COCONUT CRUSTED FISH TACOS
Crunchy Coconut Fish Tacos topped with a fresh mango salsa are the perfect tacos for a Cinco de Mayo fiesta or any time of year! They’re baked, not fried, so you can indulge healthfully.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Yield: 8 tacos
Category: Main dish
Cuisine: Tex Mex
coconut crust:
3/4 cup shredded unsweetened coconut
1/2 cup panko bread crumbs
1 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
Juice of 1 lime
4 tilapia filets
8 corn tortillas
1/2 mango, diced
1 roma tomato, diced
1 jalapeño, seeds removed and diced
1/2 small red onion, diced
1 small bunch cilantro leaves, diced
Juice of 1 lime
1 tsp apple cider vinegar
Salt and pepper
1 small avocado, diced
2 tbsp cotija cheese or queso fresco
fresh jalapeño (optional)
limes (optional)
Preheat oven to 350°F. Line a baking sheet with foil or parchment.
Mix together all ingredients for the coconut crust. Set aside.
Rinse tilapia filets and pat dry with a paper towel. Squeeze lime juice over fish
and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven and use a fork to gently break filets into smaller pieces.
While fish is cooking prepare mango salsa. Dice veggies and mango and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead.
Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas and serve immediately.
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Yield: 8 tacos
Category: Main dish
Cuisine: Tex Mex
INGREDIENTS
coconut crust:
3/4 cup shredded unsweetened coconut
1/2 cup panko bread crumbs
1 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
Juice of 1 lime
4 tilapia filets
8 corn tortillas
mango salsa:
1/2 mango, diced
1 roma tomato, diced
1 jalapeño, seeds removed and diced
1/2 small red onion, diced
1 small bunch cilantro leaves, diced
Juice of 1 lime
1 tsp apple cider vinegar
Salt and pepper
to serve:
1 small avocado, diced
2 tbsp cotija cheese or queso fresco
fresh jalapeño (optional)
limes (optional)
INSTRUCTIONS:
Preheat oven to 350°F. Line a baking sheet with foil or parchment.
Mix together all ingredients for the coconut crust. Set aside.
Rinse tilapia filets and pat dry with a paper towel. Squeeze lime juice over fish
and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven and use a fork to gently break filets into smaller pieces.
While fish is cooking prepare mango salsa. Dice veggies and mango and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead.
Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas and serve immediately.
