Recipe: Coconut and Panko Crispy Fish Tacos

Today, let's try learn to make Coconut and Panko Crispy Fish Tacos

Friend Angel Recipemust try Coconut and Panko Crispy Fish Tacos for serving father. How to cook Coconut and Panko Crispy Fish Tacos very simple.

About Coconut and Panko Crispy Fish Tacos

Coconut and Panko Crispy Fish Tacos.

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Coconut and Panko Crispy Fish Tacos Kellie Ro Toronto. . It consists of Panko breadcrumbs and coconut flakes. This combo tastes and smells incredible and it goes great on fish, shrimp, and chicken.

Coconut and Panko Crispy Fish Tacos Heat the corn tortillas in a skillet till they become warm, fragrant, and flexible. Coat the fish in the coconut mixture, pressing to adhere. Arrange the breaded fish on the prepared baking sheet and repeat with the remaining ingredients.
listen Angel Recipe how processingCoconut and Panko Crispy Fish Tacos.

Ingredients Coconut and Panko Crispy Fish Tacos is:

Set Up Here of coleslaw mix.
You Need Bag of coleslaw veggies.
You Need 1/2 cup of mayo.
You Need 1 tbs of sriracha (or more if you want is spicier).
You Set Up 1 tsp of honey.
You Need of Juice of 1/2 lime.
Prepare of fish.
You Need 4 of filets of fish (I used cod) cut in 1/2 to make 8 pieces.
You Need 1/2 cup of mayo.
You Need 1 1/2 tbs of sriracha.
You Need 1/2 cup of shredded unsweetened coconut.
You Need 1/2 cup of + 1 tbs panko breadcrumbs (GF breadcrumbs if you're GF).

Sprinkle the fish lightly with salt. Fish Prep Combine Panko, coconut and spices in a wide shallow bowl and stir to combine. Working one at a time, take a piece of fish and press all sides into the coating mix, then place on an oven safe baking rack. A mix of savory and sweet, these coconut crusted fish tacos are a MUST try!

Here's how to make Coconut and Panko Crispy Fish Tacos step by step

Mix all your ingredients together for the coleslaw, toss and set aside..
In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together.
In a separate bowl, mix your mayo and sriracha..
Dip each piece of fish in your mayo mixture to coat all sides..
Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them..
In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through..
Serve in corn tortillas, flour tortillas or on a salad.... or ya know, however you wanna eat it :).

The crunch of the coconut breaded cod paired with the sweetness of mango, topped with a kick of jalapeno, creates a delicious blend you won't be able to get enough of. For all the pescatarians out there, you can use this breading method for any favorite white fish. Place fish pieces in a medium bowl. Sprinkle with olive oil, lime juice, and a good sprinkling of salt and pepper. These fish tacos are so delicious with a crispy baked coconut exterior surrounding tender white fish, topped with a fresh mango salsa, creamy avocado, and tangy cotija that will leave you feeling like you're on vacation at the beach. .

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