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Not Your Regular Nachos: Fish Taco-Bite Nachos

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,

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Fish Taco Bite Nachos

Fish Taco Bite Nachos

Fish Taco Bite Nachos

Ingredients

  1. For coleslaw*
  2. 1 cup mayonnaise
  3. 1 tablespoon Dijon mustard
  4. Drizzle extra-virgin olive oil
  5. 1/2 lemon, juiced
  6. Salt and freshly ground black pepper
  7. 1 tablespoon red wine vinegar
  8. 1 tablespoon sugar or pinch
  9. 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
  10. For guacamole
  11. 1 Hass avocados — halved, pitted, and peeled
  12. 2 tablespoons low-fat sour cream
  13. 1 small jalapeño, seeded and thinly sliced
  14. 2 tablespoons minced green onion
  15. 2 tablespoons chopped cilantro
  16. juice from one lime
  17. For nachos
  18. 1 wheat tortilla
  19. 1/4 cup finely grated gruyere cheese
  20. 1 small white fish fillet (I used red snapper)
  21. salt, pepper, and olive oil to taste
  22. 1/2 small tomato, seeded and finely chopped

Directions

  1. Make coleslaw: in a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Serves 1.

*This is enough coleslaw for 6-8 servings.


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