Crispy Fish Tacos
Recipes

Crispy Fish Tacos

by Brian Gibb
Prep Time: 20
Total Time: 35

Yield: 2 Servings

Taco night just grew up. Swap the soggy batter or bland grilled fish for a crust that actually slaps. Vaca Chips, crushed and coating wild-caught fish like they were made for it. Light, zesty, crunchy-as-hell. These tacos bring it.

Directions

Preheat oven to 425°F or  pan-fry.

Season fish with garlic, paprika, salt, and pepper.

Dip fish into beaten egg, then press into crushed Lime Vaca Chips. Get that crust tight.

Bake or pan-fry until golden and flaky (about 10–12 mins in oven, 3-4 mins per side in pan).

Warm tortillas and stack with slaw, chip-crusted fish, cilantro, radish, and whatever sauce you love.

Serve with lime wedges and don’t talk- just eat.

Ingredients

  • 1 lb wild-caught white fish (cod, halibut, mahi mahi)
  • 1 egg, beaten
  • 1–1.5 cups crushed Vaca Chips (medium grind)
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • Sea salt + black pepper
  • Tortillas (corn)
  • Shredded cabbage or slaw mix
  • Cilantro
  • Sliced radishes (optional but rad)
  • Lime wedges
  • Hot sauce or chipotle crema
Vaca Chips Original

Vaca Chips Original

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Crispy Jalapeno Poppers
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Chip-Crusted Pickle Poppers

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