Spicy Thai Totchos - a unique flavor update on the classic nacho - spicy, bright, and fresh - crispy sweet potato tots and Thai flavors are great together!
Last month we flew down to L.A. for four days of fun with friends just before Christmas. We had front row seats to The Dan Band (extremely fun and I highly recommend!), we cry-laughed through the Anchorman premiere, and we sang Christmas carols in our fluffy robes to people in our hotel lobby. Super fun shenanigans and exactly what I needed.
We ate our way through L.A. - some fabulous food. I ordered totchos from a happy hour menu, and they were fantastic. Yes, tater tot nachos have been a well known and loved phenomenon for a while, but can you believe this was my first time having them?
...and I have been thinking of my own flavors ever since.
These nachos are spicy, but in a completely different way - they've been Thai'ed Up.
Crunchy bean sprouts, crispy sweet potato tater tots, brightness and green from the edamame and avocado. A liberal drizzle of spicy coconut almond sauce, a generous squeeze of fresh lime - dig in!
Spicy Thai Totchos
YIELD: serves two, easily doubled
dairy, egg and gluten free, vegan
INGREDIENTS:
1 ¼ cups Sweet Potato Tater Tots
½ cup bean sprouts
½ cup edamame beans
½ avocado
1 tablespoon sour cream (vegan / dairy free)
2-3 tablespoons spicy coconut almond sauce
1 green onion, chopped
½ lime, sliced
INSTRUCTIONS:
Prepare air fryer if using. Set temp to 400 °F, cook tater tots for 7 minutes. Remove, shake to turn tater tots, add edamame. Return to air fryer and cook another 5 minutes, until tots are completely cooked through and edamame is hot.
Preheat oven to 425 °F if using oven. Line baking sheet with parchment.
On a prepared baking sheet, arrange tater tots in a single layer. Bake for 15 minutes, remove from oven.
Reduce oven temperature to 375 °F. Using a spatula, flip tater tots and keeping in single layer, move to one side of baking sheet. Add edamame beans in a single layer on the baking sheet, return to oven for 10 minutes more.
While tater tots and edamame bake, slice avocado, green onion and lime. Prepare spicy coconut almond sauce.
Assemble totchos: on two plates, pile tots, bean sprouts and edamame beans. Top with avocado slices, sour cream, green onion and drizzle spicy sauce and lime.
printable recipe:Â
dairy, egg and gluten free, vegan
[b]Spicy Thai Totchos[/b]
Ingredients
Instructions
Heather @ Better With Veggies says
Sweet Potato Tots!!! It's been forever since I thought of those - these look amazing!! 🙂
Kristina Sloggett says
I know - I don't have sweet potato tots often enough, they are SO GOOD. and they really do go well with Thai flavors!
Jess @ Flying on Jess Fuel says
Wow, these sound amazing! I've never had totchos either, but when I do, I want these Thai ones!! yummy!
Kristina Sloggett says
I hope you do try them, Jess - enjoy!!
Angie says
Oh heck yes! These look amazing.
Kristina Sloggett says
weeee! thanks Angie!
Stephanie, The Recipe Renovator says
OMG. I had never heard of these either, and your version sounds amazing. I love Thai flavors!
Kristina Sloggett says
oh and here I thought totchos were a well known thing - you're one of several who have told me today this is NEW. yay!
Faith (An Edible Mosaic) says
I love all things Thai, and this dish in particular looks so good! Mmm, that sauce!
Kristina Sloggett says
we almost always have a jar of that sauce in our fridge - we love it so and it goes with most anything!
Wendy @ Cooking Quinoa says
You've done it again - always so creative! I love this combination - never tried sweet potato tots before. I am going to look for them. Thanks Kristina!
Kristina Sloggett says
thank you Wendy! the sweet potato tots are OH SO GOOD - I have a fun enchilada recipe that uses them too...
erinwyso says
Totchos? Sweet tater tots? Why have I never heard of these two delicious things? There's so much perfect here.
Kristina Sloggett says
I know - sweet potato tots ARE perfect. and Jason is not a sweet potato fan, so ... more for me! 😉
Heather (Where's the Beach) says
Not only do I want that, I neeeeed that. YUM. I always love your creativity!
Kristina Sloggett says
thank you Heather - I sure do have fun with it 🙂
Laura @ Sprint 2 the Table says
I looooove totchos! There's a bar/resto less than a block from my house that has 6-8 different versions. I had to ban myself. LOL!
Kristina Sloggett says
oh I know... I will need to refrain from making these EVERY WEEK. I do have other totcho ideas too...
Matthew Horbund - mmwine says
Oh, you always make yummy looking food! This is one to try, for sure.
I would pair this with a riesling. Something with a little sweetness, to cut the heat. I wrote about one on the blog last week that would pair perfectly!
Cheers
Matt
http://agoodtimewithwine.com
Kristina Sloggett says
thank you Matthew - that is so nice to hear! Mmm, your wine choice sounds perfect too, I will remember that next time - Cheers! Kristina