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Summertime Seafood Nachos with Grilled Corn + Avocado Cream

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  • 2 pounds of uncooked, fresh seafood of choice (I used Trader Joe’s seafood medley)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1/2 cup dry white wine
  • 1 big bag of tortilla chips
  • 8 ounces fontina cheese, freshly grated
  • 6 green onions, sliced
  • 4 ears grilled corn corn cut from the cob
  • 1 mango, chopped
  • 1/2 pint grape tomatoes, tomatoes cut in half
  • 1/2 cup freshly torn cilantro

avocado cream

  • 2/3 cup sour cream
  • 1 avocado, chopped
  • 1/3 cup freshly torn cilantro
  • 1/2 lime juiced
  • 1/4 teaspoon salt
  • pinch of pepper


  • Preheat oven to 325 degrees F.
  • Heat a large skillet over medium-high heat. Once hot, add butter and olive oil, then add in assorted seafood sprinkled with salt. Cook, stirring occasionally, for 2-3 minutes, until pink and opaque. Add in white wine and stir constantly until alcohol cooks off, about 1-2 minutes.
  • Place a thin layer or tortilla chips on a baking sheet. Sprinkle with cheese, corn, seafood, onions, tomatoes and mango. Layer more chips on and continue with cheese and the same ingredients, doing as many layers as desired. One finished, place in the oven for a few minutes, just until cheese is melted and chips are warm. Remove from oven and cover in avocado cream and cilantro.
  • To make avocado cream: Add cilantro and avocado to a food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in limes juice, salt and pepper, taste, and season more if desired.

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