Crispy Chipotle & Lime Tacos
Nothing makes me happier than seeing better food options become mainstream & Boundless have done just that. I took their activated chips & made this insanely delicious, crispy, light, flavourful baked fish tacos.
The proof is in the eating, that crunch has nothing to do with frying, it's all in the chip crumb.
Key Facts
- Vegan version available
- High in protein
- Easy recipe
- No fry recipe
Ingredients
- 200g firm white fish (cod loin, haddock, pollock without skin)
- VEGAN VERSION - 200g firm tofu & swap egg for 1/3 cup nut milk mixed with the juice of 1/2 a lime & let it sit for 10 minutes
- 2-3 teaspoons arrowroot/tapioca or regular flour
- Pinch of salt
- Plenty of black pepper
- 1 beaten egg
- 1/2 pack chipotle & lime activate chips
- FOR THE SLAW
- 1/4 white or red cabbage
- 4 small red onions or shallots
- juice of 2 limes
- 100g coriander
- 150g plum tomatoes
- 100g sweetcorn
- 3 tablespoons tomatillo salsa (I get mine from Cool Chile Co.)
- TO SERVE - sour cream or yoghurt, chipotle paste, and corn tortillas
Preparation
01
Preheat your oven to 200°C, line a tray with a silicone mat.
02
Cut your fish into 2cm cubes, toss with the flour & seasoning, then dip in beaten egg before coating in crushed up chips. Transfer to your tray & bake for 18 minutes.
03
Meanwhile finely slice cabbage & onions. Add to a bowl with salt & lime juice & mix with your hands to make sure everything is coated, leave for 5 minutes. Then add the rest of the ingredients & toss everything together.
04
Toast your tortillas in a pan or on the flames of a gas hob if you have one, fill with slaw, top with crispy fish pieces & drizzle with the yoghurt/sour cream, chipotle & extra salsa.
Dive straight on in.
05
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
