Mexican Fish and Chips
Nachos + fish = a delish baked seafood dish! Serve with rice and beans on the side.
For the warm salsa:
- 1 tablespoon canola oil
- 2 jalapeño peppers, seeded and chopped
- 1 small red onion, chopped
- 2 large cloves garlic, chopped
- 1 can diced fire-roasted or regular tomatoes, drained
- A small handful of cilantro, finely chopped
- Salt, to taste
- 4-6 pieces cod (6-8 ounces each) or other sustainable white fish
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon Old Bay or paprika
- 1 lime
For the fixin’s:
- Crispy corn or whole grain tortilla chips (a couple of cups), for topping fish fillets
- 2 cups shredded cheese such as Monterey Jack, sharp or mild cheddar or Chihuahua cheese – any easy melting cheese, or a blend of all of them (optional)
- Crema or crème fraiche
- Diced avocado dressed with lime
- Chopped scallions
- Chopped cilantro
Pre-heat the oven to 400°F.
Heat a skillet over medium to medium-high heat and add the oil, a turn of the pan. Add the peppers, onion and garlic and stir for 2-3 minutes. Add the tomatoes and heat through. Stir in the cilantro; remove from the heat and season with salt, to taste.
Arrange the fish on a parchment-lined baking sheet. Season with salt, pepper, cumin and the Old Bay or paprika. Bake for 10-12 minutes; remove the fish from the oven and top with a squirt of lime juice, a layer of salsa, a layer of tortilla chips and cheese. Bake for 10-12 minutes more until the chips brown at the edges and the cheese is lightly browned.
Top the fish ‘n chips with crema or crème fraiche, scallions and cilantro leaves and serve.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit