Grilled Fish Nachos with Cilantro-Lime Crema

 

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)
  1. 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.

  2. In small bowl, whisk sour cream, lime juice and cilantro.

  3. 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.

  4. Serve nachos topped with onions, avocado and sour cream mixture.