I hope you find some new go-to recipes and favorites for your own family and friends to enjoy! 1 Cup, All-Purpose Flour. Alternatively, you can bake the fish at 375 degrees for 10-15 minutes, or until warmed through. Spread fish out onto sheet pan in 1 even layer, and then spray with some more cooking oil. See our Disclaimer for more information. Instructions. Place the panko-crusted cod on a baking sheet and spray top lightly with the coconut or olive oil. Stir together flour, garlic powder, and chili … Coconut comes out of the freezer, a bottle of sweet hot sauce is set out on the dining room table. For this baked fish tacos recipe each taco gets one piece of fish for a total of 8 tacos. Gather all of your taco toppings. We love to eat fish tacos with homemade coleslaw, … These look so good with the coconut crusted fish. These baked fish tacos recipe begins with crispy, baked panko crusted fish that is seasoned with a flavorful blend of Mexican spices and then drizzled with the BEST sauce for fish tacos that sure is revolutionary! 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! Gently … baked coconut lime crusted fish tacos with apple cranberry chutney _____ Not only are these tacos supremely beautiful to serve, they're packed with healthful components and incredible flavor. Preheat oven to 400F. Never. I hope you and your family and friends enjoy these Healthy Fish Tacos! Fish tacos are my very very favorite! Top with salsa, avocado, jalapeno, onion and cilantro. I like storing the fish separately from the rest of the healthy fish taco ingredients, and then assembling them when ready to eat. Then dip in egg. Other Meals Without … Broil for the last minute to get the coconut nice and brown. Drizzle with lime juice and enjoy. Just wanted to thank you for this recipe. Great! Only a few basic ingredients and under 20 minutes! Enjoy! Then, bake fish for 10-12 minutes, until it is flakey and opaque (check thickest fillet with a fork). You're awesome for doing it! I’ve made it several times now and everyone in my family loves it. The flavor and texture combination is out of this world! Hello everyone I hope you all had a wonderful holiday and are surviving the heat! Panko breadcrumbs are key to this recipe. Worst case you will have extra and some of your fish tacos will be loaded with delicious baked fish and no one will complain about that! Dip the fish fillet into the egg mixture, then dredge … I love to serve these fish tacos with my Mango Avocado Salsa and some Sriracha for a spicy kick. Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce - … (You may repeat the egg/coconut step if you like a thicker coating.) If those are your thing some other great serving options are your favorite red or green salsa, sour cream (plain Greek yogurt), guacamole, Tabasco (or another hot sauce of your choice), lettuce instead of cabbage, or any of your other favorite taco toppings. More from @dra, If I’m lucky enough to get old, I think I’ll o, The weirdest part of making a Yule Log Cake is rol, ✨New✨ on the blog is this mega festive Chocola, New rule: you can eat as many cookies as you can f. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and lightly grease with nonstick cooking spray. These look so crispy and delicious! Think Indian meets Tex-Mex meets autumn. Slice avocado and lime into segments while fish bakes Warm tortillas according to package instructions. It is an implement to grate coconut with. Enough chat, let's jump right into this yummy recipe. This salad bowl from Faith Gorsky at An Edible Mosaic is a delicious mix of flavors and textures, inspired by Baja-style Help spread the word. When the timer goes off after 10 minutes, open the lid and use a spatula to flip over the fish fillets. Repeat step three until each fillet is coated. Find Out More! 🙂. Sprinkle with olive oil, lime juice, and a good sprinkling of salt … Required fields are marked *. Some prep that can be done ahead of time is:Coating Mix: Can be made weeks in advance and stored in a zip-lock bag at room temperature until ready to use.Shredded Cabbage: The shredded cilantro lime cabbage can be made up to 12 hours ahead of time and stored in an airtight container in the fridge.Mango Avocado Salsa: The Mango Avocado Salsa can be made up to 12 hours ahead of time and stored in an airtight container in the fridge. While the fish is baking, combine shredded cabbage, lime juice, sea salt, cilantro in a bowl and toss to combine. If using Mango Avocado Salsa, see recipe and prep as well. Pair with my Mango Avocado Salsa and Sriracha for the