Fish nacho bowls
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
Avocado
½ medium, cut into 1cm pieces
Mango
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
⅓ cup(s), grated, (40g)
Chilli powder
½ tsp, Mexican variety
Skinless white fish, raw
500 g, fillets, firm variety
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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