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.
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.
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.
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.
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.
Flake the fish apart with a fork.
If the fish has a skin, discard it.
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.
Next, add the fish, along with the other toppings.
I like to add avocado, jalapeños, diced green onion and tomatoes.
Bake the nachos until the cheese gets nice and melted.
It shouldn’t take long!
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!
- 6 ounces white fish, such as halibut, cod, or sablefish
- pinch sea salt
- 1 tablespoon olive oil
- 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
- 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.
- 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.
- 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.
- Preheat oven to 400°F.Add chips to a large oven-safe pan or sheet pan.Top with the cheese.
- Add the fish, avocado, jalapeños, tomatoes and green onion.
- 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.