Rainbow Fish Taco Nachos
These Rainbow Fish Taco Nachos are easy to make, naturally gluten-free, full of fresh color, and absolutely delicious. Perfect for a party!
Foto: Gimme Some Oven — AliBahan-bahan
- 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
Langkah-langkah
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.
Toss all ingredients together in a large bowl until combined. Use immediately on the nachos.
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