In a large nonstick skillet, add the canola oil. Heat over medium heat and add the onion and pepper. Cook for about 6 minutes, or until tender. Add the garlic and cook for an additional 1 minute, or until fragrant. Add the sausage, and cook, breaking apart it apart, until it is cooked through and lightly browned. Season with salt and black pepper and stir in the lime juice, soy sauce, fish sauce, ginger, and honey. Cook for an additional 2 minutes or until fully coated. Remove from heat and set aside.

Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment paper . Layer half of the tortilla chips on the pan. Top with half of the sausage mixture and half of the cheese. Top with the remaining half of tortilla chips, sausage and cheese. Place the nachos in the oven and bake until the cheese is melted, about 8 minutes. Remove from heat.

While the nachos are baking, prepare the cabbage. Combine the cabbage, cilantro, green onions, mirin, olive oil, and salt and black pepper. Toss to combine. Set aside.

Top the nachos with the cabbages mixture and dollop with sour cream. Serve immediately and enjoy!