Over the weekend, my dad made a big batch of coleslaw. Since he's going on vacation, he loaded me up with the leftovers. I've always loved the crunch of coleslaw on fish tacos, so I translated the concept of fish tacos into nachos. The final result was a delicious, bite-sized fish taco. I topped baked wheat tortillas with gruyere cheese, a creamy guacamole, and fresh fish. The coleslaw and jewel-like, chopped tomatoes finished off the nachos. A squeeze of lime juice is the must-have garnish. To look at the recipes,
- For coleslaw*
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Drizzle extra-virgin olive oil
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or pinch
- 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
- For guacamole
- 1 Hass avocados — halved, pitted, and peeled
- 2 tablespoons low-fat sour cream
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced green onion
- 2 tablespoons chopped cilantro
- juice from one lime
- For nachos
- 1 wheat tortilla
- 1/4 cup finely grated gruyere cheese
- 1 small white fish fillet (I used red snapper)
- salt, pepper, and olive oil to taste
- 1/2 small tomato, seeded and finely chopped
- Make coleslaw: in a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined. Set aside.
- Make guacamole: in a medium bowl, mash the avocados, sour cream, jalapeño, green onion, cilantro, and lime juice. Season the guacamole with salt and pepper. Set aside.
- Make nachos: preheat the oven to 375°F. Using a small cookie cutter, cut 9 circles out of the wheat tortilla. Place tortilla rounds on a baking sheet and coat with oil. Season with salt and pepper. Bake in the oven for 5-7 minutes until crisp.
- Remove from the oven and top each round with a teaspoon of grated cheese. Change the oven setting to broil, and broil the chips until the cheese is melted.
- Meanwhile, brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and break apart into bite-sized flakes.
- Spread a little of the guacamole on top of the cheesy chip. Top with a little fish, coleslaw, and the fresh tomatoes. Enjoy immediately with lime wedges for garnish.
*This is enough coleslaw for 6-8 servings.
- Main Dishes, Fish