Fish nachos recipe
Kids will love this colourful nachos recipe, with flaky white fish, tangy salsa and oozy cheese. Bake tortilla wraps for a healthier twist, and make the most of frozen fish to keep this recipe budget-friendly. Finish with cherry tomatoes, zesty coriander and spring onions and tuck in in just 20 minutes.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 290 calories / serving
Ingredients
- 4 plain tortilla wraps
- 2 frozen white fish fillets (about 175g)
- 15g butter
- 125g fresh salsa
- 50g 50% reduced-fat mature cheese, grated
- 100g Nightingale Farms cherry tomatoes, quartered
- 10g fresh coriander, most chopped, a few leaves reserved to garnish
- 2 spring onions, sliced
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Shop ingredientsEach serving contains
- Energy
- 1220kJ 290.0kcal
- Fat
- 9g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 5g
of the Reference intake
Carbohydrate 34.0gProtein 16.9gFibre 3.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Cut each tortilla into 8 triangles and spread out over 2 baking trays. Bake for 5-6 mins until crisp and just starting to turn golden.
- Meanwhile, dot the fish with butter. Place on a microwavable plate, cover loosely and cook on full power for 5 mins*, turning halfway. Transfer to a clean plate, pat dry with kitchen paper, then flake and gently toss with 75g salsa.
- Put the tortillas in an ovenproof dish, top with the fish and scatter over the cheese. Bake for 5-7 mins until the cheese starts to melt.
- Meanwhile, mix the cherry tomatoes and chopped coriander into the remaining salsa. Serve a few spoonfuls on top of the nachos (serve the remainder on the side). Scatter over the spring onions and reserved coriander leaves.
- See more Dinner ideas for kids
- *Timings are based on a 800W microwave and will vary depending on your device.
