabasco sauce and salt and pepper. I mash the avocado with a fork until smooth and no chunks remain. Finely chop the tomatoes, white onion, and cilantro. Mix together and add lime juice and salt and pepper. Layer the chicken or rock shrimp on top of the chips. Evenly split the guacamole and pico de gallo between the two plates. Spread on some cheese and then pour the sweet chili sauce over the chips. Enjoy immediately Recipe Notes This recipe is very much based on personal preferences. Change up the amounts of ingredients based on your taste preferences.