Description
Loaded nachos with blackened tilapia, offering 35-45g protein per serving. Lean fish, crunchy chips, fresh veggies, and melty cheese create a balanced, satisfying meal in under 40 minutes.
Ingredients
2–3 tilapia fillets (about 600g total)
1 tbsp olive oil
1–2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp cumin
¼ tsp cayenne pepper (optional)
Salt & black pepper to taste
Tortilla chips (about 8 cups)
1–2 cups shredded cheddar or Mexican blend cheese
1 cup corn kernels
1 cup diced tomatoes or pico de gallo
½ cup red onion, finely diced
½ cup sliced jalapeños
1 cup shredded cabbage or lettuce
¼ cup fresh cilantro, chopped
Lime wedges
Optional sauces: plain Greek yogurt (instead of sour cream) or hot sauce
Instructions
Preheat oven to 375°F (190°C)
Pat tilapia fillets dry and season both sides with paprika, garlic powder, onion powder, chili powder, cumin, cayenne, salt, and pepper
Heat olive oil in a skillet over medium-high heat. Sear tilapia for 2–3 minutes per side until fully cooked and blackened
Arrange tortilla chips in a single layer on a baking sheet or oven-safe platter
Sprinkle half the shredded cheese over the chips
Top with flaked tilapia, then remaining cheese
Add corn, tomatoes/diced tomatoes, red onion, jalapeños, cabbage/lettuce, and cilantro
Bake for 5–7 minutes until cheese melts and chips crisp up
Garnish with lime wedges and optional sauces before serving
Notes
For best results, use fresh tortilla chips and avoid overcrowding the platter before baking
If making ahead, assemble without cheese, then add cheese and warm in the oven before adding fresh toppings
Greek yogurt is a halal alternative to sour cream
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: High Protein Meals
- Method: Baking and Skimming
- Cuisine: American