Baked Chipsy Crusted Baja Fish Tacos Recipe
I like to use a good hearty potato or cassava/yuca chip for this recipe. The crunchier the chip starts off, the better it will bake up.
Ingredients
- Avocado or regular oil spray
- 2 lbs/900 g firm white fish, cod, grouper,
- talapia, orange roughy
- 3 eggs
- 1 cup crushed potato or cassava chips
- (see step 4)
- ¾ cup panko, breadcrumbs or matzo
- meal (GF if necessary)
- Mexican Fish Rub
- 2 tsp smoked or regular sweet paprika
- 2 tsp chili powder
- 1 tsp chipotle chili powder, optional
- 1½ tsp kosher salt or 1 tsp sea salt
- ½ tsp ground coriander
- 8-12 small corn or wheat tortillas
- Guacamole
- Salsa
- 2-3 cups shredded iceberg lettuce or
- cabbage
- 2 limes cut in wedges
Instructions
- 1
Preheat the oven to 450˚F. Line a large cookie sheet with foil and generously spray it with oil spray.
- 2
In a small bowl, mix together the ingredients for the Mexican Fish Rub.
- 3
In a separate shallow bowl or plate, beat the eggs and set them aside.
- 4
Place the chips in a zip top bag and smash them into crumbs about the size of peas. Make sure you have 1 cup of crushed chips, measure them and then put them back in the bag. Add more or take some away if necessary.
- 5
Add the panko, breadcrumbs or matzo meal to the bag. Add the Mexican Fish Rub. Shake to mix.
- 6
Cut fish into logs or cubes, small enough to fit into a soft taco, with 1 larger or two smaller pieces of fish in each taco.
- 7
Dip each piece of fish into the egg, shake off the excess, toss into the chip mixture and then lay the piece of fish on the prepared parchment-lined sheet. Repeat with all the fish.
- 8
Spray the tops of the fish with the oil spray.
- 9
Bake for 10-15 minutes, the fish should be golden brown.
- 10
Remove from the oven.
- 11
To Serve: Place 1-2 pieces of fish on each tortilla. Top with guacamole, salsa and shredded lettuce or cabbage, with limes on the side. Serves 4-6
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Baked Chipsy Crusted Baja Fish Tacos?
This Baked Chipsy Crusted Baja Fish Tacos recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 20 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this baked chipsy crusted baja fish tacos ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.