Summer evenings call for something snackable, shareable, and just the right amount of indulgent. Enter: tinned fish nachos. Using high-quality conservas and a few fresh toppings, you can build a crowd-pleasing plate in under 15 minutes. No oven, no stress — just bold flavor and laid-back vibes.
Prep Time: 15 minutes
Difficulty: Very easy
Serves: 2–4 (or scale up for a group)
What You’ll Need
Base
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A large handful of thick, sturdy tortilla chips
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Optional: Sheet tray or large platter for building
Tinned Fish Options
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Spiced sardines (like Nuri Spiced Sardines in Tomato Sauce)
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Pâtés (for spreading on chips or dolloping on top)
Toppings
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Thinly sliced red onion
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Quick-pickled jalapeños or raw if you like heat
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Cherry tomatoes, quartered
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Cilantro or parsley
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Crumbled feta or queso fresco
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Lime wedges for serving
How to Build It
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Lay out your chips in a single layer (or slight overlap) on a tray or plate.
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Drain your chosen tinned fish slightly — you want a bit of oil or sauce for flavor, but not so much that the chips go soggy.
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Flake or chunk the fish over the chips.
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Add your toppings: red onion, tomatoes, jalapeños, herbs, and cheese.
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Finish with a squeeze of lime just before serving.
Why It Works
The richness of tinned fish — especially sardines or mackerel in spiced sauce — plays perfectly against the crunch of the chips. Bright toppings like tomato, lime, and herbs add contrast, while creamy cheese ties it all together. No oven needed, and no one will guess it started with a tin.
Hosting Tip
Set out a few tins with chips and toppings buffet-style so guests can build their own combos — it’s like nacho night meets tapas.
Let us know how you serve yours—and don’t forget to tag @get.lata so we can see your creation!
