Tilapia Nachos

By á-30

Ingredients

• 4 Tilapia fillets
• juice of 2 limes
• 40 – 50 large tortilla chips
• 2 cans black beans
• 3 tsp crushed garlic
• 3 tbs cilantro
• 1 tsp salt
• 3 shallots
• olive oil for frying
• flour for coating the shallots
• Queso Fresco
• raspberry poblano sauce (or any spicy sweet sauce you can find, Central Market has a ton of them)

Preparation

Step 1

I bought frozen Tilapia fillets and just followed the package direction for baking them. Squeeze the lime juice over the thawed fillets before you bake them. When they are finished allow them to cool to the touch and then shred them. Set them aside.

Slice your shallots very finely and coat them in the flour. Heat your olive oil to medium high heat. Fry the shallots to crispy brown and set them aside.

Cook your can beans on the stove until they are hot and then transfer them to your blender. Add in the garlic cilantro and salt and puree until nice and smooth. Taste your beans to make sure they have enough salt. Feel free to add more if they taste a bit bland, keeping in mind hat you are putting them on salty chips!

Preheat your oven to 350 and lay out as many chips as you can on a cookie sheet. Smear a nice dollop of beans on the chips. Do each chip individually so it is easy for your guests to pick each one up. If you just make a giant pile of nachos it will look terrible and will be crazy messy. Next place about a tablespoon of talapia on each chip topping them with all with the shredded queso fresco. Bake them in the oven for about 8 minutes or until they are toasted. While they are still hot top each one with the fried shallots and then sweep a little of the sauce on top. These are soooo goood!