Grilled Fish Nachos with Cilantro-Lime Crema
- 1 16 oz. bag Wholey® Cod Loins (thawed if necessary)
- 2 Tbsp Olive oil
- ½ tsp Kosher salt
- Nonstick cooking spray
- ¼ cup Sour cream
- 2 Tbsp Fresh lime juice
- 1 Tbsp Fresh cilantro (chopped)
- ½ 12 oz. bag Corn tortilla chips
- 2 cups Low-moisture part-skim mozzarella cheese (shredded)
- ½ Medium yellow bell pepper (chopped)
- 1 cup Cherry tomatoes (halved)
- ½ cup Frozen corn (thawed)
- 3 Green onions (thinly sliced)
- 1 Avocado (peeled, pitted & chopped)
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Prepare outdoor grill for direct grilling over medium heat; line rimmed baking pan with nonstick aluminum foil. Brush cod with oil; sprinkle with salt and black pepper. Spray hot grill rack with cooking spray and place cod on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 145°, turning once. Transfer cod to cutting board; flake into 1-inch pieces with fork.
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In small bowl, whisk sour cream, lime juice and cilantro.
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Spread chips on prepared pan; sprinkle with cheese, bell pepper, tomatoes, corn and cod. Place pan on hot grill rack; cover and cook 6 minutes or until edges of nachos are lightly browned and cheese melts. Makes about 8 cups.
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Serve nachos topped with onions, avocado and sour cream mixture.
