SuperOmega SuperBowl Fish Nachos

Ha!  I've turned nachos into a healthy meal.  So go ahead and splurge as you scream and rant at your TV set!

You've heard of fish toacos, right?  Well here come fish nachos.  They're packed with greens and veggies and lots of flavor.  Don't recoil at the Brussels sprouts (one of my favorite veggies, as anyone reading this blog knows).  They are cooked only very lightly, so are very sweet and not at all cabbagey.  If you are still squeamish, substitute kale for a good green crunch.  And with omega-3-rich flaxseed tortillas, who can't say these are really good eats, even if they still are SuperBowl fare?!
2 red peppers, diced
2 cups shredded Brussels sprouts (or other favorite greens, like kale)

1 lb tilapia fillets
1 tsp chili powder
1 tsp favorite cajun seasoning (or chili powder)
2 Tbsp olive oil
1 lime, quartered

1 bag Trader Joe’s flaxseed corn tortillas, or other favorite tortillas
1/2 lb monterrey Pepper Jack cheese, grated
4 green onions, sliced
1 ripe avocado
1 pint grape tomatoes, sliced lengthwise
2 Tbsp pickled jalapeño peppers
palmful cilantro leaves, chopped

Preheat oven to 450F. Sauté the red pepper and Brussels sprouts in a large skillet with a bit of olive oil, until the edges of the peppers begin to color, but the Brussels sprouts are still crisp-tender, about 6-8 minutes.

Meanwhile, dust the tilapia fillets evenly with the chili powder and cajun seasoning (if using). Sauté the fish fillets in a non-stick skillet in the oil, just long enough to brown them and cook them through, about 5-7 minutes, flipping once.

Cut the fish up into small bite-sized pieces and sprinkle with the juice of half the lime. Set fish aside.

Spread half the tortilla chips on a large rimmed baking sheet. Top with half the cheese, half the red pepper mix, and half the onions. Top with the remaining chips, fish, red pepper mix and cheese.

Bake nachos for about 10 minutes, watching carefully so that they do not over-brown, but that the cheese is melted through.

Meanwhile, peel, seed and dice the avocado and fold gently with the juice of the remaining lime.

Remove nachos from the oven and top with the remaining onions. Place the tomatoes, avocado and jalapeño in a line down the center of the dish. Scatter the cilantro about the nachos. Top with dollops of plain Greek yogurt or sour cream and serve with lime wedges.

Serves 6-8 as appetizer. Serves 4 as main course.