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Fish nachos recipe
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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
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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1220kj
290kcal
16%
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Fat
9g
13%
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Saturates
4g
22%
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Sugars
5g
5%
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Salt
1.1g
27%
of the reference intake
Carbohydrate 34g
Protein 16.9g
Fibre 3g
Method
- 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.