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Sheet Pan Blackened Tilapia Baja Fish Nachos

5 from 5 votes
Course: Appetizer, Meals
Cuisine: American, Mexican
Keyword: sheet pan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 9
Calories: 498kcal
Author: Bella Bucchiotti
What do you think about sheet pan blackened tilapia Baja fish nachos for dinner tonight? There are so many reasons these baked loaded nachos are great. This is a seafood nachos recipe, and then it’s ideal for game day. Use whichever topping ideas you want.
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  • 2 Pounds tilapia filets
  • 16 Ounces Tortilla chips 
  • 1/2 Cup corn
  • 2 Tomatoes  diced
  • 1 Red onion diced
  • 2 jalapenos sliced
  • 2 Cup cheese Chihuahua
  • 1/2 Cup cheese cojita

For Serving 

  • sour cream  
  • 1 Cup red cabbage thinly sliced
  • 1 Bunch cilantro fresh, chopped
  • 1 lime cut into wedges 

Blackened seasoning 

  • 1 Teaspoon 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
  • 1/2 Teaspoon chili powder
  • 1/4 Teaspoon cayenne pepper


  • 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 1 tbsp 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.


Calories: 498kcal | Carbohydrates: 40g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 467mg | Potassium: 604mg | Fiber: 4g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 18mg | Calcium: 343mg | Iron: 2mg
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The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.