You've heard of fish tacos? Meet their cheesy, fire-kissed cousin: grilled fish nachos. (There's one family reunion we'd love to attend!)
What You Need
Original recipe yields 6 servings
1 tilapia fillet (8 oz.)
1/2 cup BULL'S-EYE Original Barbecue Sauce, divided
6 oz. tortilla chips
1/2 cup black beans, rinsed
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh cilantro
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Let's Make It
Heat greased grill to medium heat.
Brush fish with 2 Tbsp. barbecue sauce. Place fish on grill grate; cover with lid. Grill 3 to 4 min. on each side or until fish flakes easily with fork. Cut fish into bite-size pieces.
Spread tortilla chips onto large platter. Top with fish, beans and cheese. Drizzle with remaining barbecue sauce; top with spoonfuls of sour cream. Sprinkle with cilantro.
How to Prevent Fish From Sticking to Grill
To prevent fish from sticking to the grill, spray the cold grill grates with cooking spray or brush lightly with vegetable oil. To avoid flare-ups, don't use cooking spray or use oil directly over flames.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.