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Loaded Nachos - Mahi Recipe

Name: Shaka's Beach Bar & Grills LOADED NACHOS - Mahi Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 12 cups large sturdy tortilla chips; 2 cups shredded cheddar cheese; 1 cups shredded Monterey Jack cheese; 0.5 cups crumbled queso fresco or cotija; 1 lb mahi mahi fillets, skinless; 1 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp garlic powder; 0.75 tsp kosher salt; 0.25 tsp freshly ground black pepper; 1 tbs fresh lime juice; 1 cup canned black beans, rinsed and drained; 0.75 cup frozen corn, thawed; 0.5 cup red bell pepper, finely diced; 0.25 cup red onion, finely diced; 0.25 cup fresh cilantro, chopped; 1 ea jalapeño, seeded and minced; 1 tbs fresh lime juice; 1 tsp olive oil; 0.5 tsp salt; 1 ea ripe avocado, diced or sliced; 1 cup cherry tomatoes, halved; 2 tbsp green onions, thinly sliced; 0.5 cup sour cream or Mexican crema; 2 tbsp pickled jalapeños (optional); 1 tsp hot sauce (optional); 4 ea lime wedges, for serving

Inspired by Shaka's Beach Bar & Grill

Time35m

Serves3

Make Loaded Nachos - Mahi Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tortilla chips & cheese

12 cups large sturdy tortilla chips

2 cups shredded cheddar cheese

1 cups shredded Monterey Jack cheese

1/2 cups crumbled queso fresco or cotija

Seasoned mahi mahi

1 lb mahi mahi fillets, skinless

1 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs Fresh lime juice

Black bean & corn salsa

1 cup canned black beans, rinsed and drained

3/4 cup frozen corn, thawed

1/2 cup red bell pepper, finely diced

1/4 cup red onion, finely diced

1/4 cup Fresh cilantro, chopped

1 ea jalapeño, seeded and minced

1 tbs Fresh lime juice

1 tsp olive oil

1/2 tsp Celtic sea salt

Fresh toppings & sauces

1 ea ripe avocado, diced or sliced

1 cup Cherry tomatoes, halved

2 tbsp green onions, thinly sliced

1/2 cup sour cream or Mexican crema

2 tbsp pickled jalapeños (optional)

1 tsp hot sauce (optional)

4 ea lime wedges, for serving

Method

Tortilla chips & cheese

Prepare chip base

Preheat oven to 425°F (220°C). On a large rimmed baking sheet or ovenproof platter, spread 12 cups of tortilla chips in an even single layer, allowing some overlap but avoiding a single dense mound so cheese melts evenly.

Sprinkle shredded cheddar and Monterey Jack evenly over the chips, reserving the queso fresco/cotija to crumble on top after baking. Set the sheet aside while you prepare the mahi and salsa.

Seasoned mahi mahi

Season fish

Pat 1 lb mahi mahi dry with paper towels. In a small bowl whisk 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Brush or rub the mixture over both sides of the fillets. Let sit 5 minutes.

Cook fish

Heat a nonstick or cast-iron skillet over medium-high heat. Add a teaspoon of oil if pan looks dry. Sear mahi mahi 2–3 minutes per side until browned and cooked through (internal temp ~145°F / 63°C). Remove to a cutting board and squeeze 1 tbsp fresh lime juice over the top. Let rest 2 minutes, then flake into bite-sized pieces.

Black bean & corn salsa

Combine 1 cup rinsed black beans, 3/4 cup thawed corn, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1/4 cup chopped cilantro, and 1 minced seeded jalapeño in a medium bowl. Add 1 tbsp lime juice, 1 tsp olive oil and 1/2 tsp salt. Stir to combine and taste; adjust seasoning. Set aside to let flavors meld while fish cooks.

Assemble & bake

With chips and shredded cheese arranged on the baking sheet, distribute flaked mahi mahi evenly over the cheese-covered chips. Spoon the black bean & corn salsa across the nachos in dollops so each portion gets some. Return the baking sheet to the preheated 425°F (220°C) oven and bake 6–8 minutes, or until cheese is fully melted and toppings are heated through.

Finish & serve

Remove nachos from oven. Immediately sprinkle the crumbled queso fresco/cotija over the top. Scatter halved cherry tomatoes, diced avocado, and sliced green onions across the nachos. Add pickled jalapeños if using and drizzle sour cream or dollop crema across, or pass on the side. Offer lime wedges and hot sauce at the table.

Serve hot, lifting portions with a large spatula so chips and toppings stay together. Leftovers: store components separately (chips will lose crispness) for best results.