Ingredients:
-1 lb white fish, we love haddock!
-Fresh yellow corn tortilla chips, restaurant style
-1/2 tsp roasted garlic powder
-1/4 tsp smoked paprika
-1/2 tsp dried oregano
-1/2 tsp cumin
-4 oz Colby cheese, shredded
-4 oz sharp cheddar, shredded
-4 oz can green chilis
-1/2 cup frozen corn, thawed
-1 can no sodium black beans, drained and rinsed
-1 tomato, seeds removed, and diced,
-1/2 head romain, shredded
Chipotle Crema Ingredients : 1/2 cup sour cream, 1/2 lime- juiced, 1.5 tbsp sauce from chipotle in adobo sauce, blend together with emulsion blender or regular blender
Directions:
– Season your haddock: sprinkle both sides of fish with the roasted garlic powder, smoked paprika, salt, pepper, oregano, and cumin
– I cooked my fish in a cast iron on my stove top in olive oil for about 5 minutes per side then broke it up into fairly large bite size chunks. Use your fork for this- you want it looking like big flakes not perfect cubes
-Lets talk tortilla chips, this is the star of the show here so pick your favorite! I used fresh corn tortillas. Fill up your pan (I used a cookie baking sheet pan, but use whatever oven safe pan want!) in an even layer. This is important so each bite gets all the goodness – Top your layer of tortilla chips with all the cheese and evenly place green chilis, beans, corn, and blackened fish
– Bake @ 425 degrees for like 5 minutes (keep a close eye so chips so they don’t burn and cheese doesn’t get too “sizzled”. Everything on the nachos are cooked so we really are just looking to melt the cheese
-Add diced tomatoes and shredded romain
-Top with remaining half of lime juice squeezed over the top and drizzle over your crema
**Side note-Go crazy with your toppings! I just used what I had on hand, but feel free to substitute a preferred cheese, or bean, or even a different meat! Nachos are meant to be easy, fun, and flavorful so make them to your liking! You could add scallions, cilantro and avocado too for a real pop of flavor !
From my happy & healthy belly to yours,
Kate
