Description
Make these healthy coconut fish tacos with mango salsa for a light and flavorful meal. You bake the fish instead of frying it for a lower fat option.
Ingredients
- 1 lb white fish fillets, cut into strips
- 1/2 cup shredded coconut
- 1/4 cup panko breadcrumbs
- 1 egg, beaten
- 1 mango, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 lime, juiced
- 8 small corn tortillas
Instructions
- Preheat your oven to 400°F (200°C).
- Mix the shredded coconut and panko breadcrumbs in a shallow dish.
- Dip each fish strip into the beaten egg, then coat with the coconut mixture.
- Place the coated fish strips on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes until the fish is cooked through and the coating is golden.
- While the fish bakes, combine the diced mango, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa.
- Warm the corn tortillas in a dry skillet or microwave.
- Assemble each taco with fish strips and a spoonful of mango salsa.
Notes
- Use firm white fish like cod or tilapia.
- Adjust the jalapeño amount to control the salsa’s spiciness.
- Serve immediately for the best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion