Persnickety: Avocado Fish Nachos

Friday, July 31, 2020

Avocado Fish Nachos

Crab and avocado have been a pair for sometime now, and are a popular combo in the world of food. 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 chip

6 ounce package imitation crab (pollock)

3 green onions chopped, white and tops

1 ripe avocado, peeled and diced

1 cup shredded Montery or Colby Jack chees

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.

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.

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Foreign Cuisine in Plain English

SPAETLZE - Soft noodles of Swabish origin, the name translates as "little sparrow"-isn't that precious! For years I prepared spaetzle by pulling off a minuscule amount of batter, half a teaspoon at a time and plunging each into boiling, salted water - time consuming with a soggy result. Last year while eating spatezle in Germany I determined there must be a better way, particularly since I wasn't willing to dismiss this culinary treasure to the back of my recipe box! An inexpensive, effective kitchen tool has since revolutionzed spaetzle making for me. In fact the simple tool is so miraculous, I bought one for each of my daughters. The dumplings come out uniformly sized and processed in one swipe of the hand! If you decide you love spaetlze, which complements most German entrees deliciously, it is a worthy investment!

TABIL - the essential Tunisian spice! Tabil is a spice blend used in many Tunisian dishes, including cous cous, tajins, salads and soups. Tabil is available at some Middle Eastern Grocery stores. You may create your own by finely grinding 3 tab. coriander seeds, 1 1/2 tab. cumin seeds, 1 tab. caraway seeds and 1/2 tab. crushed red pepper flakes. May be kept several months in the freezer or stored in an airtight container at room temperature.

HARISSA - Tunisians like it spicy!! The addition of harissa, the national condiment of ground hot red peppers, should be carefully considered and used in moderation until the palettes of your feasters let you know otherwise. The mountain of dried red peppers in the Nabul open-air market and the unheeded tears streaming down the faces of exuberant gourmands slathering harissaon their baguettes, convinced me that here was an appetite of a hotter temperament than mine!