Avocado Fish Nachos

Little cups of fish, avocado and cheese - the perfect bite!

Crab and avocado have been a pair for some time now, and are a popular combo in the culinary world. So, some years ago we created these nachos for entertaining to contrast the wonderful crunch of corn tortilla with the subtle, silky flavors of avocado and crab. The jack cheese and mayo we added served to meld the filling together and the addition of the lime and green onion act like confetti to lend a sparkle of brighter flavors to the bite. Now it is fish tacos here and fish tacos there, so we were creating these a bit ahead of our time. Super easy appetizer for a party or snack. Nothing crabby about them!

Avocado fish nachos

1 package tortilla chips (cups or flat chips)

6 ounce package imitation crab (pollock)

3 green onions chopped, white and tops

1 ripe avocado, peeled and diced

1 cup shredded Monterey or Colby Jack cheese

1/3 cup mayonnaise

-Preheat oven to 375 degrees. Lay 24 whole tortilla chips on a baking sheet.

-Combine other ingredients in a medium bowl. Place a spoonful of fish mixture in the center of each chip. Bake for 8 - 10 minutes until cheese is melted. Serve immediately.

Quick and Easy - and everyone loves them!

PERSNICKETY NOTES:
**You can use crab lump meat instead of the imitation crab but they look nicer with the orange of the imitation crab.

**A few black sliced olives can be added if desired for another contrast of colors but too many added to the filling, mask the subtle flavors of the fish and avocado.