Coconut Crusted Fish Tacos with Mango Salsa
These quick and easy coconut crusted fish tacos with mango salsa are sure to be a hit! They are loaded with flavor and topped with refreshing mango salsa, making them a fun new way to spruce up any Taco Tuesday!
Ingredients
for the fish
- 1 1/2 lbs white fish I like to use cod or tilapia. But you can also use halibut, mahi mahi, snapper, bass, and catfish.
- 1 cup unsweetened coconut flakes or shredded coconut
- 3/4 cup panko bread crumbs
- 1 1/2 tsp garlic powder see note
- 1 1/2 tsp cumin see note
- 1/4 tsp sea salt see note
- 1 tsp chili powder see note
- 1 egg If you don't want to use an egg wash you can also use coconut milk, or water, or skip it altogether.
For Serving
- small flour tortillas you can use corn tortillas as well but we prefer flour ones for this recipe
- shredded green or red cabbage
- guacamole
- sour cream
- cheese optional
- lime wedges
- pickled jalapenos optional
- mango salsa
Homemade Mango Salsa
- 2 ripe mangos diced
- 1 red onion finely diced
- 1 14.5 oz can black beans drained and rinsed
- 1 lime or lemon juiced
- chopped fresh cilantro to taste
Instructions
- If you are using frozen fish, take it out of the freezer and allow it to thaw completely before starting. Also if you are planning to serve these with homemade mango salsa, I would recommend making that first (see the recipe below) and allowing it to sit in the fridge while you prep the tacos.
To make the Fish
- Preheat the oven to 400 degrees F.
- Line a baking sheet with foil or parchment paper, and set aside.
- In a medium bowl, combine the coconut flakes and bread crumbs, toss to combine, and set site. In a shallow dish whisk the egg(or place the alternative to the egg wash) and set aside
- Using scissors, cut the fish fillets into 1-inch bite-sized pieces, and place them in a dish.
- Add the seasoning and toss to combine, making sure each piece of fish is coated in the seasoning.
- One piece at a time carefully dip the fish into the egg wash, then toss gently in the coconut mixture, pressing it into the fish a little to help it stick, and place the finished piece on your prepared baking sheet.
- Repeat until all the fish pieces are ready.
- Bake the fish for 10-15 minutes or until cooked through and flaky.
- Switch your oven to broil and broil the fish until the coconut crust is golden brown and crispy.
- Remove the pan from the oven and allow the fish to cool for 1-2 minutes before assembling.
To make the Mango Salsa
- Combine all the ingredients together in a small bowl, and set aside until ready to use.
To assemble
- Start with a warmed tortilla, place the fish pieces and shredded cabbage on the first, then layer on the toppings of choice, finish with a squeeze of fresh lime juice, and enjoy!
Notes
You can use 4 tsp homemade taco seasoning in place of the other seasonings in the recipe.
Feel free to top these tacos with any of your favorite taco toppings! Personally, I like to go for mango salsa, guacamole and jalapenos.
These tacos can easily be prepped ahead of time for fish can be made 2 days in advance if needed!
If you prefer your tacos to be spicier, you can add crushed red pepper flakes to the fish seasoning. And top the finished tacos with hot sauce
Mango salsa can be stored in an airtight container in the fridge for up to 5 days. It also makes a great topping for shrimp tacos, beef or shredded chicken tacos, quesadillas, and more!
Tried this recipe?Let us know how it was!