Flaky fish cooked and topped on crispy chips with a spicy pineapple salsa.
Ingredients
12small corn tortillas, Cut into sixths
Vegetable oil for cooking the chips
1poundcod
6 ouncesCheddar cheese, grated
Avocado Cream Sauce:
1avocado
2Tablespoonssour cream
Pineapple Salsa:
½pineapple, diced, about 2 cups
1red pepper, diced
3jalapenos, seed and minced
1lime, juice only
¼Cuporange juice
Kosher salt for basically every part of this
Cayenne pepper, optional
Instructions
Cut corn tortillas into sixths.
In a cast iron skillet or some other sturdy pan, heat some canola, vegetable, or peanut oil to about 350 degrees. If you don’t have a thermometer, toss in a bit of tortilla every minute or two. It should start bubbling right away and float to the top.
Toss in 12 tortilla chips at a time. Cook for 4 minutes to cook, flipping halfway through.
Let them drain on a paper towel and toss them with some Kosher salt.
Add cod to a nonstick pan with a Tablespoon of oil. Sprinkle with a bit of salt (and maybe some lime juice) and let it cook on medium-high heat for about 3 minutes per side. Then pull it off and let it cool. It should easily flake apart.
Mix avacado with a bit of yogurt or sour cream and a pinch of salt.
Grate the cheddar cheese.
Chop up salsa ingredients and add orange juice and lime with a good pinch of salt.
Top each chip individually and add a pinch of salt and tiny pinch of cayenne to each nacho.
Bake at 350 for only about 10 minutes until the cheese is melted and everything is hot.
Pile them on a plate and serve them with the salsa!