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.
Ingredients
Units
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
