Prep time: 20 min
Cooking time: 25 min
No matter how old you are, nuggets and nachos are always a winning combo!
Fish Nuggets 600 g
For the pea guacamole:
1½ C (250g) frozen peas
1 large avocado
1 Tbsp (15ml) lime juice
5 mint leaves
salt and pepper
30 (600g) Sea Harvest Fish Nuggets
100g corn tortilla chips
½ C (100g) cheddar cheese, grated
1 C (150g) sugar snap peas
8 lime wedges
- To prepare the pea guacamole, bring a saucepan of salted water to the boil over medium heat. Add the peas and cook lightly until tender, 2-3 minutes. Strain and refresh the peas in cold water. Add the peas and the remaining ingredients for the pea guacamole to a food processor and blend until chunky. Season to taste. Cover and refrigerate until needed.
- To serve, preheat the oven to 200 °C. Arrange the Sea Harvest Fish Nuggets on a baking tray and bake until golden and crisp, 12 minutes.
- Line a baking tray with baking paper. Arrange the nachos in an even layer and sprinkle the cheese on top. Bake until melted, 2-3 minutes. Season lightly.
- Serve the cheesy nachos and crisp Sea Harvest Fish Nuggets with the pea guacamole for dipping. Serve with sugar snap peas and lime wedges on the side.