Bayou Fish Nachos

With Radishes & Roasted Red Peppers

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Fish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 1⅗ oz. Radishes
  • 6 oz. Roasted Red Peppers
  • 2 Cilantro Sprigs
  • 1 Shallot
  • 15½ oz. Canned Black Beans
  • 6 6" Corn Tortillas
  • Info
    12 oz. Tilapia Fillets
  • Info
    2 oz. Sour Cream
  • 2 Tbsp. Old Bay Seasoning
  • 4½ oz. Corn Kernels
  • Info
    2 oz. Cheddar-Jack Cheese, Shredded

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    641
  • Carbohydrates
    75g
  • Fat
    16g
  • Protein
    53g
  • Sodium
    2574mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 2 Medium Pans

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Slice radishes then cut into half-moons. Dice roasted red pepper. Stem and roughly chop cilantro. Peel and dice shallot. Drain and rinse black beans. Quarter corn tortillas. Rinse and pat dry tilapia.

  2. 2

    Make Chips

    Place quartered corn tortillas in a mixing bowl and toss with 2 tsp. of olive oil and a pinch of salt and pepper. Place on prepared baking sheet, and place in oven. Cook for about 10 minutes, turning half way through. Remove from oven and allow to cool.

  3. 3

    Make the Crema

    In a mixing bowl, combine, sour cream, 1 Tbsp. of Old Bay, and half the cilantro. Cover, and place in refrigerator until ready to plate.

  4. 4

    Make the Vegetable Topping

    Heat 1 tsp. of olive oil in a medium pan over medium heat. Add frozen corn and cook for 2 minutes then add black beans, roasted red pepper, and season with a pinch of salt and pepper. Cook for another five minutes, and set aside warm for plating.

  5. 5

    Cook the Tilapia

    Season both sides of tilapia with remaining Old Bay. Heat 2 tsp. of Olive Oil in a medium pan over medium heat. Add the tilapia and cook for about 2 minutes per side.

  6. 6

    Plate the Dish

    Arrange tortillas chips on a plate, or in a shallow dish. Add a serving of the sautéed vegetables, and top off with shredded cheese. Shred the tilapia into bite sized pieces and place on top of cheese. Garnish with a dollop of crema, diced shallot, sliced radish and remaining cilantro.

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