perfect finish! Prepare the fish: In a medium bowl, mix panko, coconut and zest of 1/2 the lime. These Japanese-style breadcrumbs have gained popularity in recent years due to their light, crispy texture. Thanks for a great, easy family meal! 4 (4oz.) Once fish is ready, place in the oven on the middle rack for 15-20 minutes until the breading is crispy. This Coconut Crusted Tilapia with Mango Salsa is delicious served for lunch or dinner, and also makes great fish tacos or tostadas! Place in the nonstick pan of the air fryer and close the lid. Take a warmed tortilla and top with shredded cabbage, baked fish, Mango Avocado Salsa, and Sriracha (. Bake for about 25-30 minutes or until fish flakes easily. 1. I hope you find some new go-to recipes and favorites for your own family and friends to enjoy! When stored in an airtight container in the fridge leftover fish tacos will stay fresh for up to 3 days. Fill warmed tortillas with your fish, cabbage slaw, avocados, and cream. I love fish tacos and a coconut crust sounds amazing. Coconut Crusted Salmon Tacos Makes approx. These coconut crusted fish tacos with mango jicama slaw and sweet chili garlic crema may have a lot of words around them but they are pretty dang easy to make! Add the moistened fish pieces to the bowl to generously coat in the spiced coconut topping. Love the fish and flavorful coconut option to it. I love the addition of shredded coconut! Raise the Fish Up: While the baking rack is optional I highly suggest using one if you have it for these healthy fish tacos. The name goat comes from the sound it makes when you grate the coconut, it sounds like a goat chewing. Your email address will not be published. While the fish is cooking, prepare the shredded cabbage. These tacos make use of natural sweetness to tame the heat, a bit of chili powder and cayenne in the coconut flour breading play off each other nicely. Dip the fish fillet into the egg mixture, then dredge through … It is such an easy recipe to make plus I was able to use my mbuzi / “goat” that I brought back from Tanzania. Lay thoroughly-coated pieces of fish in baking pan. COCONUT CRUSTED FISH TACOS —1/2 pound Tilapia cut into 1 inch pieces —1/4 cup flour —1 egg —1 cup finely ground cornmeal —1/4 cup unsweetened shredded coconut —Salt and pepper —3 tbsp coconut oil —1/2 cup corn —1/2 cup grape tomatoes, halved —1 avocado, diced —1/4 tsp cumin —1 tsp olive oil —Juice from one lime —8 corn tortillas —Chopped cilantro to garnish. In a separate shallow dish, stir together the coconut flakes, whole wheat panko, salt, and pepper. ; Arrange 3 bowls, one with flour, 1 with the beaten eggs and 1 with the panko mix. Working one at a time, take a piece of fish and press all sides into the coating mix, then place on an oven safe baking rack. These coconut crusted fish tacos with mango jicama slaw and sweet chili garlic crema may have a lot of words around them but they are pretty dang easy to make! Only a few basic ingredients and under 20 minutes! Set the cooker to MED and the time to 10 minutes. The panko breadcrumbs and coconut flakes combine to make a super crunchy crust surrounding the … Serve with good tartar sauce. Crispy Coconut Lime Baked Cauliflower Tacos ~ Veggie Inspired Topped with homemade guacamole and pico de gallo (or fresh salsa), they are a fun DIY meal or party dinner idea. Perfect for busy weeknights and pleases both kids and adults. To assemble the tacos, pile a few pieces of coconut fish into a toasted tortilla. It introduces an extra hint of tropical flavor while acting as the glue for the panko crumbs and shredded coconut. If youre having trouble locating panko, regular breadcrumbs will suffice, but the finish product wont be quite as crunchy. Some of the fish tacos recipe prep can be done ahead of time, but coating and cooking the fish should be done right before wanting to enjoy these fish tacos. Finally, warm tortillas in damp paper towels for 30 seconds until warm and steamed. For this baked fish tacos recipe each taco gets one piece of fish for a total of 8 tacos. Therefore, if you are concerned about getting enough fish for each taco buy a little more than a 1lb. These sautéed fish fillets have a crisp coconut crust and are topped with a refreshing Ingredients: For the paleo tortillas: 2 cups cassava flour 1 cup coconut milk, canned or boxed ½ cup olive oil ½ cup water 2 teaspoons sea salt 2 teaspoons garlic granules freshly-cracked pepper to taste olive oil for cooking. … Toss to combine. Press each fillet into coconut mixture until evenly coated. While the fish is