Fish Recipe For Rainbow Fish Taco Nachos

This fish recipe for rainbow fish taco nachos is a colourful fish recipe you can try this weekend. And I figured we’d start with a dish that combines two of my favourite foods: fish tacos and nachos. These Rainbow Fish Taco Nachos are simple to make, naturally gluten-free, vibrantly coloured, and tasty.

Who doesn’t enjoy chips and melting cheese stacked high with all of their favourite toppings? They’re the ideal party meal. And, in this case, I’m confident that the ingredients in fish tacos translate perfectly to a large plate of chips.

Blue corn tortilla chips
To create them, start with a big mound of Garden of Eatin’s Cantina Style Blue Corn Tortilla Chips, if you can get them, one of my favourites. They’re just the right shade of “blue” for my rainbow nachos. But I like them since they’re lovely and firm for dipping, include only three simple ingredients (organic corn, olive oil, and salt), and are gluten-free. Oh, and so delicious and a simple fish recipe to use.

How to prepare
Pile them on a baking sheet, top with shredded Monterrey Jack cheese, and broil for a few seconds to melt the cheese. After the cheese has melted, remove the skillet from the heat and serve the chips with this simple rainbow mango slaw. It’s essentially my favourite mango salsa recipe with more red pepper and purple cabbage for flavour and colour.

Then, when the tilapia is cooked through, saute it with blackening seasoning (or a few pinches of cumin, chile powder, salt, and pepper). Chop it into bite-sized pieces and arrange it on top of the nachos, along with a bit of crumbled cheese and cilantro.

Prepare yourself because they’re going to go from that dish in a flash. They’re the right balance of salty and sweet, and they’re naturally gluten-free, vibrantly coloured, and irresistibly tasty. Oh, and they’re ready in about a half-hour and on the table.

Timings
Time to prepare: 20 minutes
Time to prepare: 10 minutes
30 minutes in total
Eight servings

Ingredients for Nachos
One tablespoon extra-virgin olive oil
Two filets of tilapia
Two tsp. cajun or blackening seasoning
Garden of Eatin’ Blue Corn Tortilla Chips, 6 oz. (about four large handfuls)
Four oz. Monterrey Jack cheese, freshly shredded
Ingredients for rainbow mango slaw (see ingredients below)
Crumbled cotija cheese or queso fresco, additional chopped fresh cilantro are optional toppings.

Ingredients for rainbow mango slaw:
One peeled, pitted, and diced avocado
One seeded and diced jalapeno
One peeled, pitted, and sliced mango (about 3 cups)
1⁄2 a red bell pepper, chopped after removing the core
Peeled and sliced half a small red onion
One cup red cabbage, shredded
1/2 cup of chopped fresh cilantro
One lime (juice and zest)

To create the nachos, follow these steps:
Preheat the oven to broil. In a large pan, heat the olive oil over medium-high heat. Cook 3 minutes on each side of the tilapia, flipping once or until the fish flakes easily with a fork. Take the fish from the fire and place it on a separate platter to cool. Flake the salmon with a fork into bite-sized pieces.

Spread the chips out on a large baking tray while the fish is cooking. Cheese should be equally distributed. Place the sheet in the broiler for one minute or until the cheese is melted. (Keep an eye on the oven, so the cheese doesn’t burn.) Remove the chips from the oven and evenly distribute the mango slaw, bite-sized fish, and optional toppings over the chips. Warm the dish before serving.

To prepare the mango slaw, follow these steps:
In a big bowl, mix all of the ingredients together until well incorporated. Apply to nachos right away.