Rainbow Fish Taco Nachos

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Gimme some Oven

Total Time

30 minutes

Prep Time

20 minutes

Cook Time

10 minutes

Rating

(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

Inline ingredients (beta)

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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.

Chef’s notes

This recipe is sponsored by Garden of Eatin’.

Categories

Cuisines

Meal Types

Dietary

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Ingredients

Seasonal Recipes

Skill Level

other

Rainbow Fish Taco Nachos

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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