Rainbow Fish Taco Nachos
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
8 servings
- 1 tablespoon olive oil
- 2 tilapia filets
- 2 teaspoons Cajun or blackening powder*
- 6 ounces (about 4 big handfuls) Garden of Eatin’ Blue Corn Tortilla Chips
- 4 ounces freshly-shredded Monterrey Jack cheese
- rainbow mango slaw ingredients (see ingredients below)
- optional toppings: crumbled cotija cheese or queso fresco, extra chopped fresh cilantro
- 1 avocado, peeled, pitted and diced
- 1 jalapeno, seeded and diced
- 1 mango, peeled, pitted and diced (about 3 cups)
- half a red bell pepper, core removed and diced
- half a small red onion, peeled and diced
- 1 cup shredded red cabbage
- 1/2 cup chopped fresh cilantro leaves, loosely packed
- juice and zest of one lime
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Preparation
Step 1
Preheat your broiler.
Step 2
Heat olive oil in a large saute pan over medium-high heat. Add tilapia and cook 3 minutes on each side, turning once, or until the fish flakes easily with a fork. Remove from heat and transfer the fish to a separate plate to cool. Use a fork to flake the fish into bite-sized pieces.
Step 3
While the fish is cooking, spread the chips out evenly on a large baking sheet. Sprinkle evenly with the cheese. Place the sheet in the oven under the broiler until the cheese is melted, about 1 minute. (Watch the oven carefully so that the cheese doesn’t burn.) Remove, then top the chips evenly with the mango slaw, bite-sized tilapia, and optional toppings.
Step 4
Serve warm.
Step 5
To Make The Mango Slaw: Toss all ingredients together in a large bowl until combined. Use immediately on the nachos.
Step 6
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Chef's notes
This recipe is sponsored by Garden of Eatin’.
