Grilled Fish Nachos with Cilantro-Lime Crema


Prep Time 20 mins
Grill Time 14 mins
Total Time 34 mins
Course Appetizer, Dinner, Lunch, Snack
Cuisine Mexican
Servings 6
Calories 444 kcal


  • 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


  • 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.
  • In small bowl, whisk sour cream, lime juice and cilantro.
  • 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.
  • Serve nachos topped with onions, avocado and sour cream mixture.


Keyword Cod, Gluten-Free, Grilling Recipes, Kid Friendly, One Dish Meal