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Southwestern Salmon Nachos

Southwestern Salmon Nachos take traditional nachos to a new level mixing salsa and salmon together and topping that with black beans, corn, shredded cheese, tomatoes, red onion, cilantro, green onion, jalapeños, red chiles and a drizzle of sour cream.

Total Time

30 minutes

Servings

6 servings

Ingredients

Nachos

  • 1 (5 oz) can Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
  • 3 Tablespoons salsa of your choice
  • 1 teaspoon chili powder
  • 1 teaspoon lime juice
  • 1/4 teaspoon cayenne pepper (optional for spice)
  • 12 ounces tortilla chips
  • 15 oz. can of black beans, drained and rinsed
  • 3/4 cup sweet corn, drained and rinsed (or feel free to use fresh summer corn on the cob)
  • 1 1/4 cup shredded sharp cheddar cheese (or any combination of cheese you like)

Garnishes

  • Fresh tomato, diced
  • Red onion, chopped
  • Sour cream
  • Fresh cilantro, chopped
  • Green onions, green parts chopped
  • 1 jalapeno, sliced (optional)
  • 1 red chili, sliced (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. In a bowl combine the salmon with the salsa, chili powder, lime juice, and cayenne pepper and stir well. Set aside.
  3. Spray a baking sheet pan with nonstick spray and spread an even layer of chips on the pan. Use a spoon and spread the salmon over the chips. Next spread the black beans and corn over the salmon. Sprinkle the cheese over the nachos.
  4. Baked for 6-8 minutes, or until the cheese is bubbling.
  5. Remove the nachos from the oven.
  6. Garnish with fresh tomato, red onion, sour cream, cilantro, green onion, jalapeño and red chili.

In this Recipe:

Alaskan Pink Salmon

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