Ever had one of those days when you crave a splash of color on your plate? That’s where these Crispy Rainbow Fish Taco Nachos come in, like a vibrant fiesta for your taste buds! Imagine the crunch of perfectly baked chips, the zing of zesty lime crema—it’s like a summer party, even if it’s snowing outside.
Steps
- Preheat your broiler. In a large pan over medium-high heat, warm olive oil and add the tilapia. Cook for about 3 minutes on each side until the fish flakes easily with a fork, then remove from heat and let the fish cool on a separate plate. Use a fork to break the fish into small pieces.
- While the fish is cooking, lay out the tortilla chips evenly on a large baking sheet. Sprinkle the chips with shredded Monterrey Jack cheese. Place the sheet under the broiler for approximately 1 minute, watching closely to prevent burning, until the cheese is melted.
- For the mango slaw, combine diced avocado, jalapeno, mango, red bell pepper, red onion, shredded red cabbage, chopped cilantro, lime juice, and zest in a large bowl. Mix thoroughly and use immediately on the nachos.
- Once the cheese has melted, remove the baking sheet from the oven. Evenly distribute the mango slaw and bite-sized pieces of tilapia over the chips. Optionally, add crumbled cotija cheese or queso fresco and extra chopped cilantro on top.
- Serve the nachos warm and enjoy the colorful, flavorful combination.
Ingredients
- 1 tablespoon olive oil
- 2 tilapia fillets
- 2 teaspoons Cajun or blackening seasoning
- 6 ounces (approximately 4 large handfuls) of Garden of Eatin’ Blue Corn Tortilla Chips
- 4 ounces freshly shredded Monterrey Jack cheese
- Optional toppings: crumbled cotija cheese or queso fresco, additional chopped fresh cilantro
- 1 avocado, peeled, pitted, and diced
- 1 jalapeno, seeded and diced
- 1 mango, peeled, pitted, and diced (about 3 cups)
- 1/2 red bell pepper, cored and diced
- 1/2 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
FAQ
- What type of fish is recommended for the Rainbow Fish Taco Nachos?
- The recipe suggests using tilapia fillets for the Rainbow Fish Taco Nachos. They should be cooked with Cajun or blackening seasoning for added flavor.
- How do you prepare the mango slaw for the nachos?
- The mango slaw is made by mixing diced avocado, jalapeno, mango, red bell pepper, red onion, shredded red cabbage, chopped cilantro, and the juice and zest of one lime.
- What type of chips are best for these nachos?
- Garden of Eatin’ Blue Corn Tortilla Chips are recommended. They are sturdy for dipping, made with simple ingredients, and certified gluten-free.
- How long does it take to prepare and serve these nachos?
- The Rainbow Fish Taco Nachos can be prepared and ready to serve in about 30 minutes.
- Can the nachos be customized with additional toppings?
- Yes, optional toppings such as crumbled cotija cheese or queso fresco and extra chopped fresh cilantro can be added to the nachos for extra flavor.
Tips
- Broiling Caution: When melting the cheese under the broiler, keep a close eye on it to prevent burning. Cheese can go from perfectly melted to burnt very quickly, so it’s best to watch it closely during this step.
- Flaking Fish: To achieve perfectly flaked tilapia, cook the fish until it easily flakes with a fork. This ensures that the fish is cooked through and can be evenly distributed over the nachos.
- Custom Slaw: Enhance the mango slaw by adjusting the ingredients to your taste. Feel free to add more jalapeno for heat or extra lime juice for a zesty kick.
- Prepping Ahead: Save time by preparing the mango slaw in advance. This allows the flavors to meld together, making it even more delicious when added to the nachos.
Equipment
- Saute Pan – for cooking the tilapia.
- Baking Sheet – for spreading the chips and melting the cheese under the broiler.
- Broiler – if your oven doesn’t have a broiler function, you might consider a small countertop broiler.
- Large Bowl – for tossing the mango slaw ingredients together.
