California-Style Tilapia Nachos Recipe
Ingredients
- 6 oz fresh tilapia
- 1 tsp olive oil
- 2 oz reduced fat baked tortilla chips - about 28 chips
- ½ cup reduced fat Mexican cheese blend - shredded
- 1 oz Cojita cheese - crumbled
- 1 cup green cabbage - shredded
- ¼ cup cooked black beans - drained and rinsed
- ⅓ cup salsa verde
- ½ red onion - diced
- ¼ cup cilantro - chopped
- ⅓ cup plain - nonfat Greek yogurt
- 2 tbsp chipotles in adobo sauce
- 1 tbsp reduced fat mayonnaise - I used Vegenaise
- Juice from 2 limes
- Salt and pepper to taste
Instructions
- Season tilapia fillets with salt and pepper. place in a shallow bowl and add olive oil and lime juice. Marinade for 2-3 hours.
- Preheat oven to 375. Wrap the tilapia in aluminum foil, creating a pouch. Leave a small opening for steam to escape. Place wrapped tilapia onto a rimmed baking sheet, place in oven, and cook for about 10-15 minutes, or until the fish is cooked through, and flakes easily with a fork.
- Make chipotle cream sauce by combining yogurt, mayonnaise, and chipotle in adobo sauce in a small bowl, and set aside.
- Preheat the broiler and line a baking sheet with parchment paper. Place chips evenly spread on a baking sheet, and cover with both cheeses. Place under broiler to melt cheese, about 2- 3 minutes, or until cheese is melting and bubbly.
- Transfer chips to a serving platter. Top with cooked tilapia, salsa, beans, cabbage, cilantro, red onion, and chipotle cream sauce. Garnish with fresh lime slices.
Nutrition
Serving: 0.33 of the nacho platterCalories: 264 kcal (13%)Carbohydrates: 24 g (8%)Protein: 24 g (48%)Fat: 8 g (12%)Fiber: 3 g (13%)