Rainbow Fish Taco Nachos

Rainbow Fish Taco Nachos -- easy to make, naturally gluten-free, and guaranteed to be the hit of the party! | gimmesomeoven.comThis post is sponsored by Garden of Eatin’.

Oh man, I feel like this week has lasted a million years.

It’s been a good one, but TGIF.  I’m ready for the weekend.

There’s a huge (and very cool) music festival happening in Kansas City these next few days.  But I’ve been craving some downtime lately, so I actually opted to slip outside of town for three days to attend a small little yoga retreat that some friends are hosting.  I know, it sounds so trendy, but don’t be fooled — I’ve never been very consistent with practicing yoga.  I tend to bounce back and forth between Barre3 and my elliptical and taking my pup for long walks, but have never seemed to have quite the patience for yoga, beyond maybe doing a class with my friends once a week.  Still, as someone with mega back problems, I’m slowly trying to make it a more regular part of my life.  So when I heard about this retreat that basically just centers around practicing yoga, eating meals with friends, and having some downtime to just be alone and be still and relax and think and pray and such, I signed up in a heartbeat.  Maybe this will be the magical weekend that turns me into a yogi.  If not, hopefully I’ll at least come home having caught up on my zzz’s (and my “oooohhhhmmmmm’s”).  :)

Before I take off for the weekend, though, I thought I would leave you with a fun recipe that you could make this weekend.  With Cinco de Mayo just around the corner, I’m taking the excuse to basically overwhelm the blog these next few weeks with a zillion Mexican recipes.  And I thought we’d kick things off today by combining two of my absolute favorite foods — fish tacos and nachos.

Actually, make that Rainbow Fish Taco Nachos, since I can never resist a colorful grocery cart.

Rainbow Fish Taco Nachos -- easy to make, naturally gluten-free, and guaranteed to be the hit of the party! | gimmesomeoven.com

The inspiration behind this recipe mostly came from a huge bin of fresh and miraculously ripe mangoes that I stumbled upon at the market.  Since most of the mangoes we see in the Midwest arrive hard as rocks and tend to stay that way — and since they happen to be my favorite fruit — this was very exciting.

Naturally, I bought half a dozen.  :)

Most of them never made it past the peeling and diving-right-in-with-a-spoon stage.  But when some neighbors mentioned they were free for dinner earlier this week, I decided it would probably be a nice gesture to share the wealth.  So I decided to thaw some frozen tilapia and make fish tacos.

Scratch that.

Fish taco nachos.

Rainbow Fish Taco Nachos -- easy to make, naturally gluten-free, and guaranteed to be the hit of the party! | gimmesomeoven.com

As many of you know, I have a thing for my ‘chos.

I mean, who doesn’t love chips and melted cheese, piled high with all of your favorite toppings, right?!  They are the perfect party food for Cinco De Mayo.  (Or Dos De Noviember, or Veinte-Siete de Julio, or any ol’ day of the year!)  And with this particular recipe, I’m convinced that fish taco ingredient translate perfectly to a big plate of chips.

To make them, I recommend beginning with a big pile of my favorite chips — Garden of Eatin’s Cantina Style Blue Corn Tortilla Chips.  They are the perfect “blue” for my rainbow nachos.  But I also love them because they’re nice and sturdy for dipping, they’re made with just three simple ingredients (organic corn, olive oil and salt), and they’re certified gluten-free.  Oh, and delicious.

Pile those up on a baking sheet, sprinkle with some shredded Monterrey Jack cheese, and then pop them under the broiler for a second to melt the cheese.

Rainbow Fish Taco Nachos -- easy to make, naturally gluten-free, and guaranteed to be the hit of the party! | gimmesomeoven.com

And then once the cheese is melted, pull out the pan and top the chips with this simple rainbow mango slaw.  It’s basically my favorite mango salsa recipe with some extra red pepper and purple cabbage added in for flavor and an extra burst of color.  Delish.

Rainbow Fish Taco Nachos | gimmesomeoven.com

Here’s the step-by-step.

Rainbow Fish Taco Nachos -- easy to make, naturally gluten-free, and guaranteed to be the hit of the party! | gimmesomeoven.com

Then saute up some tilapia with some blackening seasoning (or a few pinches of cumin, chili powder, salt and pepper) until it’s cooked through.  Then cut it into bite-sized pieces and pile it on top of the ‘chos, along with a little crumbled cheese and cilantro for the grand finale.Rainbow Fish Taco Nachos -- easy to make, naturally gluten-free, and guaranteed to be the hit of the party! | gimmesomeoven.com

Not-cho regular nachos, eh?

Get ready, though, because they’re going to disappear off that plate in a heartbeat.  They are the perfect combination of salty and sweet, they’re naturally gluten-free, bursting with fresh colors, and irresistibly delicious.  Oh, and they’re ready to go and on the table in about a half hour.  Boom.


Rainbow Fish Taco Nachos

These Rainbow Fish Taco Nachos are easy to make, naturally gluten-free, full of fresh color, and absolutely delicious. Perfect for a party!


Nacho Ingredients:

  • 1 tablespoon olive oil
  • 2 tilapia filets
  • 2 teaspoons Cajun or blackening powder*
  • 6 ounces (about 4 big handfuls) Garden of Eatin' Blue Corn Tortilla Chips
  • 4 ounces freshly-shredded Monterrey Jack cheese
  • rainbow mango slaw ingredients (see ingredients below)
  • optional toppings: crumbled cotija cheese or queso fresco, extra chopped fresh cilantro

Rainbow Mango Slaw Ingredients:

  • 1 avocado, peeled, pitted and diced
  • 1 jalapeno, seeded and diced
  • 1 mango, peeled, pitted and diced (about 3 cups)
  • half a red bell pepper, core removed and diced
  • half a small red onion, peeled and diced
  • 1 cup shredded red cabbage
  • 1/2 cup chopped fresh cilantro leaves, loosely packed
  • juice and zest of one lime



To Make The Nachos:

Preheat your broiler.

