fish taco nachos

styling by Catrine Kelty | photo by Keller + Keller

fish-taco-nachos.jpg

1 tablespoon chili powder  
1 tablespoon ground cumin
1 tablespoon honey (or agave nectar) 
Juice from 1/2 lime
2 tablespoons vegetable (or canola) oil
1 1/2 pounds mahi-mahi or halibut (or other white fish)

Slaw
2 tablespoons mayonnaise
2 tablespoons sour cream
Zest and juice from 1/2 lime
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup shredded red cabbage
1 cup shredded green cabbage

1 bag corn tortilla chips
8 ounces shredded Monterey Jack cheese
2-4 radishes, sliced
Fresh cilantro, for serving

  1. In a glass or ceramic baking dish, combine chili powder, cumin, honey, lime juice, and oil. Add fish, coating all sides. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 400°F. 
  3. Remove fish from refrigerator and discard plastic wrap. Transfer dish to oven and bake for 15-20 minutes, until fish is cooked through and flaky (cooking time depends on thickness). Remove from heat and allow to cool. Once cooled, flake into large pieces.
  4. In a large bowl, combine all slaw ingredients except cabbage. Add red and green cabbage and toss to combine. Set aside.
  5. Turn oven to broil. Place a rack in middle of oven.
  6. Line a large rimmed baking sheet with aluminum foil with some overhang. Spread with an even layer of half of chips, followed by half of cheese, and half of fish. Repeat with remaining chips, cheese, and fish for a second layer. Transfer to oven and broil for 5-10 minutes, until cheese has melted and chips have warmed and begin to toast at corners. 
  7. To serve, transfer aluminum foil to a serving platter. Serve warm with a side of slaw, radishes, and cilantro. 

Serves 6-8.

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