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Guasacaca chicken nachos

Guasacaca Chicken Nachos

Easy to make and packed with flavour, this Venezuelan-inspired guacamole uses a combination of fresh ingredients and a robust jalapeño guacamole seasoning. A buttery garlic pico de gallo, sriracha crema, freshly fried chicken pieces and green onion rounds this dish out to perfection. 

What You'll Need

Amount Ingredients
1/2 tsp Custom Culinary® Sriracha Lime Seasoning
  Corn Tortilla Chips
1/8 cup Custom Culinary®  Buttery Garlic Flavour Glaze
1/8 cup Finely Chopped Jalapeño
1 Pitted & Skinned Whole Avocado Chopped in 1/4" Pieces
1 Tbsp Custom Culinary® Jalapeño Guacamole Seasoning
3 Pitted and Skinned Whole Avocados
1 Finely Chopped Green Pepper
6 Garlic Cloves
2 Tbsp Lime Juice
1 Tbsp Red Wine Vinegar
2 Tbsp Chopped Cilantro
1/2 cup Sour Cream
2 Tbsp Mayonnaise
1 Tbsp Custom Clinary Sriracha Lime Seasoning
6 pieces Chicken Tenders
1 Tbsp Custom Culinary® Sriracha Lime Seasoning
2 Tbsp Cold Water (Mix with Sriracha Lime Seasoning Above to Marinate Chicken)
1 cup Custom Culinary Seasoned Flour
1/2 cup Custom Culinary All Purpose Crispy Batter
3/4 cup Cold Water (Mix With All Purpose Crispy Batter)
  Fryer Oil
1/8 cup Sliced Green Onions
1/8 cup Grated Parmesan For Garnish


Tortilla Chips: Pico de Gallo:
  • In a small mixing bowl, add and mix all ingredients until well blended. 
  • In an upright blender, add and mix all ingredients until completely pureed with no lumps.
Sriracha Crema:
  • In a small mixing bowl, add and mix all ingredients until well blended and no lumps.
Fried Chicken Tenders:
  • Mix the Custom Culinary® Sriracha Lime Seasoning with the 2 tbsp of water and mix well to create a marinade. Add the chicken into the marinade and massage with gloved hands for 5-10 minutes, or until the marinade is mostly absorbed. Alternatively, marinade over night. Whisk the ¾ cup of water with the Custom Culinary® All Purpose Crispy Batter until there are no lumps. Add the marinated chicken tenders into the Custom Culinary® Seasoned Flour, gently shaking off any excess flour. Then place the dusted chicken tenders into the hydrated batter, draining any excess batter. And finally, add back into the seasoned flour and ensure the tender is fully coated, then placing it into the fryer and cook for 4-5 minutes or until internal temperature of 165°F (74°C). 
  • Create a base by placing the seasoned tortilla chips onto a plate, then adding the pico de gallo, drizzling the guasacaca and sriracha crema over the pico de gallo. Garnish with fried chicken, freshly grated cheese and sliced green onions.

Chef Tips

  • This new guacamole coupled  with the sriracha lime seasoning on the chips elevates this dish and is a great vegetarian chip n’ dip duo.

  • The green pepper and cilantro in this guacamole adds a freshness that cuts through the fattiness of the avocados to make it a bright, refreshing flavour.

  • For the chicken you can use 100 g or 1 Chicken breast, diced or sliced instead of tenders. 

  • Use baked chips and use the uncoated marinated chicken to cook and pull to make this a healthier dish.