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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

    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

    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

    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

    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

    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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