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Mexican Style Loaded Fish Stick Nacho

Mexican Style Loaded Fish Stick Nacho
Serves: 10
Prep time: 15 minutes
Cook time: 12-18 minutes
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Ingredients
Preparation
  • 40 ea Pollock Nacho Encrusted Sticks
  • 2 1/2 cup Shredded Cheddar
  • 3 ea Avocado, cleaned and diced small
  • 2 1/2 cup Tomato, Diced
  • 1/2 cup Scallions, chopped
  • Optional: Sour Cream, Salsa & halved limes served on the side.
  1. Prepare the Nacho Encrusted Fish Sticks according to their package instructions. COOKING INSTRUCTIONS FROM FROZEN: TO BAKE: Place frozen sticks on a lightly oiled baking pan. CONVECTION OVEN: Preheat oven to 400°F and bake for 12-14 minutes. CONVENTIONAL OVEN: Preheat oven to 425°F and bake for 16-18 minutes. NOTE: COOK TO AN INTERNAL TEMPERATURE OF 155°F MINIMUM.
  2. Place 4 fully cooked Nacho Fish Sticks on a plate and sprinkle with 1/4 cup shredded cheddar cheese first, to allow the cheese to melt slightly.
  3. Finish the plates by topping with approximately 1/4 cup of diced avocado and tomato respectively. Garnish with a small amount of minced scallions.
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