Healthy Coconut Fish Tacos With Mango Salsa Recipe

I absolutely love sharing this Healthy Coconut Fish Tacos With Mango Salsa Recipe because it s just bursting with fresh, tropical flavors that make weeknight dinners feel like a mini vacation. The golden coconut crust adds a delightful crunch and a subtle sweetness, perfectly complementing the zingy, vibrant mango salsa that brightens every bite. You ll find that this dish is not only delicious but surprisingly light and healthy, making it a go-to whenever you want something fun yet nourishing.

When I first tried this recipe, I was hooked immediately – the balance between crispy, creamy, and fresh was spot on. Whether you re cooking for family, friends, or just treating yourself, these tacos come together quickly and look impressive. Trust me, once you try this Healthy Coconut Fish Tacos With Mango Salsa Recipe, it will become one of your fave ways to enjoy fish with a fun twist.

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Ingredients You’ll Need

To nail this Healthy Coconut Fish Tacos With Mango Salsa Recipe, you want ingredients that bring bright, fresh flavors and a touch of crunch. Using whitefish like tilapia or cod keeps it mild and flaky, while the coconut and spices create that unforgettable crispy coating.

• Shredded unsweetened coconut: Adds natural sweetness and crunch; skip the sweetened kind to keep it healthy.
• Panko bread crumbs (or gluten-free breadcrumbs): Gives extra crispiness without heavy coating.
• Garlic powder: Enhances savory depth effortlessly.
• Ground cumin: Adds warmth and a subtle smoky note.
• Chili powder: Brings a gentle kick; adjust to your heat preference.
• Salt: Balances and elevates all the flavors.
• Fresh lime juice: Keeps the fish moist and brightens overall taste.
• Whitefish filets (tilapia or cod): Best with fresh or thawed; flaky texture works perfectly here.
• Corn tortillas: Warmed, they re the perfect base for holding all the delicious layers.
• Mango: Ripeness is key for sweet, juicy salsa every time.
• Ripe tomato: Adds freshness and balances sweet mango.
• Jalapeño: Seeded to control heat but still adds exciting spice.
• Red onion: Provides crunch and a bit of sharpness for contrast.
• Cilantro leaves: Fresh herbaceous flavor rounds out the salsa.
• Apple cider vinegar: Adds tang and makes salsa zing.
• Avocado (optional): Creamy texture that pairs beautifully with the spice.
• Cotija or queso fresco cheese (optional): For a salty, crumbly finish, unless you want it dairy-free.
• Extra fresh jalapeño and limes: For garnish and extra zing, great to have on hand.

Variations

I love making this recipe my own depending on what s in season or what pantry staples I have. Feel free to tweak the salsa or the breading mix to suit your spice tolerance or dietary needs-you ll find it s super forgiving and versatile.

• Gluten-Free: Use gluten-free panko or crushed rice crackers to keep the crisp texture without the gluten-I do this often for family members who prefer it.
• Dairy-Free: Skip the cheese or use a sprinkle of nutritional yeast for a cheesy flavor without dairy.
• Extra Heat: For those who love spicy, I sometimes leave the jalapeño seeds in and add a dash of cayenne to the coconut breading.
• Fruit Swap: Tried swapping mango for pineapple or peach in the salsa-each brings a fresh dimension and works wonderfully.

How to Make Healthy Coconut Fish Tacos With Mango Salsa Recipe

Step 1: Prep Your Coconut Bread Crumb Coating

First things first, mix your shredded coconut, panko, garlic powder, ground cumin, chili powder, and salt together in a shallow dish or plate. This combination creates the crispy crust that I completely adore. Spread it out evenly – it ll be easier to coat your fish this way and you won t waste any delicious crumbs.

Step 2: Prepare the Fish

Rinse your whitefish filets and pat them dry with paper towels-this helps the lime juice and coating stick better. Squeeze fresh lime juice over the fish for that bright zing. Then gently press each filet into your coconut mixture, making sure to coat both sides well but without breaking the delicate fish. Place the coated filets on a parchment-lined baking sheet.

Step 3: Bake Until Crispy and Flaky

Bake the fish in a preheated 350°F oven for about 15-20 minutes, depending on how thick your filets are. The fish is done when it s opaque and flakes easily. For that perfect crunch, broil for an additional 1 minute at the end-but watch closely so it doesn t burn. This little finish step is what took these tacos over the top for me!

Step 4: Make Your Mango Salsa

While the fish bakes, dice your mango, tomato, jalapeño, red onion, and cilantro. Toss them all together in a bowl. Add lime juice, apple cider vinegar, and a pinch of salt to make everything pop. I like to let it sit so the flavors meld, but you can also make this salsa a day ahead-it actually tastes even better!

Step 5: Assemble Your Tacos

Warm your corn tortillas to make them nice and pliable. Break the crispy fish into bite-sized pieces with a fork and pile it onto each tortilla. Top generously with mango salsa, then add diced avocado and crumbled cotija cheese if you like. A squeeze of fresh lime over the top and maybe a few jalapeño slices for heat will make these tacos sing.

How to Serve Healthy Coconut Fish Tacos With Mango Salsa Recipe

Garnishes

Personally, I love topping these tacos with diced avocado and a little sprinkle of cotija cheese-it adds creaminess and tang that pair so well with the coconut crunch. If you want an extra kick, thin slices of fresh jalapeño or a drizzle of hot sauce really do the trick. Don t skip the fresh lime wedges too; a quick squeeze right before eating brightens everything up and balances the sweetness.

