Plantain Crusted Fish Tacos



For the Fish:

  • 1 - 1.25lbs  wild caught Cod cut into strips (skinned and deboned)

  • 1 bag @barnana sea salt plantain chips

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 egg (for egg wash)



For the Spicy Avocado Sauce:

  • 1 medium/ large avocado

  • 1/4th cup of MCT or avocado oil

  • 1/4th cup of fresh lime juice

  • 1/4th cup filtered water

  • 1/3rd cup of cilantro

  • Jalapeño - amount depends on how spicy you want it, I normally do half a small jalapeño.

  • 1-2 cloves of garlic

  • 1/2 tsp of salt (or to taste)

** I have a separate post for this recipe but it’s super easy and versatile! Just put all your ingredients in a blender and blend!


For the Tortillas: I use coyotas or siete foods tortillas!


Topping: I’m using radish sprouts and fresh jalapeño here but anything of your favorite taco toppings will work!


First make sure your cod is skinned and deboned! Then cut into strips or nuggets and set aside.  In a blender or food processor, add in a bag of @Banana plantain chips and grind them up. You could also put the chips in a plastic bag and use a rolling pin. You want the chips to be ground pretty fine. You shouldn’t see any pieces of noticeable chips. Transfer the ground up chips to a shallow bowl with garlic powder and salt // pepper.  In a separate bowl whisk an egg and set aside. Coat the cod strips with the egg wash then dredge into the plantain mixture. Once fully coated place on sheet tray (for baked version) or air frier tray (for air fried version).


You have a few options with cooking the fish. You can bake at 425 degrees for 10-minutes and then broil for 2 minutes. You can air-fry them at 400 for 8 minutes. Or you can pan fry these in some avocado oil, ghee, or coconut oil for 3 minutes on each side (then set aside on a paper towel)! Assemble your tacos and enjoy!

FISHrachel mcconn