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@popchips crusted fish tacos with creamy avocado slaw and chipotle lime sour cream

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Note: you can vote for this recipe now in the popchip and Kitchensurfing competition!

Working from home can be a major drag. If I stay home for too long, I go crazy. That’s why I cowork from Workbar Cambridge. One of the many benefits is being able to crash some of the fun events that take place after hours. I happened to be around for the Blog and Tweet Boston cooking competition, featuring three local chefs from Kitchensurfing. The challenge was to create tasty, unique recipes using popchips.

At the end of the night, Blog and Tweet Boston announced they were running a contest for food bloggers to create our own popchip-inspired dishes. It was then that I realized that hey, I may have just been an interloper at this event, but I actually have a food blog!

That same night, I went home and made some homemade tortillas out of popchips, using and halving this recipe as a base. I substituted the full cup of flour for two 40z bags of popchips, 1/2 cup flour, and 2 tbsp semolina flour to bring in some elasticity. Since I didn’t have milk, I just went for warm water. The semolina ended up making it a little too elastic, so I dropped it altogether when I made my final recipe.

My first attempt at making popchop tortillas

My first attempt at making popchop tortillas

Bolstered by my confidence in my popchip tortillas, I decided that I’d enter the contest and make fish tacos. Who doesn’t like fish tacos? They’re great breaded, and as the night’s earlier competition had shown me, popchips make for an excellent crust. This weekend I finally sat down and put together my meal.

Early in the afternoon, I started my slaw. I wanted to give it a couple hours to soak, especially since I was planning on using red onion, which needed to mellow a bit so it didn’t overpower the rest of the ingredients.

My slaw ingredients, ready to go. Embarrassing note: see that lemon? I had already disassembled my setup and started chopping when I realized that I had grabbed a lemon, instead of the lime I intended to use. Whoops.

My slaw ingredients, ready to go. Embarrassing note: see that lemon? I had already disassembled my setup and started chopping when I realized that I had grabbed a lemon, instead of the lime I intended to use. Whoops.

I chopped up all of my dry ingredients and threw them together into a bowl before making my dressing. I normally just do a fat (mayo or olive oil) plus an acid (usually lemon or lime juice), but today I wanted to bring in a bit of creaminess and tang without mayo. What better fat than avocado? I blended it together with some lime juice and a dash of cumin using my immersion blender, then whipped in some additional olive oil by hand to thin down the dressing. Then everything was thrown and tossed together into a delightful, creamy green mess. I seasoned with some salt and pepper before sealing it up and throwing it into my fridge for a couple hours to soak.

I gave myself a bit of a break before starting on my tortillas. Using my modified recipe, I combined my dry ingredients in another medium bowl, and then started mashing in the solid coconut oil. (note: you could probably just use olive oil, but I had coconut on-hand.) Once I added in my warm water and started kneading, it got pretty doughy pretty fast. Rolling it out was a bit of a pain — it seemed harder than the last time I had made the tortillas. I think it may have been because I used more pop chips (and didn’t get them ground down enough) and less flour. I also decided to use my pizza stone this time instead of frying them in oil.

These tortillas ended up very different from the first set I made the night of the party, and maybe not for the best. When I went to use them later, they were pretty crispy — I had to wrap them in moist paper towels and microwave for 30 seconds to get them pliable again. As such, I’ve swapped out my recipe below to be the original recipe I tried out instead of the modified version.

Once my tortillas were finished, I put them aside and started prepping my fish, cutting up into bite-sized pieces. I don’t have a lot of shallow containers, so my breading station was a little wonky, but I managed to set up a container of seasoned flour, a container of beaten eggs, and finally, my ground up popchips. From there I just dipped in each container and then baked until crispy. You could also fry them in oil, but I decided to continue the healthy trend.

Last of all was the sour cream, which was super simple. Just throw everything into a small bowl, stir together, and drizzle atop your completed tacos along with some chopped up cilantro.

The result? Delicious. The tortillas were definitely the black sheep of the meal, but even those were tasty (just a little crispy, instead of flexible). The fish was nice and crispy on the outside, but still moist and flakey on the inside. The sour cream had just enough heat and tang to really liven up the fish. Best of all was the slaw, which is probably some of the best I’ve ever made. I’d definitely make this meal again. Just maybe next time I’ll use some store-bought tortillas.


