Crispy Coconut Fish Tacos
Crunchy fish tacos with toasted coconut in the coating and a limey cabbage slaw on top.
Steps
- 1
Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- 2
Set up three shallow bowls with the flour, the beaten eggs, and the panko mixed with the shredded coconut, salt, and black pepper.
- 3
Dredge the fish in flour, dip it in egg, then coat it well in the coconut-panko mixture. Place the pieces on the sheet pan.
- 4
Bake for 12 to 15 minutes until the coating is crisp and the fish flakes easily.
- 5
While the fish cooks, toss the cabbage with mayonnaise, lime zest, and lime juice. Season with a pinch more salt if needed.
- 6
Pile the fish into warm tortillas and top with the slaw. Add avocado and hot sauce if using, then serve right away.
Make it fancy
Kick it up a notch
Optional moves for when you want to impress.
- Stir a little sriracha or chili crisp into the mayo if you want a spicy slaw situation.
- Warm the tortillas directly over a gas flame or in a dry skillet so they get a few charred spots.
- Add thinly sliced mango or pineapple on top if you want the tacos to lean sweeter and brighter.
- Serve with extra lime wedges and a shower of cilantro for a fresher finish.