Fish Nachos, Not Tacos 

Remember when I talked about making Fish Tacos? Well, I wondered what it would be like to make Fish Nachos.  Seeing how I didn't have any tortillas on hand, but a fresh bag of tortillas chips, it seemed like an idea worth trying.

I had two new ingredients this time that I didn't have for the Fish Tacos, Panko Bread Crumbs & chipotle peppers in adobo sauce.  Which by the way, is rockin' drizzled over eggs or Tex Mex Cheesy Macaroni.

Now, I'll say it right up front.  I liked these nachos, because I like crispy fish, black beans, roasted peppers and onions.  The creamy adobo sauce idea I borrowed from Tyler Florence, made these nachos taste even better!

HERE'S WHAT I DID

First, Tyler's Pink Chile Mayonnaise

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 chipotle in adobo, plus 1 tablespoons of adobo sauce
• 1/4 lemon, juiced
• Kosher salt and freshly ground black pepper

For the Crispy Fish

• 1 talapia fillet
• 1 egg, beaten with 1 tablespoon water
• salt & fresh ground pepper
• Panko Bread Crumbs

Heat a fry pan over medium high heat with 2 tablespoons of oil.  Dip the fish in the beaten egg, season generously with salt and pepper, then finally coat with bread crumbs.  Cook fish until it flakes, depending on the size of the fillet 2 to 3 minutes each side.  Transfer fish to a plate lined with a paper towel.

For the Other Nachos Flavors

• 1 (15oz.) can black beans, drained & pureed
• small red bell pepper, thinly sliced
• small yellow onion, thinly slice
• 1 bag corn tortilla chips restaurant style

Preheat oven to 350F degrees

On a large cookie sheet, spread pureed black beans on each chip.  Add one bite size piece of fish to each nachos, then top with pepper & onion slices.  Bake for 5 to 7 minutes.

Move Nachos to serving plate and drizzle spicy, spicy pink mayonnaise across the nachos.

CAUTION
The pink mayo is NOT for kids or adults who don't dig spicy.  If you are serving these folks, then I highly recommend topping their nachos with sour cream.