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Fish nachos recipe

10 ratings

Kids will love this colourful nachos recipe, with flaky white fish, tangy salsa and oozy cheese. Bake tortilla wraps for a healthier twist, and make the most of frozen fish to keep this recipe budget-friendly. Finish with cherry tomatoes, zesty coriander and spring onions and tuck in in just 20 minutes. See method

Serves 4
10 mins to prepare and 10 mins to cook
290 calories / serving
Healthy

Ingredients

4 plain tortilla wraps
2 frozen white fish fillets (about 175g)
15g butter
125g fresh salsa
50g 50% reduced-fat mature cheese, grated
100g Nightingale Farms cherry tomatoes, quartered
10g fresh coriander, most chopped, a few leaves reserved to garnish
2 spring onions, sliced

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1220kj
290kcal 16%
Fat
9g 13%
Saturates
4g 22%
Sugars
5g 5%
Salt
1.1g 27%

of the reference intake
Carbohydrate 34g Protein 16.9g Fibre 3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Cut each tortilla into 8 triangles and spread out over 2 baking trays. Bake for 5-6 mins until crisp and just starting to turn golden.
Meanwhile, dot the fish with butter. Place on a microwavable plate, cover loosely and cook on full power for 5 mins*, turning halfway. Transfer to a clean plate, pat dry with kitchen paper, then flake and gently toss with 75g salsa.
Put the tortillas in an ovenproof dish, top with the fish and scatter over the cheese. Bake for 5-7 mins until the cheese starts to melt.
Meanwhile, mix the cherry tomatoes and chopped coriander into the remaining salsa. Serve a few spoonfuls on top of the nachos (serve the remainder on the side). Scatter over the spring onions and reserved coriander leaves.

See more Dinner ideas for kids

*Timings are based on a 800W microwave and will vary depending on your device.