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Rainbow Fish Taco Nachos

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  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


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:

  1. Preheat your broiler.
  2. 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.
  3. 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.
  4. Serve warm.

To Make The Mango Slaw:

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