The Fork & Fin® Nashville Hots Nachos

The Fork & Fin® Nashville Hots Nachos

30 minutes 4 servings


  • 2 each Juice of limes, divided

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon sugar

  • 1/2 each large red onion, thinly sliced

  • 1 each large avocado

  • 1/4 cup sour cream

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup baked beans or black beans

  • 11 ounce bag of tortilla chips

  • 8-12 pieces The Fork & Fin® Food Truck Breaded Appetizers Nashville Hot

  • 1 cup shredded Monterey Jack

  • 1 cup shredded sharp Cheddar

  • Pickled jalapenos

  • Chopped cilantro

  • Tajin or mild chile powder


  1. Prepare fish according to package directions.

  2. Combine the juice of one lime, ½ teaspoon salt and the sugar in a small saucepan and bring to a simmer. Throw in the red onion, mix and remove from the heat. Let cool.

  3. Preheat oven to 400°F. Combine the avocado, sour cream, ¼ teaspoon salt and pepper and the remaining lime juice in a small food processor and process until smooth (alternately, mash in a bowl together until smooth.) Add 1-2 tablespoons water if very thick.

  4. Spread the chips over a sheet pan with sides. Cover with the Nashville hots, beans and cheese and bake until cheese is melty and bubbling, about 5-8 minutes.

  5. Sprinkle the jalapenos, pickled onions and cilantro over the nachos. sprinkle with Tajin and serve with the avocado crema.

The Fork & Fin Food Truck™ Breaded Appetizers Nashville Hot

Trident Seafoods

The Fork & Fin Food Truck™ Breaded Appetizers Nashville Hot

10 oz

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