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BULL'S-EYE Grilled Fish Nachos
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BULL'S-EYE Grilled Fish Nachos

25 Minutes
25 Min Prep
25 Min Cook
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
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6 servings
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
1
Heat greased grill to medium heat.
2
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.
3
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.
Kitchen Tips
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.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 450mg
20%
Total Carbohydrates 33g
12%
Dietary Fibers 3g
11%
Sugars 9g
18%
Protein 13g
26%
Vitamin A
4%
Vitamin C
0%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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