Fish tacos with avocado slaw & chipotle lime sour cream

  • Servings: 2-3
  • Difficulty: hard
  • Print


Creamy avocado slaw

  • 1/4 medium cabbage
  • 1/4 red onion, finely diced
  • 1/4 cup cilantro
  • Juice of 1/2 lime
  • 1/2 Avocado
  • 2 tbsp olive oil
  • Cumin

Popchip tortillas (makes 4)

  • 2 tbsp coconut oil (solid)
  • 2 bags of pop chips, finely ground (a little under 1/2 cup)
  • 1/2 cup white flour
  • 2 tbsp semolina flour
  • 1/2 cup water
  • 1/2 tsp Salt

Popchip crusted baked fish

  • 1/2lb Tilapia, or other white fish
  • 1 1/2 cup flour
  • 2 eggs
  • 6 bags popchips, roughly ground
  • Cumin
  • Chipotle
  • Paprika
  • Salt
  • Pepper

Chipotle lime sour cream

  • 2 tbsp sour cream
  • Juice of 1/4 lime
  • 1 tsp chipotle


Creamy avocado slaw

  1. Chop up your cabbage and kale into small strips and throw together into a medium bowl. Add in some roughly chopped cilantro and red onion, finely diced.
  2. Using a full-sized or immersion blender, whip up your avocado, cumin and lime juice until smooth. Stir in the olive oil by hand with a spoon until fully blended.
  3. Combine your dressing with your cabbage, kale, cilantro, and red onion until the dressing is evenly distributed through the vegetables. Salt and pepper to taste, cover, and throw in your fridge until ready to use.

Popchip tortillas

  1. In a food processor, grind your popchips as finely as you can. If you don’t have a processor you can grind by hand, but it’ll take a little while longer.
  2. Combine the ground popchips with your flours and salt in a medium sized bowl and swirl together.
  3. Spoon out your solid coconut oil into the flour mixture and start kneading everything together with your hands. It should pretty quickly start to form a solid ball.
  4. Slowly pour your warm water into the mixture, kneading until the dough is fully formed. Keep kneading for another minute or so.
  5. Cover your dough and let sit for about 15-20 minutes. About halfway in to your resting period, start preheating your pizza stone in the oven at 500*.
  6. After your resting time is up, separate your dough out into four evenly-sized balls.
  7. Apply flour liberally to your rolling surface and rolling pin. Roll out each tortilla as thinly as you can, ideally around 7-9 inches. The thinner the better. (Mine ended up being a little too thick.)
  8. Place your tortillas, two at a time, on your preheated pizza stone and cook for 3-5 minutes per side. My oven wasn’t fully heated for my first batch of two, so they needed five minutes. My second batch only needed three minutes per side. Keep a close eye on them to make sure they don’t burn.
  9. Set aside until you’re ready to assemble your tacos.

Popchip crusted baked fish

  1. Chop up your fish into bite-sized (approx. 1″) chunks and season liberally with salt and pepper.
  2. Take out three shallow dishes and set up your breading station. In the first dish, combine your flour with a couple dashes of cumin, chipotle, paprika, salt, and pepper. Beat two eggs into the second dish. In the last dish, combine the rest of your ground popchips with the same seasonings you put into your flour.
  3. Cover a baking sheet with tinfoil and coat lightly with oil to prevent the fish from sticking. Preheat your oven to 425*.
  4. Dip your pieces of fish first in the flour, then the egg, then your popchip coating and place on your baking sheet.
  5. Bake for 15 minutes, flipping your fish about halfway through.

Chipotle lime sour cream

  1. Stir together all three ingredients in a small bowl.

Lastly, assemble your tacos. Warm up your tortillas in a hot pan for about 30 seconds each side to get them flexible. Top with slaw, a couple pieces of fish, you mixed sour cream, and some roughly chopped cilantro. Throw a lime wedge on the side, and enjoy!

If you liked this recipe, please take a moment to vote for it now in the popchip and Kitchensurfing competition!


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Boston-based WordPress core contributor and craft beer fan. I design stuff at @automattic.

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