baking, toast the tortillas over a gas stovetop. When the fish is finished, warm your tortillas for 30 seconds in the microwave wrapped in damp paper towels. Make the fish: Preheat the oven to 375°. Thank you Danielle 🙂 I could eat tacos daily! Place the well coated pieces on the prepared baking sheet and continue until all the pieces are coated and placed on the pan. Combine Panko, shredded coconut, sea salt, pepper, garlic powder, paprika, and cayenne pepper in a wide shallow bowl and stir to combine. Nutritional Information does not include Mango Avocado Salsa, please see, « Grilled Peaches Recipe with Mascarpone & Honey, Vegetarian Burritos Recipe: Freezer and Meal Prep Friendly ». In a shallow dish or plate, mix together the coconut, panko, garlic powder, cumin, and cayenne. Heat canola oil in a medium non-stick pan over medium heat, 5 minutes. Do your best to slice the cod (or tilapia) into 8 equal finger shaped pieces. If you have any questions or just want to say hello don't hesitate to comment below. Jalapeno ranch sounds like a wonderful addition, and I will have to try it next time I make this recipe! These are probably my … Combine Panko, coconut and spices in a wide shallow bowl and stir to combine. When you’ve got everything ready, dip each tilapia filet in the egg, then into the coconut crumb mixture. The best easy weeknight dinner recipe for the entire family! Privacy Policy. While oil heats, combine tempura mix and ½ cup water in another mixing bowl until smooth. https://www.sixsistersstuff.com/recipe/coconut-crusted-tilapia Repeat until all fish has a crispy coating and discard any leftover breading mix. Your email address will not be published. Remove the fish from the oven once browned and cooked through. Creamy ripe avocado, crunchy cabbage, red onion, cilantro and a load of jalapeño slices on charred corn tortillas complete the dish. Press each fillet into coconut mixture until evenly coated. Wrap all corn tortillas in foil and heat in the oven during the last 3-5 minutes of cooking fish. Anti Stick: Spray the oven safe baking rack with cooking spray to help avoid the coconut breading from sticking and coming off in the oven. Yes, to rewarm fish place in the microwave until warm. In a separate medium bowl, toss together coconut, bread crumbs, spices, salt and pepper. Remove the fish from the oven and transfer to a platter. If you have any questions or just want to say hello don't hesitate to comment below. Place a rack onto a baking sheet and place into the hot oven. Add any of your favorite sides/toppings. The fish is crispy and has a subtle coconut flavor that feels super summery and pairs great with my Mango Avocado Salsa. Savory 30-minute tacos stuffed with baked coconut-crusted shrimp and mangos, and topped with a cilantro coconut sauce to die for! Healthy meets delicious with these Baked Coconut Crusted Healthy Fish Tacos. They will you, too, because these fish filets are so easy but look fancy. Looking through my current recipes I realized I had not shared ANY recipes utilizing fish. I use my own jalapeño ranch and pico de gallo recipes, but the fish is so good, and so fast. If you just use the cookie sheet the coconut breading on the underside of the fish won't get as crispy and could be a bit soggy. While the fish is baking, combine shredded cabbage, lime juice, sea salt, cilantro in a bowl and toss … It is an implement to grate coconut with. And second of all, tacos never fail, so I am all over this recipe! Enough chat, let's jump right into this yummy recipe, Prep Bowls for Shredded Cabbage and Mango Avocado Salsa. Servings: 4-6; Print; For the Fish: 3 Tilapia (or other white fish) fillets 1/2 cup sweetened coconut flakes 1/2 cup panko breadcrumbs 2 eggs 1/3 cup flour. Jamaican Jerk Chicken Tacos. Brush egg over each tilapia fillet. I love creating simple and delicious recipes for my entire family to enjoy! https://bestfriendsforfrosting.com/coconut-crusted-fish-tacos-recipe Place fish pieces in a medium bowl. 5-6 Servings . YUM. Place fish pieces in a medium bowl. I'm Caitlyn, I love creating simple and delicious recipes for my entire family to enjoy! foodformyfamily.com/recipes/coconut-crusted-cod-fish-tacos-red-cabbage-slaw Spread the coconut on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. While the baking rack is optional I highly suggest using one if you have it for these healthy fish tacos. Ingredients: Tortillas* 6 egg whites or about ¾ cup; 3½ tablespoons coconut flour; 4 tablespoons almond milk; ½ teaspoon sea salt; ½ teaspoon ground cumin; ½ teaspoon chili powder I’ve made this recipe multiple times and used … When ready, bake on the center rack for 15-20 minutes until fish is crispy and starting to turn golden. Prep & Cook Time: 35-45 min. If you do not have an oven rack and just want to use the cookie sheet make sure you flip the fish halfway through to avoid the soggy bottom disaster. Therefore, if you are concerned about getting enough fish for each taco buy a little more than a 1lb. The coconut adds the perfect touch of sweetness! Ingredients. Salmon Filets. Set Aside. Tender white fish becomes the base, the nutty coconut toasting in the pan on the stove. On my own miniscule scale, at least. 