Description
Coconut Crusted Fish Tacos with Fresh Mango Salsa, featuring crispy fish and vibrant salsa.
Ingredients
- Firm white fish (cod or tilapia, or salmon, or shrimp)
- Unsweetened shredded coconut
- Panko breadcrumbs
- Corn tortillas (or flour tortillas)
- Fresh mango
- Red onion
- Cilantro
- Lime juice
- Jalapeño (optional)
- Salt
- Pepper
- Flour
- Egg
- Water
- Cumin
- Chili powder
- Cayenne pepper (optional)
Instructions
- Prepare the Fish: Start by preheating your oven to 400°F (200°C). Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides with salt, pepper, and a squeeze of lime juice.
- Breading Station: Set up a breading station with three shallow bowls. In the first bowl, place some flour. In the second, whisk together one egg and a tablespoon of water. In the third bowl, combine shredded coconut with panko breadcrumbs, and season with a pinch of salt.
- Bread the Fish: Dredge each fish fillet in flour, shaking off the excess. Dip it into the egg mixture, then coat it thoroughly with the coconut-panko mixture. Ensure each piece is evenly coated for that golden crust.
- Bake: Place the coated fish on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the fish is cooked through and the coconut is golden brown.
- Make the Mango Salsa: While the fish is baking, prepare the mango salsa. In a bowl, combine diced mango, chopped red onion, cilantro, lime juice, and diced jalapeño if desired. Mix well and set aside to let the flavors meld.
- Warm the Tortillas: Six minutes before the fish is done, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- Assemble the Tacos: Once the fish is ready, remove it from the oven. Flake the fish into bite-sized pieces. To assemble, place a generous amount of fish on a tortilla, top with mango salsa, and add any extra toppings you like, such as avocado or shredded cabbage.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Coconut Crusted Fish Tacos, Mango Salsa, Seafood Tacos