When you have no clue what to make for dinner, these nachos save the day. They’re also great to serve as an easy appetizer to share with friends. Make the salsa ahead of time—the flavors get even better as the salsa hangs out in the fridge.
- Serves 2 (main dish) to 4 (appetizer) (2½ cups salsa)
- Active time: 20 minutes
- Total time: 30 minutes
Ingredients
For the Mango-Blueberry Salsa:
- 1 mango, diced (1 cup)
- 1 cup fresh blueberries
- 1 jalapeño, minced
- 1 small red bell pepper, finely chopped
- ¼ cup finely chopped red onion
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- 1 Tbsp. vegetable oil
- Salt and freshly ground pepper
For the nachos:
- 2 MOINK salmon fillets
- 1 Tbsp. vegetable oil
- 1 tsp. chili powder
- 1 tsp. ground cumin
- Salt and freshly ground pepper
- ½ (11-oz.) bag tortilla chips
- ¼ cup sour cream
- ½ tsp. lime zest
- 1 tsp. fresh lime juice
- 2 avocados, diced
- Fresh cilantro for garnish
Cooking instructions
- Make the salsa: Stir together the mango, blueberries, jalapeño, bell pepper, onion, cilantro, lime juice, and oil in a medium bowl. Season with salt and pepper to taste. Set aside or refrigerate until ready to serve.
- Heat a large nonstick skillet over medium-high heat. Rub the salmon with oil and sprinkle with chili powder, ground cumin, salt, and pepper. Cook the salmon 3 minutes on each side or until fish flakes with a fork. Remove the salmon from the skillet and let rest 5 minutes before removing the skin and flaking into large pieces.
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