Rainbow Fish Taco Nachos

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tilapia, Fillet
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  Cajun seasoning blend(10g)
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  Tortilla Chips, Corn, Plain(170g)
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  Cheese, Monterey Jack, 2%(113g)
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  Avocado
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  JalapeñO Pepper
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  Mango(720g)
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  Bell Pepper
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  Yellow Onion
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  Cabbage, Green(240g)
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  Cilantro, Fresh(120g)
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  Lime

Instructions

1. 1Heat olive oil in a large skillet over medium-high heat. Add the tilapia fillets and cook 3–4 minutes per side until the fish flakes easily with a fork and is opaque throughout. Transfer to a plate and flake into bite-sized pieces with a fork.
2. 2While the fish cooks, dice the bell pepper, onion, and jalapeño into small pieces. Thinly slice the cabbage and chop the cilantro. Dice the mango into bite-sized pieces.
3. 3Toss the mango, bell pepper, onion, cabbage, jalapeño, and cilantro together in a large bowl until combined. Squeeze juice from the lime over the mixture and stir gently.
4. 4Preheat your broiler to high.
5. 5Spread the tortilla chips evenly on a large baking sheet in a single layer. Sprinkle the Monterey Jack cheese evenly over the chips.
6. 6Place the baking sheet under the broiler 4–6 inches from the heat source and broil 1–2 minutes until the cheese is melted and bubbly. Watch constantly to prevent burning.
7. 7Remove from the broiler and top the cheese-covered chips evenly with the mango slaw and flaked tilapia. Slice the avocado and arrange on top.
8. 8Divide evenly into 8 serving portions and serve warm immediately.