Side Dishes

I usually serve these Healthy Coconut Fish Tacos With Mango Salsa Recipe alongside a light cabbage slaw or a simple black bean salad. Crispy tortilla chips with guacamole also make for a great side if you want a bit more crunch on the table. For something heartier, a cilantro-lime rice or quinoa salad complements the tacos beautifully.

Creative Ways to Present

For summer parties or casual get-togethers, I like to make a taco bar-lay out warm tortillas, the coconut fish, mango salsa, and all the toppings on the counter so everyone can build their own. You can also serve the fish on mini tostadas or lettuce cups for a fun twist that s super fresh and light. Garnishing the platter with lime wedges and fresh cilantro always adds to the festive vibe.

Make Ahead and Storage

Storing Leftovers

I find leftover fish and salsa stay fresh in airtight containers in the fridge for up to 2 days. Keep the tortillas separate and warm them just before serving to avoid any sogginess. If you want to enjoy leftovers without losing that delicious crunch on the fish, reheating in a toaster oven or under the broiler for a minute works wonders.

Freezing

While the fish tastes best fresh, you can freeze the breaded fish filets before baking. Just flash freeze them on a tray until solid, then transfer to a freezer bag. When ready to cook, bake directly from frozen-increasing cooking time slightly-and finish with the broil step. I don t recommend freezing the salsa, though, as fresh fruit salsas don t freeze well and lose their texture.

Reheating

The best way I ve found to reheat leftover fish is popping it in a toaster oven or a hot oven on a wire rack for 5-7 minutes to keep it crisp. Avoid microwaving if you can since that makes the crust soggy. For the salsa, just give it a gentle stir and serve cold for the freshest flavor.

FAQs

Final Thoughts

This Healthy Coconut Fish Tacos With Mango Salsa Recipe is one of those dishes that makes me genuinely happy every time I make it. The combination of textures and flavors feels indulgent yet wholesome, and it s simple enough to whip up any night of the week. If you haven t tried making fish tacos this way, I really recommend giving it a go-you might just find your new favorite taco night staple. Plus, your family or guests will thank you for bringing something fresh and exciting to the table!

Healthy Coconut Fish Tacos With Mango Salsa Recipe

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• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 tacos
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican
• Diet: Gluten Free

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Description

These Healthy Coconut Fish Tacos with Mango Salsa are a vibrant and flavorful meal featuring crispy baked whitefish coated in a crunchy coconut and panko breadcrumb mixture. Paired with a fresh, tangy mango salsa and traditional toppings like avocado and cotija cheese, these tacos offer a delightful blend of textures and tropical flavors perfect for a light, nutritious dinner.

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Ingredients

Units USM Scale 1x2x3x

For the Coconut Fish Tacos:

• 3/4 cup shredded unsweetened coconut
• 1/2 cup panko bread crumbs (use gluten-free breadcrumbs for gluten-free option)
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• Juice of 1 lime
• 1 lb whitefish filets (such as tilapia or cod)
• 8 corn tortillas

For the Mango Salsa:

• 1/2 mango, diced
• 1 medium ripe tomato, diced
• 1 jalapeño, seeds removed and diced
• 1/4 small red onion, diced
• 1 small bunch cilantro leaves, diced
• Juice of 1 lime
• 1 tsp apple cider vinegar
• Salt, to taste

For Serving:

• 1 small avocado, diced
• 2 tbsp cotija cheese or queso fresco (omit for dairy-free)
• Fresh jalapeño (optional)
• Limes (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
2. Prepare Coating Mixture: In a bowl, combine the shredded unsweetened coconut, panko bread crumbs, garlic powder, ground cumin, chili powder, and salt. Pour this mixture onto a flat plate to make coating the fish easier.
3. Coat the Fish: Rinse the whitefish filets and pat them dry thoroughly with a paper towel. Squeeze the juice of one lime evenly over the fish to add brightness and enhance flavor. Gently press each filet into the coconut mixture, coating both sides well to create a crunchy crust.
4. Bake the Fish: Arrange the coated fish filets on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, depending on the thickness, until the fish turns opaque and flakes easily. For a crispier crust, broil the fish for the last minute of cooking carefully to avoid burning.
5. Prepare Mango Salsa: While the fish is baking, combine the diced mango, ripe tomato, jalapeño, red onion, and cilantro in a small bowl. Add the juice of one lime, apple cider vinegar, and salt to taste. Mix well and set aside to let the flavors meld.
6. Break Fish into Pieces: Once cooked, remove the fish from the oven and use a fork to gently break the filets into smaller, taco-friendly pieces.
7. Assemble Tacos: Warm the corn tortillas, then layer them with the crispy coconut fish pieces, spoonfuls of mango salsa, diced avocado, and sprinkle with cotija cheese or queso fresco. Add fresh jalapeño slices and lime wedges if desired for extra flavor and heat.

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Notes

• Mango salsa can be prepared up to one day in advance and stored in an airtight container in the refrigerator for enhanced flavor.
• Extra coconut breading mixture can be stored in an airtight container in the pantry for up to three months; avoid storing any breading that has already come into contact with raw fish for food safety.
• The cooking time for fish might vary depending on thickness; fish is done when it reaches an internal temperature of 145°F or flakes easily with a fork.

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Nutrition

• Serving Size: 2 tacos
• Calories: 320
• Sugar: 5g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 22g
• Cholesterol: 55mg