How to make it

1. Heat oil in large skillet set over medium-high heat; cook pork with garlic and ginger, breaking up with a wooden spoon, for 8 to 10 minutes until cooked through. Stir in fish sauce and 2 tbsp of the sriracha.
2. Spread half of the Tostitos^® Hint of Lime flavour tortilla chips on lightly greased large, rimmed baking sheet.
3. Sprinkle one-third of the mozzarella cheese and half of pork mixture over top. Repeat layers; top with remaining mozzarella cheese.
4. Bake in 375° F (190° C) oven for 10 to 12 minutes or until cheese is melted.
5. Meanwhile, combine 1/2 cup boiling water with white sugar, rice wine vinegar and salt. Combine carrots, cucumber and jalapeños in heat-proof bowl or jar. Top with vinegar mixture and let stand for at least 10 minutes or up to 1 hour; drain well.
6. Stir remaining sriracha with mayonnaise.
7. Sprinkle quick pickled carrots, cucumber and jalapeño over nachos. Drizzle with sriracha-mayonnaise mixture.
8. Sprinkle cilantro and green onion over top.

Tip: Substitute ground turkey for pork, or tofu for a meatless option.

Serves: 6