Tilapia Nachos

Here's something I just made for J-dan and Beth. So delicious.



Tilapia Nachos
Serving size: 4-5

4 - tilapia fillets
3Tb - Tbs extra virgin olive oil
4Tb- Tbs lemon juice
3 - garlic cloves
2 cups - homemade salsa (1 - 16 oz. can black beans, 1 tomato, 1, green pepper, 1/2 videlia onion; all chopped)
salt - to taste
pepper - to taste
4Tbs - flour
1 - 14 oz. bag lime salt-infused tortilla chips
1 - 8 oz. bag monteray pepper jack cheese

Begin by finely chopping the garlic cloves and sauteeing them in the olive oil. Once softened, add the lemon juice and simmer. Add 1 cup of the salsa and cook the veggies.

Coat the fillets, both front and back, with the flour and season with salt and pepper to taste. Throw the fillets in the olive oil and lemon juice sauce, let thicken.

Remove fillets onto plate, then pour the salsa and sauce onto the fillets. Break up fillet meat with fork. Serve hot.

Serve fish on lime salt-infused tortilla chips. Top with cheese. Use remaining cup of salsa for extra topping. Guacamole is also a great additional topping.