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Coconut Crusted Fish Tacos

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Coconut Crusted Fish Tacos are crispy, tropical-inspired tacos featuring golden fish fillets coated in shredded coconut and panko, served in warm tortillas with fresh slaw and zesty toppings. A light yet indulgent meal perfect for any taco night.

Ingredients

  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi)
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 cup olive oil or neutral cooking oil (for frying)
  • 8 corn or flour tortillas
  • 2 cups shredded cabbage or coleslaw mix
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (for garnish)
  • Optional toppings: avocado slices, mango salsa, spicy mayo, sour cream

Instructions

  1. Pat the fish dry and cut into taco-sized strips.
  2. Prepare three shallow bowls: one with flour mixed with salt, pepper, garlic powder, and paprika; one with beaten eggs; and one with shredded coconut mixed with panko breadcrumbs.
  3. Dredge each fish piece in the flour, dip in the egg, then coat with the coconut-panko mixture, pressing to adhere.
  4. Heat oil in a skillet over medium-high heat.
  5. Fry fish pieces for 2–3 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
  6. Warm tortillas in a dry skillet or microwave.
  7. Assemble tacos: add slaw to each tortilla, top with coconut crusted fish, and garnish with sauce, avocado, and cilantro.
  8. Serve immediately with lime wedges on the side.

Notes

Bake the fish at 425°F for 12–15 minutes for a lighter option.Use gluten-free flour and breadcrumbs to make it gluten-free.Add cayenne to the flour or drizzle with spicy mayo for heat.Mango or pineapple salsa adds a great tropical contrast.Reheat leftover fish in a skillet or toaster oven for best texture.

Nutrition

Find it online: https://cookibly.com/coconut-crusted-fish-tacos/