Name: Fish Nachos with Mango Slaw Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Cuisine: Cajun
Ingredients: For Nachos:; 1 tbsp olive oil; 2 tilapia fillets; 2 tsp Cajun powder; 6 oz Corn Tortilla Chips; 4 oz monterrey jack cheese; mango slaw; cotija cheese; cilantro; For Mango Slaw:; 1 avocado; 1 Jalapeno; 1 mango; red bell pepper; small red onion; 1 cup red cabbage; ½ cup cilantro leaves; 1 lime

How To Make Fish Nachos with Mango Slaw

Instead of meat, why not use fish for your nacho dish? These gluten-free fish nachos go well with sweet and slightly sour mango slaw. Try it and be amazed.

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

For Nachos:

1tbspolive oil
2tilapia fillets
2tspCajun powder
6ozcorn tortilla chips
4ozMonterrey Jack cheese
mango slaw
cotija cheese
cilantro

For Mango Slaw:

1avocado
1jalapeño,seeded and diced
1mango
red bell pepper
smallred onion,half, peeled and diced
1cupred cabbage,shredded
½cupcilantro leaves,fresh, chopped, loosely packed
1lime,juice and zest

Instructions

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.
To make the mango slaw, toss all ingredients together in a large bowl until combined.
Place the sheet in the oven under the broiler until the cheese is melted, about 1 minute.
Remove, then top the chips evenly with the mango slaw, bite-sized tilapia and optional toppings.
Serve warm.