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Nacho Crusted Fish Tacos

Nacho Crusted Fish Tacos


The nacho chips give the fish a crunchy texture that is unmatched!

  • Serves: 4 |
    4 servings
  • Yields: 4 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 10 mins
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1 red onion, sliced
4 radishes, sliced
¼ C (60 ml) red wine vinegar
1 tsp (5 ml) salt
1 Tbsp (15 ml) sugar
4 x 100 g pieces of hake
salt and black pepper
100 g flour
1 egg, beaten
1 packet of Santa Anna Organic Corn Chips, blitzed in a blender
oil for frying
4 Santa Anna Corn Tortillas
¼ cabbage, sliced very finely
1 avocado, quartered
4/5 C (200 ml) sour cream
handful fresh coriander, chopped
lime wedges, for garnish

To Make The Fish

Mix the vinegar, salt and sugar together, add the onions and set aside to marinate while the remaining ingredients are prepared.

Season the hake and then dip into the flour, then the egg and then the nacho crumbs and set aside.

Preheat the oil to 180 °C.

Fry the fish for 1-2 minutes until browned and cooked.

To Make The Tortilla

Heat the tortillas on a preheated griddle pan and then top with cabbage, crumbed fish, avocado, pickled onion and sour cream. Garnish with fresh coriander and a squeeze of lime and serve.