Summertime Seafood Nachos with Grilled Corn + Avocado Cream
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Summertime Seafood Nachos with Grilled Corn + Avocado Cream
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 2 pounds of uncooked, fresh seafood of choice (I used Trader Joe’s seafood medley)
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1/4 teaspoon salt
- 1/2 cup white wine dry
- 1 tortilla chips big bag
- 8 ounces fontina cheese freshly grated
- 6 green onion sliced
- 4 corn corn cut from the cob, ears, grilled
- 1 Mango chopped
- 1/2 pint grape tomato tomatoes cut in half
- 1/2 cup cilantro freshly torn
avocado cream
- 2/3 cup sour cream
- 1 avocado chopped
- 1/3 cup cilantro freshly torn
- 1/2 lime juiced
- 1/4 teaspoon salt
- pinch black pepper
Instructions
- Preheat oven to 325 degrees F.
- Heat a large skillet over medium-high heat. Once hot, add butter and olive oil, then add in assorted seafood sprinkled with salt. Cook, stirring occasionally, for 2-3 minutes, until pink and opaque. Add in white wine and stir constantly until alcohol cooks off, about 1-2 minutes.
- Place a thin layer or tortilla chips on a baking sheet. Sprinkle with cheese, corn, seafood, onions, tomatoes and mango. Layer more chips on and continue with cheese and the same ingredients, doing as many layers as desired. One finished, place in the oven for a few minutes, just until cheese is melted and chips are warm. Remove from oven and cover in avocado cream and cilantro.
- To make avocado cream: Add cilantro and avocado to a food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in limes juice, salt and pepper, taste, and season more if desired.
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