Method:

1. Preheat the oven to 180°C.
2. To make your tomato salsa, heat olive oil in a pan over medium heat. Add onion and tomatoes, cook for 5-8 minutes or until softened. Add garlic, chilli, salt, and a tablespoon of water. Cook for 2 more minutes, then remove from heat.
3. In a deep ovenproof dish, assemble your nachos with a layer of tortilla chips followed by tomato salsa, chicken strips and finally cheese. Bake for 15 minutes.
4. To make your guacamole, in a bowl, combine mashed avocado, lemon juice, cumin, coriander, salt, pepper, fresh coriander, and spring onion. Mix well.
5. To make pickled onions, heat vinegar and sugar in a saucepan until the sugar dissolves. Pour the mixture over the red onions and let it sit for at least 30 minutes.
6. Serve nachos with guacamole, sour cream, and pickled red onions.