Sportscaster Chip Dippington is impressed by Link’s tag-team recipes of crunchy taco shells made from store-bought tortillas and a delicious fish filling. Indeed, Link shows how to create a light golden brown crust on the fish through proper searing, which as I.Q. explains, is due to a chemical reaction called the Maillard Reaction. Taking the guesswork out of cooking with a meat thermometer, Link is sure the fish is thoroughly cooked and ready to build some tasty fish tacos.