Coconut Crusted Fish Tacos

Crispy, crunchy, and lightly spiced, these coconut-crusted fish tacos are oven-baked making them a healthy taco recipe you can enjoy any night of the week!

Since I was a kid I’ve always enjoyed taco night dinner, but this recipe is a far cry from that Old El Paso kit! It seems fish tacos are the “it” food of 2016, popping up on restaurant menus near and far. Typically battered and fried, a fish taco can punch way above its weight in calories, not always making them a healthy option. However, these spiced coconut-crusted fish tacos involve no frying at all; just a little baking and a little boiling, making them a healthy homemade Mexican feast! Topped with homemade guacamole and pico de gallo (or fresh salsa), they are a fun DIY meal or party dinner idea.

More Fish Taco Recipes:

• Grilled Salmon Tacos
• Blackened Fish Tacos

Coconut Crusted Fish Tacos

Author: Stephanie Kay

These coconut-crusted fish tacos are crispy and crunchy while being oven-baked and incredibly good for you!

• Author: Stephanie Kay
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 tacos 1x
• Category: Mains
• Method: Baked
• Cuisine: Mexican

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Ingredients

Fish Tacos:

• 8 oz. cod, or white fish
• 1/2 cup shredded unsweetened coconut
• 1 egg
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• Salt
• Pepper
• 4 tortillas

Pico De Gallo:

• 2 tomatoes, diced
• 1 small red onion, diced
• 1 jalapeno, diced
• 1 tablespoon cilantro, roughly chopped
• 1/2 lime, juiced
• 1 teaspoon sea salt

Guacamole:

• 1 avocado, peeled
• 1/2 lime, juiced
• 2 tablespoons cilantro, chopped
• 1 pinch sea salt

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Instructions

1. Preheat oven to 400°F.
2. Remove fish from the package and cut into 1 inch thick strips, ideal for fitting into 1 taco or lettuce wrap.
   Season cod well with salt and pepper.
3. In a separate bowl, mix together the shredded coconut, paprika, cumin and chilli powder and combine well.
4. Set up your dredging and coating station. In a small dish, crack an egg into a small dish suitable for dredging, and beat the egg until well combined.
5. Place a baking cooling rack on top of a baking sheet. You want to allow some air to circulate around the fish if possible to help it crisp up, but if you don’t have one you’ll simply lie the fish on a baking sheet.
6. Time to coat the fish. Dip the cod in egg mixture, followed by the coconut mixture. You want to ensure that your fish pieces are all well coated with the coconut mixture, this is what provides the crispy texture. Set on a baking rack or pan and finish all pieces of fish.
7. Bake fish about 12-15 minutes or until fish flakes easily.
8. Once the fish is cooked, turn the oven to a medium-high broil move the tacos to the top rack of the oven and broil for 1-2 minutes. Keep a watchful eye on your fish so it does not burn!
9. While fish is baking, make the guacamole and pico de gallo.
10. For the guacamole, pit and remove avocado from skin, add avocado to a small bowl and add juice of ½ lime, pinch of sea salt and a handful of chopped coriander. Mix and mash to combine. Adjust the lime and coriander to taste, and season with salt and pepper as needed.
11. For the pico de gallo, finely dice the tomatoes, red onion and jalapeno into small pieces. (For the jalapeno, you’ll want to remove the seeds to reduce the overall spice.) Grab a handful of coriander and roughly chop on a cutting board. Mix tomatoes, onion, jalapeno and coriander together in a small bowl and squeeze in the juice of 1/2 a lime. Season with salt and pepper to taste.
12. Once the cod is done, remove from oven and serve on a plate. It is ok if it flakes or falls apart, it will be used to assemble your fish tacos!
13. To serve, wrap fish in tortilla and top with guacamole and pico de gallo.

Nutrition

• Serving Size: 1 taco
• Calories: 270 calories
• Sugar: 6 grams
• Fat: 13 grams
• Carbohydrates: 28 grams
• Fiber: 8 grams
• Protein: 17 grams