Fish Nachos are quick, easy, great for a crowd, and packed with awesome flavors! Plus, this recipe is fun and easy to make. Tortilla chips are topped with fish, onions, peppers, and cheese and baked until hot.
Inspired by my love of fish tacos, Fish Nachos are just as good and maybe even easier to make. They’re fun to eat too!
You know that unspoken rule when eating nachos that you stay on your side of the platter? Well, I’m the person that’ll reach all the way over to the opposite side of the dish to get that one chip that’s full of all the toppings! 😏 There are no boundaries in my nacho-chip-eating rulebook!
There’s also no boundaries when it comes to toppings. If you like lettuce, sour cream, tomatoes, cilantro, salsa, etc go ahead and add it. That’s another beautiful thing about nachos, they can easily be made to accommodate any taste preference.
HOW TO MAKE FISH NACHOS
- I like to use tilapia, but you can use any mild fish.
- Most noteworthy, fish cuts more easily when it’s frozen or slightly thawed.
- I seasoned the fish with Joe’s Stuff Seasoning blend. It has salt, herbs & spices, dehydrated garlic, paprika, dehydrated onion. You can order at that link or you can use another Cajun seasoning blend such as Tony Chachere’s Original Creole Seasoning, McCormick Cajun Seasoning, or Louisiana Cajun Seasoning. You can also season with blackening seasoning if you have that on hand.
- My favorite chips are On the Border Tortilla Chips, but you can use whatever tortilla chips you have or prefer. There are a lot of tortilla chips available now blue, gluten-free, organized, low-salt, cauliflower, and sweet potato to name a few. Choose what you like best.
- I used cheddar cheese and feta cheese. I really like the tang of feta, but if you don’t like it substitute Monterrey or mozzarella. As well, you can omit the feta and double the cheddar.
HOW LONG TO BAKE THE NACHOS
The nachos will be ready once the cheese is melted. Typically, it takes mine about 10 minutes. However, cook time depends on how many toppings you have. Watch the chips carefully to avoid over-cooking them. Tortilla chips can burn fairly easily. They’re ready as soon as they start to brown.
WHILE YOU’RE HERE CHECK OUT THESE RECIPES
- Chicken and Shrimp Nachos
- Sausage Crawfish Poutine Cheese Fries
- Cajun Etouffee Nachos
- Italian Nachos
- Loaded Nachos
- Greek Seafood Nachos
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
I updated this post from an earlier version. I made new photos and simplified the recipe instructions.
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- 1 tablespoon olive oil
- 8 ounces tilapia fillets cubed
- ½ tablespoon Joe's seasoning Get Joe's Stuff seasoning here, see post above for substitutions
- 5 cups tortilla chips 4 to 5 handfulls
- ½ cup yellow bell pepper cubed
- ½ cup red bell pepper cubed
- 1 medium jalapeno diced
- ½ cup red onion diced
- 2 medium green onions green part only, sliced
- 1 cup cheddar cheese shredded
- ½ cup feta cheese crumbled
- Preheat the oven to broil 450°F. Cut tilapia and season.
- Heat olive oil in a large saute pan over medium-high heat. Add the tilapia cubes and cook 1 to 2 minutes, turning and stirring to cook throughout until the fish flakes easily with a fork. Remove from heat and transfer the fish to a separate plate to cool.
- Saute' peppers and onion until soft.
- While the fish is cooking, spread the chips out evenly on a large baking sheet.
- Top with fish.
- Top with peppers and onions
- Finally, sprinkle cheese over the nachos evenly.
- Place the sheet in the oven under the broiler until the cheese is melted, about 1 minute. Do not step away, they will burn quickly.
- Remove from the oven, then top the chips evenly with additional toppings if desired or serve as is.