These loaded sheet pan nachos are topped with all of your nacho faves and heart-healthy King Oscar Mackerel with Jalapeño Peppers.
This post is sponsored by King Oscar | Thank you for supporting the brands I trust.
We seafood lovers will go to great lengths to turn standard dishes into fish-friendly favorites. In our minds, whatever chicken and beef can do, fish can do too. And when you’re a King Oscar devotee, there are zero limits. Which is exactly why we’ve topped this glorious nacho platter with KO’s brand-new Mackerel with Jalapeño Peppers; it’s like they were meant for this.
When you pack mackerel and jalapeño peppers together, magic happens.
King Oscar’s mackerel is a fan favorite for a reason. The melt-in-your-mouth fillets are packed in pure olive oil and offer up big flavor. Last year, to join their already successful olive oil and Mediterranean variations, KO launched two new mackerel flavors: lemon and jalapeño. And we couldn’t be more grateful.
These new Royal Fillets of Mackerel with Jalapeño Peppers are arranged alongside slices of jalapeño peppers, giving the mackerel a perfect punch of heat. They’re well suited for any dish you’d normally throw jalapeños onto—like tacos or nachos—and they’re great when left simple, on a cracker. (Also see: straight out of the can. Because who are we kidding.)
King Oscar’s mackerel is healthy—for you and the planet.
KO’s mackerel is high quality, and it’s rich in protein and Omega-3 fatty acids making it a wonderful choice for a heart-healthy diet. The American Heart Association recommends eating fish—preferably oily fish like mackerel—at least twice a week. And King Oscar’s lip-smacking goods can make that really easy for you. (Hello; these nachos.) Additionally, their fish is sustainable. The mackerel is fished out of the Northeast Atlantic Ocean between Norway and the Faroe Islands without using destructive methods.
Why sheet pan nachos are the best nachos.
I love a good nacho platter. But most nacho platters are served in a tall mound on a plate and the ingredients (the cheese!) aren’t distributed throughout. So you get all of these awesome loaded chips on the top only to find sad and naked tortillas beneath them. Obviously, you don’t run into this issue when you use a sheet pan. (Restaurants, take note!) With a sheet pan, you can spread your tortillas out in a perfect layer and top them evenly. Imagine a nacho platter with melty cheese on every single chip. Genius, I know.
What kinds of nacho toppings go with mackerel?
King Oscar’s Mackerel with Jalapeño Peppers pair well with any of your favorite nacho toppings. We went all out with this particular platter. Here’s what we included:
- Mexican blend shredded cheese
- Green bell pepper
- Red onion
- Black olives
- Fresh parsley
- Fresh lime juice
Some other ingredients that would work well:
- Black beans
- Fresh jalapeño slices
For dipping, a nice fresh pico de gallo is always a welcome addition. And instead of sour cream, we like to use plain Greek yogurt. You could also drizzle some hot sauce over this platter after baking it if you like things super spicy! Treat this like you’d treat any ol’ nacho platter.
Where to buy King Oscar’s Mackerel with Jalapeño Peppers.
Since this flavor is hot off the press, your local grocer may not have stock yet—but don’t fret. You can purchase these on Amazon right here. Be sure to check out King Oscar’s Amazon shop while you’re at it!
Other mackerel recipes we love:
- Lemon Mackerel Caesar Wraps
- Mexican Rice Bowl with Mackerel
- Mediterranean Seafood-Stuffed Pasta Shells
Dig in and enjoy, seafoodies!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme
Loaded Sheet Pan Nachos + King Oscar Mackerel with Jalapeño Peppers
- 1 13 oz bag of your favorite tortilla chips
- 2 cups shredded cheese, preferably Mexican blend
- 2 cans King Oscar Mackerel with Jalapeño Peppers, drained
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 tomato, diced
- 1 cup sliced black olives
For garnish and serving.
- Chopped fresh parsley or cilantro
- Lime wedges
- Pico de gallo
- Sour cream or plain Greek yogurt
- Preheat the oven to 375º F and line a baking sheet with parchment paper. (Parchment is optional, but leaves you with much less clean up!)
- Distribute the tortilla chips over the baking sheet in an even layer.
- Sprinkle most, if not all, of the cheese evenly over the chips. (You can save some cheese to sprinkle on top of all the toppings at the end, if you wish.)
- Stir the diced bell pepper, red onion, and tomatoes together in a large bowl to mix them up nicely, then evenly distribute the combination over the chips; do the same with the sliced black olives.
- Dump all of the drained mackerel into a bowl along with the jalapeño peppers it was packed with. With a fork, mash the mackerel into large flakes. Sprinkle the large flakes of mackerel evenly over the dressed up chips.
- Place in the oven and bake for about 10-15 minutes, or until all of the cheese has melted.
- Garnish with chopped fresh parsley or cilantro.
- Serve hot/warm, along with pico de gallo, sour cream or plain Greek yogurt, and fresh lime wedges.