Description
Crispy coconut-crusted fish served in warm tortillas with fresh toppings.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 2 eggs
- 1/4 cup flour
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup mayonnaise
- 1 tbsp hot sauce (optional)
Instructions
- Cut fish into 2-inch strips. Pat dry with paper towels.
- Mix coconut, panko, salt, and pepper in a shallow dish.
- Whisk eggs in another dish. Place flour in a third dish.
- Dredge fish in flour, dip in egg, then coat with coconut mixture.
- Heat oil in a pan over medium heat. Cook fish 3 minutes per side until golden.
- Warm tortillas in a dry skillet.
- Mix mayonnaise and hot sauce for spicy mayo if desired.
- Assemble tacos with fish, cabbage, tomatoes, cilantro, and sauce. Serve with lime wedges.
Notes
- Use fresh coconut for best texture
- Double-coat fish for extra crunch
- Substitute lettuce if cabbage isn’t available
- Add avocado slices for creaminess
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tacos
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 120mg
