Coconut Crusted Fish Tacos
The coconut-crusted fish tacos are crispy yet flaky and full of flavor. Serve them with the avocado mango salsa or topping of your choice as a healthy and high-protein dinner.
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Prep Time: 20 minutes -
Cook Time: 20 minutes
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Total Time: 35 minutes
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Yield: 4 servings 1x -
Category: Mains -
Method: Baked
Category:
Method:Ingredients
Coconut Fish:
- 1 1/2 pounds white fish, such as cod, halibut, or tilapia
- 1 cup shredded coconut, unsweetened
- 2 eggs
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
Avocado Mango Salsa:
- 2 medium ripe mangos, peeled, pitted, and diced
- 1 avocado, peeled, pitted, and diced
- 1/4 red onion, diced
- 1 jalapeño, seeded and minced (optional)
- 1 clove garlic, minced or grated
- 1/4 cup cilantro, finely chopped
- 1 lime, juiced
- 1/4 teaspoon salt
To Serve:
- Corn tortillas
- Cilantro, finely chopped
Instructions
- Preheat the oven to 400°F, then line a large baking sheet with parchment paper and set a wire cooling rack on top.
- Place the fish on a cutting board and pat the fillets dry with a paper towel. Using a sharp knife, remove the skin, and then slice the fillets into 8 (1-inch wide) pieces.
- In a medium bowl, crack the eggs and whisk until well combined. In a separate medium bowl, add the shredded coconut, paprika, cumin, garlic powder, and salt, and stir until well combined.
- Working with one piece at a time, dip the fish into the egg mixture, then roll it in the shredded coconut mixture, and then set it on the cooling rack on the baking sheet, until all of the fish is prepared.
- Transfer the baking sheet to the oven and cook for 12-15 minutes until the fish begins to flake, then turn the oven to broil for an additional 1-2 minutes until the coconut crust is golden brown. Keep a close eye on the fish while the broiler is on to ensure it does not burn.
- While the fish is cooking, in a medium bowl, add the diced mango, diced avocado, diced red onion, minced jalapeño, minced garlic, chopped cilantro, lime juice, and salt, and stir until well combined. Taste and adjust the seasoning as needed and set aside.
- With roughly 5 minutes remaining on the fish, prepare the tortillas. Heat a heavy-bottom or cast-iron skillet over medium-high heat. Working in batches, heat the corn tortillas for roughly 30-45 seconds per side, until toasted and golden brown.
- Once the fish is ready, assemble the tacos by filling the tortillas with 1 piece of coconut-crusted fish and top with avocado mango salsa and chopped cilantro.
- Any leftover fish and mango salsa can be stored in the fridge in separate airtight containers in the refrigerator for up to 4 days.
Notes
To Use Coconut Flakes: Swap the shredded coconut for 1 cup of flaked coconut, add it to a food processor and pulse for 30 seconds until broken into fine pieces, then add it to the recipe as per step #3.
To Use Garlic Powder: Swap the garlic clove for a 1/2 teaspoon garlic powder in step #6.
To Use Pineapple: Swap the mangos for 2 cups of diced pineapple in step #6.
To Use Bottled Lime Juice: Swap the lime for 2 tablespoons of lime juice in step #6.
Nutrition
- Serving Size: 2 tacos
- Calories: 570 calories
- Sugar: 14 grams
- Fat: 28 grams
- Carbohydrates: 50 grams
- Fiber: 12 grams
- Protein: 36 grams
Find it online: https://kaynutrition.com/coconut-crusted-fish-tacos/
