Directions

1. 1

   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.

2. 2

   When ready to cook, preheat your oven to 400°F.

3. 3

   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.

4. 4

   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).

5. 5

   Remove the cooked tilapia from the skillet and set aside to cool slightly. Once cooled, break the fish into bite-sized pieces.

6. 6

   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.

7. 7

   Place the nachos in the preheated 400°F oven and bake for 7 to 10 minutes, until the cheese is completely melted and bubbly.

8. 8

   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.

9. 9

   Remove the nachos from the oven and garnish generously with avocado, radishes, tomatoes, and cilantro. Drizzle with the green chile sour cream sauce.

10. 10

    Serve immediately while the cheese is still warm and the toppings are fresh.