By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
793 cal · 490 min
Stubb's Green Chile Fish Nachos
Recipe GLPR68253106d1dc50
Crispy tortilla chips topped with tender marinated tilapia, melted Monterey Jack cheese, black beans, and fresh garnishes including avocado, radishes, tomatoes, and a creamy green chile sour cream sauce.
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Ingredients
¾ pound tilapia fillets (or other mild white fish)
¼ cup Stubb's Green Chile Marinade, divided
Tortilla chips
2 cups shredded Monterey Jack cheese
1 can black beans, drained and rinsed
½ cup sour cream
Diced avocado
Sliced radishes
Diced tomatoes
Fresh cilantro, chopped
Canola oil spray
Directions
Place tilapia fillets in a large resealable plastic bag. Pour ⅛ cup of the green chile marinade over the fish, seal the bag, and refrigerate for 4 to 8 hours to infuse with flavor.
When ready to cook, preheat your oven to 400°F.
Remove the tilapia from the refrigerator and drain off excess marinade. Heat a large skillet over medium heat and lightly coat with canola oil spray.
Place the fish fillets in the hot skillet and cook for approximately 3 minutes on each side until the fish is opaque and flakes easily with a fork (internal temperature should reach 145°F).
Remove the cooked tilapia from the skillet and set aside to cool slightly. Once cooled, break the fish into bite-sized pieces.
Spread tortilla chips evenly across a large sheet pan. Distribute the cooked tilapia pieces uniformly over the chips, then top with black beans and shredded Monterey Jack cheese.
Place the nachos in the preheated 400°F oven and bake for 7 to 10 minutes, until the cheese is completely melted and bubbly.
While the nachos are baking, whisk together the sour cream with the remaining ⅛ cup green chile marinade in a small bowl to create a creamy sauce.
Remove the nachos from the oven and garnish generously with avocado, radishes, tomatoes, and cilantro. Drizzle with the green chile sour cream sauce.
Serve immediately while the cheese is still warm and the toppings are fresh.
Comments
The 490-minute stated time is wildly misleading—that's over eight hours, almost certainly because it includes inactive marinating time that shouldn't be counted as prep for a weeknight meal. Actual hands-on time is maybe 30 minutes, which makes this workable. Ingredient availability is solid across Harris Teeter, Food Lion, or Walmart for everything except Stubb's green chile marinade specifically, which may require a stop at Harris Teeter's specialty aisle or a trip to ALDI if they're out; this is the real friction point. At roughly $4–5 per serving when accounting for tilapia ($8–10/lb), cheese, and fresh toppings, it's mid-range for a fish dish. The bigger caveat is that nachos are a same-night, eat-them-warm dish—they don't reheat well—so this works best for a planned dinner rather than flexible leftovers. If you're buying Stubb's marinade and tilapia isn't on sale, budget accordingly; if the marinade isn't in stock, you're making a second errand.
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