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    Home » Seafood

    Fish Nachos

    Published: Jan 13, 2021 · 1 Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These easy fish nachos are made with white fish such as halibut, cod, flounder or sablefish, plus tortilla chips, cheese, and a quick garlic yogurt sauce.

    fish nachos in a pan

    We’ve been in a nachos phase lately.

    I mean, it makes sense.

    Nachos are quick and easy to make.

    And they can be major comfort food if you’re having a tough day.

    Earlier this year, before the icy winter weather settled in, I made lots of campfire nachos. In my opinion, cooking nachos over a campfire is one of the best things in life.

    Now that it’s cold out, I’ve been making black bean nachos and crab nachos in the oven. Yum.

    Recently, I decided to try making fish nachos. I love fish tacos, so why not?

    These easy fish nachos are made with white fish (such as cod) and tasty nacho toppings, such as (lots of!) cheese, pickled jalapeños, salsa and a creamy garlic sauce.

    Want more Tex-Mex ideas? Try making halibut tacos, rockfish tacos, mini shrimp tacos, Instant Pot refried beans, fire-roasted salsa, mango habanero salsa and homemade hot sauce.

    What Kind of White Fish Should I Use?

    Any mild, flaky white fish will work.

    You can use cod, halibut, or even the (harder-to-find) sablefish (also called black cod).

    If you prefer, thinner white fish (like flounder) will also work well.

    Want more fish ideas? Try making a grouper Reuben, broiled cod with lemon sauce, teriyaki sablefish and pan-seared halibut.

    Broil the Fish

    To make fish nachos, start by broiling the fish.

    Oil an oven-safe pan. I use this Lodge 12″ carbon steel skillet.

    Brush oil over the fish, season with salt and then slide the fish under your oven’s broiler.

    Cook the fish until it’s opaque and easily flakes apart.

    Place Halibut in an Oiled Pan
    Place Fish in an Oiled Pan
    Broil Until Tender
    Broil Until Tender

    Flake the fish apart with a fork.

    If the fish has a skin, discard it.

    Flake Halibut Apart with a Fork
    Flake Fish Apart with a Fork

    How to Make Fish Nachos

    Set the fish aside and wipe out the pan.

    Layer the pan with tortilla chips. Add cheese to the chips.

    Add Chips + Cheese to Pan
    Add Chips + Cheese to Pan

    Next, add the fish, along with the other toppings.

    I like to add avocado, jalapeños, diced green onion and tomatoes.

    Add Fish, Avocado, Green Onion + Jalapeños
    Add Fish, Avocado, Green Onion + Jalapeños
    Add Tomatoes
    Add Tomatoes

    Bake the nachos until the cheese gets nice and melted.

    It shouldn’t take long!

    Cook Until the Cheese Melts
    Cook Until the Cheese Melts

    While the nachos cook, stir together the garlic yogurt sauce.

    Serve the sauce on the nachos, along with your favorite salsa and hot sauce. Serve these nachos with a strawberry margarita and dig in right away!

    fish nachos in a pan + on a plate
    fish nachos in a pan
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Fish Nachos

    These easy fish nachos are made with white fish such as halibut, cod, flounder or sablefish, plus tortilla chips, cheese, and a quick garlic yogurt sauce.
    Author: Sarah Trenalone
    Prep Time7 mins
    Cook Time18 mins
    Total Time25 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 4 people
    Calories: 660kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 6 ounces white fish, such as halibut, cod, or sablefish
    • pinch sea salt
    • 1 tablespoon olive oil

    Nachos:

    • 8 ounces tortilla chips (Half of a 16oz bag)
    • 5 ounces queso fresco, crumbled ~Half a wheel
    • 4 ounces fresh mozzarella, torn into small pieces ~Half a ball
    • 1 avocado, diced
    • ⅛ cup pickled jalapeños
    • ¼ cup halved cherry tomatoes Optional, skip if out of season
    • 2 green onions, diced

    Garlic Sauce (Optional):

    • 1 cup plain yogurt
    • ½ lemon, juiced
    • 2 garlic cloves, diced
    • ½ teaspoon sea salt
    • ½ teaspoon Old Bay seasoning

    Extra Toppings (Optional):

    • hot sauce
    • salsa

    Instructions

    Broiled Fish:

    • Move an oven rack to about 4" away from the broiler. Preheat broiler to high.
      Brush cod fillets with half the oil, and then sprinkle with salt and pepper. Add remaining oil to an oven-safe pan or casserole dish.
      Slide the pan into the oven.
      Place Halibut in an Oiled Pan
    • Cook fish for 8 minutes per 1" thickness, or until the fish is opaque and the edges are beginning to flake apart.
      (Thinner fillets cook faster than 8 minutes, so make sure to watch the cod closely.)
      Do not flip the fish halfway through cooking.
      Broil Until Tender
    • When the fish is done cooking, flake it apart with a fork. If the fish has a skin, discard the skin.
      Set fish aside and wipe out the pan. Turn off the broiler.
      Flake Halibut Apart with a Fork

    Nachos:

    • Preheat oven to 400°F.
      Add chips to a large oven-safe pan or sheet pan.
      Top with the cheese.
      Add Chips + Cheese to Pan
    • Add the fish, avocado, jalapeños, tomatoes and green onion.
      Cook Until the Cheese Melts
    • Slide the pan into the oven and cook nachos for about 8 minutes, or until the cheese melts.
      While the nachos cook, stir together all the garlic yogurt sauce ingredients.
      When the cheese is melted, remove nachos from the oven. Add the garlic sauce, salsa and hot sauce (if using), and serve immediately.
      fish nachos in a pan

    Notes

    Serves 4 (small portions) or 2 (larger portions).

    Nutrition

    Calories: 660kcal (33%) | Carbohydrates: 48g (16%) | Protein: 28g (56%) | Fat: 41g (63%) | Saturated Fat: 13g (81%) | Cholesterol: 73mg (24%) | Sodium: 1216mg (53%) | Potassium: 722mg (21%) | Fiber: 7g (29%) | Sugar: 5g (6%) | Vitamin A: 766IU (15%) | Vitamin C: 15mg (18%) | Calcium: 536mg (54%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    All commentsI made this
    1. Bill

      July 09, 2022 at 4:40 pm

      It was ok.

      Reply

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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