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If you’re looking for a bold and unexpected twist on a classic snack, these tilapia fish nachos hit all the right notes. Crispy tortilla chips are loaded with blackened fish, sweet corn, melty cheese, and fresh toppings like red onion, tomatoes and jalapeños. A quick broil brings everything together with those perfect golden edges and ooey gooey cheese. Finished with red cabbage, fresh cilantro and just a drizzle of sour cream, this recipe works for game day, a casual dinner or any time you’re craving something different with a bit of crunch.
Tilapia fish nachos are piled high with blackened fish, cheese, fresh salsa, and toppings, and then broiled for a bold, flavor-packed sheet pan meal.
You might also enjoy chicken caprese, Mediterranean cod, shrimp and andouille, and sweet potato stacks.
Why You’ll Love It
Flavor explosion: Blackened fish, tangy salsa and melted cheese are a winning combo.
Fast to make: Prep and cooking take less than 30 minutes.
Perfect for sharing: Great for parties, game day or family-style dinners.
Customizable: Easily adjust toppings to suit your taste.
Tilapia Nachos Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Tilapia filets: Mild, flaky white fish that takes on bold seasoning beautifully.
Tortilla chips: Form the crunchy base for these loaded nachos.
Corn: Adds sweetness and texture to the mix.
Tomatoes: Bring freshness and juiciness to the salsa.
Red onion: Sharp and crisp for added bite.
Jalapeños: Slice thin for a spicy kick, or remove seeds for less heat.
Chihuahua cheese: Melts smoothly and holds everything together.
Cojita cheese: Crumbly and salty, added before and after broiling.
Sour cream: Creamy contrast to the heat and seasoning.
Red cabbage: Adds crunch and a pop of color.
Fresh herbs: Chopped cilantro brightens up every bite.
Lime: Juiced into the salsa for acidity and balance.
Spices: Paprika, garlic powder, onion powder, thyme, basil, oregano, black pepper, chili powder, and cayenne create the blackened seasoning blend.
How to Make Tilapia Baja Fish Nachos
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Season the fish: Mix blackened seasoning, coat both sides of tilapia and cook in a hot skillet.
Shred the fish: After cooking both sides, shred in the skillet and cook briefly to finish.
Make corn salsa: Combine corn, tomatoes, red onion and lime juice in a bowl.
Prep the jalapeños: Slice thinly and remove seeds if needed.
Layer the nachos: Spread chips on a sheet pan, then layer with cheese, salsa, fish, and jalapeños.
Broil: Cook under the broiler until the cheese is melted and bubbly.
Top and serve: Finish with cabbage, cilantro and a drizzle of sour cream.
Substitutions and Variations
Use a different fish: Cod, haddock and mahi mahi are other good choices for this seafood nachos recipe.
Make it dairy-free: Use plant-based cheeses and skip the sour cream.
Try another cheese: If you can’t find Cotija cheese you can substitute queso fresco, feta cheese or goat cheese crumbles. If you can’t find Chihuahua cheese, I’d recommend Muenster or medium (not sharp) cheddar.
Add more toppings: Try black beans, avocado, black olives, or pickled red onions.
Make it low-carb: Use low carb tortillas such as the Mama Lupe or Atkins brand. Cut them into triangles with a pizza wheel and then bake or fry until crisp! Omitting the corn would shave off a few more carbs. Just add in some extra tomatoes or add avocado slices on top.
Serving Suggestions
As an appetizer: Pair these tilapia nachos with shrimp ceviche and perhaps a watermelon jalapeno margarita too.
As a main dish: Enjoy a Mexican kale and street corn salad on the side, or maybe Mexican shredded beef tacos or enchilada soup.
How to Store Tilapia Fish Nachos
Store: The thing about nachos is they’re best served immediately because they become soggy as the toppings sit on the tortilla chips. You could prepare the toppings ahead and assemble the dish when you want to eat it, but I don’t really recommend storing leftovers, so only make what you need.
Freeze: Freezing nachos just makes them soggy, so I don’t recommend this.
Top Tips
Don’t overbake: Keep an eye under the broiler so the chips don’t burn.
Use fresh lime juice: Bottled won’t give the same zing.
Double-layer smartly: Spread toppings evenly between layers for balanced bites.
Easy Fish Nachos FAQs
Yes, just make sure it’s fully thawed and patted dry before seasoning and cooking.
Yes, but broiling gives better color and faster melting. Baking may take a little longer.
That depends on the jalapeños and seasoning. You can easily reduce the heat if needed.
You can prep the fish and salsa ahead, but assemble and broil just before serving for best results.
Sheet Pan Blackened Tilapia Baja Fish Nachos Recipe
Tilapia Fish Nachos
Ingredients
- 2 Pounds tilapia filets
- 16 Ounces tortilla chips
- 1/2 Cup corn
- 2 tomatoes , diced
- 1 red onion, diced
- 2 jalapenos, sliced
- 2 Cup Chihuahua cheese
- 1/2 Cup Cotija cheese
To Serve
- sour cream
- 1 Cup red cabbage, thinly sliced
- 1 Bunch cilantro, fresh, chopped
- 1 lime, cut into wedges
For the Blackened Seasoning
- 1 Teaspoon ground paprika
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1/2 Teaspoon thyme, dried
- 1/2 Teaspoon basil, dried
- 1/2 Teaspoon oregano, dried
- 1 Teaspoon black pepper, coarse ground
- 1/2 Teaspoon chili powder, or to taste
- 1/4 Teaspoon cayenne pepper
Instructions
- Preheat oven broiler on high.
- Add all blackened seasoning ingredients to a small bowl and stir to combine. Season both sides of tilapia filets generously with the seasoning.
- Heat a skillet with a tablespoons of olive oil over high heat. Add tilapia filets to the skillet and cook for 2 minutes per side. Shred fish in the pan and cook for 2 more minutes.
- Dice tomatoes and red onion and add to a mixing bowl with the corn. Juice the limes into the bowl, and add a pinch of salt and pepper to taste if desired. Stir to combine.
- Slice jalapenos thin. Remove the seeds for less heat.
- Arrange a layer of tortilla chips over a sheet pan. Sprinkle Chihuahua cheese, jalapenos, corn salsa, and fish over the tortillas. Continue to layer chips, cheese, jalapenos, corn salsa, and fish onto the sheet pan. Top with Cojita cheese.
- Place sheet pan under the broiler and cook for 7 minutes.
- Remove from heat. Top with red cabbage, cilantro, and cojita cheese. Drizzle with sour cream.
Notes
Use fresh lime juice: Bottled won’t give the same zing.
Double-layer smartly: Spread toppings evenly between layers for balanced bites.
Nutrition
Tilapia fish nachos are a fun and tasty way to shake up your dinner or snack routine. The blackened seasoning adds bold flavor to the fish, while the broiled chips and gooey cheese make each bite satisfying and crave-worthy. Topped with fresh salsa, jalapeños, red cabbage and a cooling drizzle of sour cream, these Baja nachos with fish really delivers on both texture and taste. Whether you serve your tilapia fish nachos for a party or casual dinner, they’re sure to impress.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Such a fun twist on nachos—perfect for game nights!
These blackened tilapia nachos were such a fun twist! Perfect for game night—loved the flavors!
Not a fan of tilapia but this dish has made me a convert. One of the best tacos I’ve had!
I don’t usually choose to cook with tilapia, but so glad I gave this recipe a chance. It was delicious!!
I love this recipe, it’s so easy and it was so fantastic! My kids loved it too! 🙂
I can’t wait to make these!