Description
A quick and easy weeknight dinner featuring white fish coated in a crispy mixture of panko breadcrumbs and unsweetened coconut, served with a tangy lime slaw and avocado.
Ingredients
Scale
- 1.5 pounds white fish fillets (such as cod, tilapia, or haddock), cut into 1-inch strips
- 1 cup panko breadcrumbs
- 1 cup unsweetened shredded coconut
- 2 large eggs
- 2 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1/2 medium head green cabbage, shredded
- 2 large limes (juice and zest)
- 1/2 medium red onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 12 small corn tortillas
- 1 ripe avocado, sliced
- 1 serrano or jalapeño pepper, minced
- Vegetable oil for frying
Instructions
- Prepare the slaw by combining shredded cabbage, sliced red onion, minced pepper, and chopped cilantro in a bowl. Squeeze the juice of one lime over the mix, add a pinch of salt, and toss well. Set aside to marinate.
- Pat the fish fillets completely dry with paper towels and cut into 1-inch strips. Season lightly with salt and pepper.
- Set up a breading station with three shallow bowls. In the first, beat eggs with mayonnaise, garlic powder, and a pinch of salt. In the second, mix panko breadcrumbs, shredded coconut, and cumin.
- Dredge each piece of fish in the egg wash, letting excess drip off, then press firmly into the panko-coconut mixture to coat evenly.
- Heat about 2 tablespoons of oil in a large skillet over medium-high heat. Fry the fish pieces in batches, avoiding crowding the pan, for 3-4 minutes per side until golden brown and crispy. Ensure internal temperature reaches 145°F.
- Warm the tortillas in a dry skillet or directly over a gas flame until pliable.
- Assemble tacos by spreading slaw on tortillas, topping with crispy fish, drizzling with lime juice, and adding avocado slices. Serve immediately.
Notes
Ensure fish is completely dry before coating to achieve maximum crispiness. Do not skip the mayonnaise in the egg wash as it helps the coating adhere. Coconut burns easily, so maintain medium-high heat rather than high. Leftover slaw keeps well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per person
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: fish tacos, coconut fish, panko, weeknight dinner, easy seafood, crispy fish, white fish, healthy tacos