Fish Nachos with Mango Slaw Recipe

Fish Nachos with Mango Slaw Recipe

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



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


  1. Preheat your broiler.

  2. 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.

  3. Remove from heat and transfer the fish to a separate plate to cool.  

  4. Use a fork to flake the fish into bite-sized pieces.

  5. While the fish is cooking, spread the chips out evenly on a large baking sheet. Sprinkle evenly with the cheese.

  6. To make the mango slaw, toss all ingredients together in a large bowl until combined.

  7. Place the sheet in the oven under the broiler until the cheese is melted, about 1 minute.

  8. Remove, then top the chips evenly with the mango slaw, bite-sized tilapia and optional toppings.

  9. Serve warm.


  • Calories: 283.70kcal
  • Fat: 16.54g
  • Saturated Fat: 4.43g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 7.52g
  • Polyunsaturated Fat: 3.49g
  • Carbohydrates: 23.24g
  • Fiber: 3.59g
  • Sugar: 1.24g
  • Protein: 11.95g
  • Cholesterol: 27.12mg
  • Sodium: 194.04mg
  • Calcium: 150.62mg
  • Potassium: 330.74mg
  • Iron: 0.97mg
  • Vitamin A: 46.87µg
  • Vitamin C: 13.96mg
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