Taco-nachos? Talk about a mash-up made in heaven! Spice-rubbed fish (cook’s choice) is pan-seared and layered between tortilla chips with all the fixings. Perfect for movie night or as a stand-in for taco Tuesday.
12 to 16 ounces white fish, such as cod, lingcod, or rockfish (or salmon, pin bones and skin removed) Available in Our Seafood Subscription Box
Salt and freshly ground pepper
1 tablespoon neutral oil, plus more for drizzling
1 to 2 tablespoons taco seasoning, depending on heat preference
½ cup sour cream
2 tablespoons lime juice, plus wedges for garnish
8-ounce bag tortilla chips
8 ounces cheddar or monterey jack, coarsely shredded
¼ cup diced red onion
2 plum tomatoes, diced
1 ripe Haas avocado, diced
¼ cup chopped fresh cilantro
¼ cup sliced pickled jalapeños
Cook the Fish
Preheat the oven to 425°F with a rack in the center position. Season the fish with salt and pepper, drizzle with oil, and rub with as much of the taco seasoning as desired. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook without disturbing until browned on the bottom, about 3 minutes. Flip and cook until the fish gently flakes around the edges, 2 to 3 minutes longer, depending on the thickness. Transfer to a plate and break into large pieces.
Make the Lime Crema
In a small bowl, combine the sour cream, lime juice, and 1 teaspoon water, and season with salt.
Bake the Nachos
Line a sturdy baking sheet with half of the tortilla chips and top with half of the fish and cheese. Arrange the remaining chips, fish, and cheese on top and bake until the cheese is just melted, 5 to 6 minutes.
Drizzle lime crema over the top and sprinkle with the onion, tomato, avocado, cilantro, and pickled jalapeños. Serve lime wedges on the side. Enjoy!
Pair it Up
With so many flavor profiles and textures at the party, go for something easy and agreeable, like a sparkling rosé. Look for a lighter colored rosé, and make sure to chill it well before dinner.