Rainbow Fish Nachos Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: NACHO INGREDIENTS:
1 tablespoon olive oil
2 tilapia filets
2 teaspoons Cajun or blackening powder*
6 ounces (about 4 big handfuls) of 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
RAINBOW MANGO SLAW INGREDIENTS:
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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Directions: |
Directions:TO MAKE THE NACHOS:
Preheat your broiler.
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.
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.
Serve warm.
TO MAKE THE MANGO SLAW:
Toss all ingredients together in a large bowl until combined. Use immediately on the nachos. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
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This recipe for Rainbow Fish Nachos is from