Ready in 30 minutes, these baked coconut-crusted fish tacos with refreshing mango salsa are perfect for a delicious and nutritious weeknight meal.

White baking dish filled with coconut crusted fish tacos with avocado mango salsa with a bowl of cilantro and sliced red onion on the side on a white background.

If you like fish tacos, but want a lightened-up version, you’re going to LOVE these coconut-crusted fish tacos! Baked in the oven and made without breadcrumbs, these fish tacos turn humble white fish into a protein-packed meal.

While it may sound odd, by mixing shredded coconut with the right combination of spices, you can create a sweet and savory crust that will rival any breaded fish.

Close up of coconut fish tacos with mango salsa and cilantro on top on a white background.

Why You’ll Love Them

Baked and Crispy – The coconut fish tacos are baked instead of fried, yet still have a crunchy texture.
High in Protein – With over 36 grams of protein per serving, this is a protein-packed recipe.
Full of Flavor – The simple mango salsa and sweet and savory crust on the fish ensure the tacos are full of flavor.

Plate of white fish, bowl of eggs, bowl of spices, bowl of shredded coconut, with a garlic clove, half a red onion, ripe mangos, lime, jalapeño, avocado, cilantro, and tortillas on a white background.

Ingredients + Substitutions

Fish – To make the fish tacos and add some protein. I used cod, but any white fish, such as halibut or tilapia, will work well.
Shredded Coconut – To make the coconut breading mixture and add some healthy fats. The recipe calls for shredded coconut, but you can use coconut flakes if preferred. See the notes section of the recipe card for details.
Spices – A combination of paprika, cumin, and garlic powder to season the fish.
Mangos – To make the mango salsa and add micronutrients. While the recipe suggests mango salad, you can make pineapple salsa if preferred. See the notes section of the recipe card for details.
Avocado – To add some healthy fats and fiber to the mango salsa.
Red Onion – To add some color and texture.
Jalapeño – To add a bit of heat to the avocado mango salsa, although optional.
Garlic – To flavor the mango salsa. The recipe calls for a garlic clove, but you can use garlic powder if preferred. See the notes section of the recipe card for details.
Cilantro – To add some freshness and greens.
Lime – To add some acidity to the salsa. The recipe calls for fresh lime juice, but you can use bottled lime juice if preferred. See the notes section of the recipe card for details.
Tortillas – To add some complex carbohydrates. I used corn tortillas, but flour tortillas will work just as well.
Salt and Pepper – To season.

Plate of white fish with a bowl of whisked eggs and a bowl of spiced shredded coconut next to breaded fish on a baking sheet on a white background.

Dietary Adaptions

To Make them Gluten-Free: Use corn tortillas.

To Make them Dairy-Free: No adaptations are needed; this recipe is dairy-free.

To Make them Egg-Free: You can easily make an egg-free version by swapping the eggs for buttermilk, milk, or aquafaba (chickpea liquid).

Baked white fish breaded with shredded coconut on a baking sheet on a white background.

Red’s Nutrition Tip

White fish is one of the best high-protein, low-calorie foods. Given that it’s a very lean, particularly if the skin is removed, it’s a great way to increase protein intake without overly increasing calorie intake. This is helpful for individuals on a weight loss journey looking to create a calorie deficit or maintain weight loss while still enjoying delicious food.

Serving Suggestions

These coconut-crusted fish tacos are a low-carb, balanced meal with protein, carbohydrates, fiber, and fats; however, they can easily be adapted to suit your personal calorie or macro needs. For example:

To make them higher in protein, add an extra 1/2 pound of fish to the recipe.
To make them lower in fat, omit the avocado.
To make them higher in fiber, use corn tortillas and/or serve the tacos with a side salad.

White bowl filled with avocado mango salsa with a spoon on a white background.

Storage + Reheating

To Refrigerate: Allow the coconut-crusted fish to cool completely, then store it in an airtight container in the fridge for up to 4 days. The avocado mango salsa can be stored in a separate airtight container in the fridge for up to 5 days.

To Freeze: Once cooled, the coconut-crusted fish can be stored in an airtight container or freezer-safe bag for up to 3 months. The avocado mango salsa cannot be frozen.

To Reheat: Once thawed, place this fish in a baking dish and place in the oven at 400°F for 5-10 minutes or until warmed through, turning to broil for 1-2 minutes if desired. Microwaving is not recommended.

Baking dish filled with coconut crusted fish tacos with mango avocado salsa, fresh cilantro, sliced red onion, and lime wedges with a green tea towel on a white background.

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