1 Cup, Shredded Coconut *(can use sweetened or unsweetened) 1 Cup, Panko Breadcrumbs. Dredge each piece of limejuice-covered fish in the crumb mixture. Crunchy, wholesome Coconut Crusted Fish Tacos crowned with fresh mango salsa are the precise tacos for a Cinco de Mayo fiesta or any time of year! Crunchy, wholesome Coconut Crusted Fish Tacos crowned with fresh mango salsa are the precise tacos for a Cinco de Mayo fiesta or any time of year! If you do not have an oven rack and just want to use the cookie sheet make sure you flip the fish halfway through to avoid the soggy bottom disaster. I am a total boof when it comes to breading any type of food, so succeeding in these Baked Coconut Lime Crusted Fish Tacos blew me onto another tier of cooking. In a separate bowl, whisk your egg whites. Love your writing skills, 1/2 cup panko bread crumbs (use gf breadcrumbs for gluten-free option) Sprinkle with olive oil, lime juice, and a good sprinkling of salt and pepper. Simply Mamá Cooks 139,962 views Finally, place the fish in the coconut, flipping it over to coat each side. Find Out More! https://www.donechef.com/2020/03/coconut-crusted-fish-tacos.html https://cupofjo.com/2013/06/the-best-fish-tacos-youll-ever-have-with-panko (gluten-unfastened and dairy-free alternatives) INGREDIENTS coconut crust: 3/4 cup shredded unsweetened coconut 1/2 cup panko bread crumbs 1 tsp garlic powder 1 tsp cumin 1/2 tsp chili powder Juice of 1 lime 4 tilapia filets 8 corn … ; Dip the fish pieces into each of the bowls, in that order (flour, eggs and panko mix). This twist on fried fish tastes like a fish taco on a corn tortilla, but it looks more like an elegant entree. The fish is crispy and has a subtle coconut flavor that feels super summery and pairs great with my Mango Avocado Salsa. Delicious! This both warms the fish and keeps the breading crisp unlike the microwave. Fall … pat each fish fillet dry with a paper towel and repeat until all has! Optional I highly suggest using one if you have it for these Healthy fish recipe... 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With cabbage Slaw and Sriracha Mayo 10 servings of jalapeño slices on charred corn tortillas complete dish. Tilapia with Mango Salsa is delicious served for lunch or dinner, and lime segments. And Prep as well coating. to enjoy keeps the breading is crispy and starting to golden. Dish or plate, mix together the coconut on a cookie sheet and repeat until fish... Warmed through Prep and cooking techniques and water to a platter have for it each... Could eat tacos daily like a fish taco on a rimmed baking sheet and bake until lightly toasted about... I realized I had not shared any recipes utilizing fish separately from Salmon... A warmed tortilla and top with shredded cabbage and Mango Avocado Salsa using Mango Avocado Salsa, cream. Paper towels the Healthy fish tacos transfer to a small bowl and to! Nutty coconut toasting in the egg mixture that consists of whisked egg, then …. First of all, I love fish tacos with cabbage Slaw, avocados and. And steamed oven on the stove, either near the breadcrumbs,,! Place into the egg mixture, then dredge … crunchy coconut Crusted.! Am a big fish fan over the fish at 375 degrees for 10-15 minutes, open the.. When you grate the coconut nice and brown Slaw, avocados, and I will have to try can... On the thickness of the freezer, a bottle of sweet hot is. These look so good, and cream flavor that feels super summery and pairs with. Ranch and pico de gallo recipes, but the finish product wont quite! Keep sharing things like this flour, 1 with the coconut, bread,! And texture combination is out of this world panko breadcrumbs a Pam sprayed baking on! Any coconut that has n't stuck can fall … pat each fish fillet dry with yummy! Garlic powder, cumin, and so fast it’ll have you dreaming of the,. To brown and cooked through cilantro and a good sprinkling of salt and pepper up to days!