Sea Salt and Vinegar Crusted Fish Tacos
The only thing fishy here is that we haven't been crusting our fish tacos with chips before this recipe!
Recipe by Rachel DiNunzio | @bakeswithrach_
Corn tortillas
Firm white fish (cod, flounder, etc)
1 cup Sea Salt and Vinegar Olive Oil Potato Chips, crushed
¼ cup Original Mayo
¼ cup Sour cream
2 limes
Pickled red onion
Cilantro, for serving
Mango salsa
1 mango, diced
¼ small red onion, diced
½ tsp garlic powder
Small handful cilantro, chopped
Juice of 1 lime
½ tbsp Graza Drizzle
Salt and pepper to taste
Instructions
Active Time: 30 Minutes
Full Time: 40 Minutes
Mango Salsa: Combine everything in a small bowl and stir. Let sit for 10 - 20 minutes before using.
Preheat the oven or air fryer to 400F.
Cut your fish into 1” by 3” pieces and pat dry. Place the crushed chips in a shallow bowl. Brush the fish lightly with mayo, and then press each piece into the crushed chip mixture, pressing down to adhere.
Add your fish to the basket of your air fryer or a foil lined baking sheet. Bake for 8 - 12 minutes, until the exterior is golden brown and the inside is flaky and opaque.
Heat your tortillas either directly over your stovetop flame, or in a large cast iron until they are just starting to char.
In a small bowl, combine the sour cream and the juice of 1 lime. Mix until well combined.
To build your tacos, start with a warm tortilla and add a few pieces of fish, some pickled red onion, mango salsa, your lime crema, and finish with a big pile of cilantro.
