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Fish nacho bowls

Fish nacho bowls

Total Time
30 min
15 min
15 min
Bite into this flavour bomb of Mexican fish and fresh salsa, with cheesy ‘chips’ adding an irresistible crunch for a satisfying meal you won’t want to miss!



½ medium, cut into 1cm pieces


1 medium, cut into 1cm pieces

Red capsicum

½ medium, cut into 1cm pieces

Red onion

¼ medium, finely chopped

Fresh coriander

¼ cup(s), chopped

Lime juice

1 tbs

Wholemeal tortilla

3 regular, (3 x 48g), cut into triangles

Light tasty cheese

cup(s), grated, (40g)

Chilli powder

½ tsp, Mexican variety

Skinless white fish, raw

500 g, fillets, firm variety


1 medium, cut into wedges to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a baking tray with baking paper. To make salsa, place avocado, mango, capsicum, onion and coriander in a bowl. Drizzle over half the lime juice, season with salt and pepper and toss to combine.
  2. To make cheesy tortilla chips, spread tortilla triangles evenly over prepared tray. Bake for 5 minutes. Remove from oven. Sprinkle evenly with cheese and bake for a further 5 minutes or until cheese is melted and chips are crisp and golden.
  3. Meanwhile, sprinkle chilli powder over fish. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook fish for 3–4 minutes each side, until cooked through. Transfer to a plate and use 2 forks to flake the fish into bite-sized pieces.
  4. Divide salsa evenly among four bowls and place fish pieces over the top. Drizzle over remaining lime juice and season with salt and pepper. Serve with cheesy nacho chips and lime wedges on the side.


TIP: For extra spice, add a few drops of Tabasco sauce over the top.