Saldanha Nachos
30 MINUTES
SERVES 4

Ingredients

 

  • 1 x 400g can Saldanha Middlecut OR Pilchards
  • 1 large tomato, chopped
  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 packet nachos
  • 400g packet sweet & sour sauce
  • 1 – 2 avocados
  • 125ml sour cream
  • ½ cup cheese, grated
  • 2 tbsp lemon juice
  • Salt and black pepper to taste
  • 30ml oil

Optional: If using hot chilli pilchards, use only 200g sweet & sour sauce

 

Method

  1. Heat the oil.
  2. Fry onion, tomato and peppers.
  3. Add sweet & sour sauce to the pan and warm through.
  4. Add drained and flaked middlecut or pilchards and salt and pepper to taste.
  5. Divide packet of nachos in two.
  6. Place half in a well-greased ovenproof casserole dish.
  7. Spoon middlecut or pilchards mixture onto chips.
  8. Continue alternating with chips and fish mixture and top with cheese.
  9. Place under the grill for 10 – 15 minutes.
  10. To make the guaçamole, mash avocado in a bowl and mix with lemon juice and salt and pepper to taste.
  11. Remove nachos from oven and top with guaçamole and sour cream.
  12. Serve immediately.

 

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