Our Recipes

Fish Taco Nacho Platter

  • Yield: 6 to 8 servings
  • Prep Time:25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes


  • 1 lb frozen breaded fish bites
  • 3/4 cup shredded Monterey Jack or Cheddar cheese
  • 1/2 cup shredded red cabbage
  • 1/4 cup sour cream
  • 1/2 chipotle pepper in adobo, finely chopped
  • 2 tsp lime juice
  • 1/2 tsp lime zest
  • Tortilla Chips:
  • 8 Frescados White Corn Tortillas
  • 2 tsp olive oil
  • 1/4 tsp salt
  • Mango Salsa:
  • 1/2 cup chopped mango
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 4 tsp lime juice
  • 2 tsp olive oil
  • Pinch salt
  • 1 small ripe avocado, peeled, pitted and diced


Tortillas: Preheat oven to 350F. Cut each tortilla into 8 wedges; toss with oil and salt. Arrange in single layer on one or two large baking sheets; bake for 12 to 15 minutes or until crisp, turning once halfway through. Transfer to ovenproof serving platter; set aside.

Mango Salsa: Combine mango, red onion, cilantro, lime juice, olive oil and salt; set aside. Fold avocado gently into salsa before serving.

Cook fish bites according to package directions. Scatter fish, cheese and cabbage over nachos; bake for about 10 minutes or until cheese is melted. Combine sour cream, chipotle pepper, lime juice and lime zest. Top nachos with Mango Salsa and drizzle with sour cream mixture. Serve immediately.

Nutritional Info

Per 1/8 recipe
Calories 280
Fat 15g
Cholesterol 25mg
Sodium 410mg
Carbohydrate 26g
Fiber 2g
Sugars 3g
Protein 10g