Heat olive oil in a large saute pan over medium-high heat. Add tilapia and cook 3 minutes on each side, turning once, or until the fish flakes easily with a fork.  Remove from heat and transfer the fish to a separate plate to cool.  Use a fork to flake the fish into bite-sized pieces.

While the fish is cooking, spread the chips out evenly on a large baking sheet.  Sprinkle evenly with the cheese.  Place the sheet in the oven under the broiler until the cheese is melted, about 1 minute.  (Watch the oven carefully so that the cheese doesn't burn.)  Remove, then top the chips evenly with the mango slaw, bite-sized tilapia, and optional toppings.

Serve warm.

To Make The Mango Slaw:

Toss all ingredients together in a large bowl until combined.  Use immediately on the nachos.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

This is a sponsored recipe post in partnership with Garden of Eatin.  I am collaborating with them to bring you fresh and delicious Mexican recipes this season, and all opinions are 100% my own as always.  Thanks for continuing to support the brands that help make this site possible.

Leave a Comment:


  1. Taylor @ Food Faith Fitness — April 24, 2015 @ 6:40 am (#)

    You are the rainbow food queen! I am loving these creative nachos.  So much mmore exciting (and pretty!) then cheese and ground meat and whatever else is on a normal nacho.  Pass me the plate of ‘chos, and I ain’t sharing! Pinned!

  2. Heather - Butter&Burlap — April 24, 2015 @ 7:56 am (#)

    Your ‘chos are so colorful! I feel like I would actually be eating a rainbow, haha! These nachos bring a whole new, delicious meaning to “taste the rainbow”.  I love that you use simple ingredients and they are a since to whip up. The fish cooks in no time! What a great Cinco De Mayo festive recipe. Great job, have fun on your yoga trip!

  3. The Kentucky Gent — April 24, 2015 @ 8:33 am (#)

    Yum! That mango slaw looks and sounds delicious. 

    Josh – The Kentucky Gent

  4. Suzy @ The Mediterranean Dish — April 24, 2015 @ 9:26 am (#)

    Not sure I can wait until Cinco de Mayo to make these awesome rainbow fish nachos! Pinning to try. Happy weekend :-)

  5. Anna — April 24, 2015 @ 9:36 am (#)

    I love fish tacos so I want to make this soon.  All the colors look wonderful.  I think it would make a great patio appetizer once the weather officially warms up in Ohio for spring.

  6. Courtney! @ Redefining Athlete — April 24, 2015 @ 9:48 am (#)

    Yum! This looks like the perfect dish for the awesome Spring weather this weekend! 

  7. S Lauren | Modern Granola — April 24, 2015 @ 10:35 am (#)

    This looks and sounds incredible! I love the rainbow twist and the added mango. What a genius idea to turn fish tacos into nachos. I love you for this!

  8. Lori @ RecipeGirl — April 24, 2015 @ 10:43 am (#)

    Such a creative and delicious idea for a recipe!

  9. Donna — April 24, 2015 @ 7:22 pm (#)

    I prepared this tonight as written but placrd the fish on a bed of mango salsa. It was beautiful and delicious! Thanks.

    • Ali — May 1st, 2015 @ 12:39 pm

      Yum, that sounds delicious!

  10. Liz — April 24, 2015 @ 8:58 pm (#)

    These look fantastic! I desperately love fish, and you always have the most wonderfully eye-appealing recipes. By the way, what does the asterisk after the blackening seasoning in your ingredient list indicate? 

  11. Improv Oven — April 25, 2015 @ 10:37 am (#)

    I love the color. A true rainbow! Can’t wait to try.

  12. Angie — April 25, 2015 @ 2:30 pm (#)

    This looks and sounds amazing!  Your photos are just popping!  Well done.  Pinned and will be making soon!

  13. Stacey @ Bake.Eat.Repeat. — April 25, 2015 @ 4:16 pm (#)

    Those are the best looking nachos I’ve ever seen!  Why have I never put fish on nachos?  It’s never even occurred to me, but I absolutely love it!  And there’s so many colours in these!  I will be making these soon!

  14. Deb @ What's Cooking at Dinner Thyme — April 27, 2015 @ 12:25 pm (#)

    These look absolutely amazing! I have been on the lookout for a good fish taco recipe — but fish taco nachos? Brilliant! And so colorful. Those colors just draw me right in. You eat with your eyes first, right? Plus the more color in a dish, the more nutrients. Can’t wait to try this! This is going to the top of my “to-try” recipe pile. Keep ’em coming for Cinco de Mayo! I love Mexican flavors! (I just made green enchilada sauce for our chicken enchiladas tonight — YUM!)

  15. Derek @ Dad With A Pan — April 30, 2015 @ 4:59 pm (#)

    Oh my goodness the colors in this meal! I’ve never thought to put fish on my nachos, but the way you put this together almost makes them like a fish taco. Genius Idea!

    • Ali — April 30th, 2015 @ 7:52 pm

      Thanks Derek, I hope you like them!

  16. james pucos — September 7, 2015 @ 1:36 pm (#)

    hi and thank you for these great recipe 
    i generaly love the fish 
    and  it’s easy to make

    thank you 

    • Hayley @ Gimme Some Oven — September 8th, 2015 @ 8:47 am

      You’re welcome James, we hope you enjoy these nachos!