COCONUT CRUSTED FISH TACOS

Coconut Crusted Fish Tacos image

Provided by @MakeItYours

Number Of Ingredients 23

Coconut crust:
3/4 cup shredded unsweetened coconut
1/2 cup panko bread crumbs
1 tsp garlic powder
1 tsp cumin
1/2 tsp chili powder
Juice of 1 lime
4 tilapia filets
8 corn tortillas
Mango Salsa:
1/2 mango, diced
1 roma tomato, diced
1 jalapeño, seeds removed and diced
1/2 small red onion, diced
1 small bunch cilantro leaves, diced
Juice of 1 lime
1 tsp apple cider vinegar
Salt and pepper
To serve:
1 small avocado, diced
2 tbsp cotija cheese or queso fresco
fresh jalapeño (optional)
limes (optional)

Steps:

Preheat oven to 350°F. Line a baking sheet with foil or parchment.
Mix together all ingredients for the coconut crust. Set aside.
Rinse tilapia filets and pat dry with a paper towel. Squeeze lime juice over fish and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven and use a fork to gently break filets into smaller pieces.
While fish is cooking prepare mango salsa. Dice veggies and mango and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead.
Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas and serve immediately.