7 July, 2016
Cajun Fish Nachos
Yesterday we had beef tacos for supper. A lot of the time we will take the left over meat and make nachos the next day with it. When going to make lunch today I realized there wasn’t enough beef for us all. So I let the kids have the beef and decided to make my husbands and mine with fish.
The nice thing about these nachos is that you can add or subtract any ingredient. The ingredients used today were what I had on hand. You can put as much of the ingredients on as you would like, but I will give you an idea on how much I used. Today I used a serrano pepper because I had some that needed to be used, but you could also use a jalapeno pepper or any other kind of pepper you like. It all is a matter of what kind of heat you prefer. I also always take the seeds out, but if you really like heat leave them in.
I thought the nachos were really good. I like the Cajun flavor of the fish with the rest of the ingredients. I prefer these nachos with salsa or Pico de Gallo, but didn’t have the ingredients for either of those on hand today. My husband and my 9-year-old like taco sauce and sour cream on top of theirs. Let me know what your family enjoys!
- Tortilla Chips (I buy them in bulk from Sam’s Club)
- 1/2 cup cheddar shedder cheese
- 1 serrano pepper, (seeded)
- 1/2 green pepper, diced
- 1/4 red onion, diced
- 1 small tomato
- 1/2 cup mozzarella cheese
- 2 tilapia fillets, cooked and shredded
- Cajun seasoning
- Pre-heat the oven to 425.
- Season fish with Cajun Seasoning.
- Bake Fish for 15 minutes.
- Line a 13×9 baking pan with parchment paper or tin foil.
- Place desired amount of tortilla chips on pan.
- Place the cheddar cheese over the chips.
- Add the serrano pepper.
- Add the green pepper.
- Add the red onion.
- Add the tomato.
- Add the mozzarella cheese.
- Add the cooked fish.
- Bake for another 10-15 minutes, until the cheese is melted.
- Serve and enjoy!