Coconut Crusted Fish Tacos

Place onto a plate. Make sure to generously coat the fish with the panko and coconut mixture then bake until everything is perfectly golden brown and your kitchen smells heavenly. A mix of savory and sweet these coconut crusted fish tacos are a must try.

Camila Farah

How to top fish tacos think salsa homemade pico de gallo fresh mango pineapple and lime juice with a creamy dressing or cheese. For all the pescatarians out there you can use this breading method for any favorite white fish. Place on lined baking sheet. Baked coconut crusted fish tacos joy the baker corn tortillas ground cumin avocado sea salt tilapia lime and 13 more almond coconut crusted fish sticks haute and healthy living orange juice green onion honey freshly ground black pepper and 29 more. Drain the fish then coat each piece in.

Mix the breadcrumbs coconut 1 2 teaspoon salt and 1 4 teaspoon pepper in a third shallow bowl. Repeat until all fish is coated. For the coconut fish tacos. 1 cup shredded unsweetened coconut cup panko breadcrumbs 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon chili powder kosher salt and pepper cup all purpose flour 2 large eggs nonstick cooking spray preferably coconut oil 1 pound boneless skinless white fish such as cod or tilapia. Then dip the salmon into the egg mixture and then finally coat it in the breadcrumb coconut mixture.

Instructions preheat oven to 375 degrees. Bake for 15 20 minutes depending on the. 3 4 cup shredded unsweetened coconut 1 2 cup panko bread crumbs use gf breadcrumbs for gluten free option 1 tsp garlic powder 1 tsp ground cumin 1 2 tsp chili powder 1 4 tsp salt juice of 1 lime 1 lb whitefish filets such as tilapia or cod 8 corn tortillas. Rinse tilapia filets and pat dry with a paper towel. Dredge each piece of salmon in the flour mixture and gently shake off any excess.

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Slice cod into 8 equal finger shaped pieces and dip into the breading mixture pressing and coating completely. Squeeze lime juice over fish and then coat with the coconut mixture. The crunch of the coconut breaded cod paired with the sweetness of mango topped with a kick of jalapeno creates a delicious blend you won t be able to get enough of. For the fish 3 tilapia or any white fish filets but into large bitesize chunks 3 tablespoons olive oil juice of 1 lime sea salt and fresh cracked black pepper 1 cup shredded unsweetened coconut 1 2 cup panko bread crumbs crushed finer 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon. While the fish is baking combine shredded.

Beat the eggs with 1 4 cup water in another shallow bowl. Combine panko shredded coconut sea salt pepper garlic powder paprika and cayenne. Beat the eggs with 1 4 cup water in another shallow bowl. Slice cod into 8 equal finger shaped pieces and dip into the breading mixture pressing and coating completely. Instructions preheat oven to 375 degrees.

Combine panko shredded coconut sea salt pepper garlic powder paprika and cayenne. Mix the breadcrumbs coconut 1 2 teaspoon salt and 1 4 teaspoon pepper in a third shallow bowl. How to top fish tacos think salsa homemade pico de gallo fresh mango pineapple and lime juice with a creamy dressing or cheese.