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So, what makes these nachos Irish?

I know what you're thinking, and you're probably a little confuesd. I mean, nachos... but now they're Irish... and now they're local? A local-Irish hispanic dish... huh?

Now, Irish nachos are usually made with slightly thicker potato slices that are fried to a crisp, (that's what makes it Irish), but that's not good enough for us. We want more St. Patty's day festivities and we want to have it with a slightly more comfotable twist for all of our 'Ohana here.

To give this even more of that St. Patty's day feeling we're adding corned beef, but not just any corned beef... corned beef HASH. We're not stopping there though, because we love to fill up we're also adding crispy bacon and Kalua pig to these ONO nachos!

Recipe

Ingredients

  • 1 lb. medium shrimp (thawed and peeled)
  • 1 tbsp. olive oil
  • 1 packet of taco seasoning (we love to use the Taco Bell original)
  • Equal parts of grarlic powder, onion powder, smoked paprika, ground cumin and chili powder (If making one from scratch. About 1/2 tsp. each.)
  • 8 medium flour tortillas

Instructions

  • Prep your shrimp Thaw the shimp, either overnight in the fridge or under cool water until fully thawed. Peel the shells and tails off of the shrimp.

  • Prep the toppings that you want to use.
    For myself, I like to thinly slice red onion, avocado and some cabbage. To those I personally, just toss with salt and lime juice.

  • Toss your shrimp with a little bit of oil and coat generously with your seasonings.
    Pre-heat a non-stick pan on medium-high heat.

  • In the pan, or a second pan, warm your tortillas. I like to put a nice char on mine to crisp them up a little bit more, but you can take them to as warm as you'd like.

  • Add your oil to the pan and follow with your shrimp.
    Be sure not to over crowd your pan. Flip the shrimp occasionally and cook until pink (around 5-6 minutes).

  • SERVE!

Recipe |45 minutes

Local Style St. Patty's Nachos Ono Grindz