Coconut Crusted Fish Tacos with Mango Salsa

These quick and easy coconut crusted fish tacos with mango salsa are sure to be a hit! They are loaded with flavor and topped with refreshing mango salsa, making them a fun new way to spruce up any Taco Tuesday!

I’ll be honest fish isn’t my favorite thing in the world and I certainly don’t eat a lot of it. So you can imagine the surprise when I made this fish tacos recipe for supper one night.

Needless to say, fish recipes aren’t my specialty and my family certainly wasn’t expecting fish tacos to be the next thing I tried making. I’m not even sure if they thought I could cook fish…

Anyway, this recipe turned out to be a smashing hit! Everyone loved it, and fish tacos quickly became a new addition to our beloved taco night.

The perfectly cooked pieces of fish are well seasoned and crusted with coconut, then topped with fresh mango salsa, homemade guacamole, and more! Needless to say, they are amazing, and a great new recipe to add to the weekly meal plan.

If you aren’t normally a big fan of fish or fish tacos, seriously give this recipe a try. You’ll be surprised by how fun, easy, and yummy it is! Plus it is also the perfect recipe for dinner parties and get-togethers with friends, and of course taco Tuesday!

coconut crusted fish tacos

for the fish

• white fish fillets –I like to use cod or tilapia. But you can also use halibut, mahi mahi, snapper,  bass, and catfish.
• ​unsweetened coconut flakes or shredded coconut
• panko bread crumbs
• garlic powder, cumin, sea salt, and chili powder OR homemade taco seasoning 
• egg –if you don’t want to use an egg wash you can also use coconut milk, water, or skip it altogether.​

Serving

• small flour tortillas, you can use corn tortillas as well but we prefer flour ones for this recipe.
• shredded green or red cabbage 
• guacamole
• sour cream
• cheese- optional
• lime wedges
• pickled jalapenos -optional
• mango salsa (recipe below)

How to make coconut crusted fish tacos

If you are using frozen fish, take it out of the freezer and allow it to thaw completely before starting. Also if you are planning to serve these with homemade mango salsa, I would recommend making that first (see the recipe below) and allowing it to sit in the fridge while you prep the tacos.

Preheat the oven to 400 degrees F.

Line a baking sheet with foil or parchment paper, and set aside.

In a medium bowl, combine the coconut flakes and bread crumbs, toss to combine, and set site. In a shallow dish whisk the egg(or place the alternative to the egg wash) and set aside

Using scissors, cut the fish fillets into 1-inch bite-sized pieces, and place them in a dish. Add the seasoning and toss to combine, making sure each piece of fish is coated in the seasoning.

One piece at a time carefully dip the fish into the egg wash, then toss gently in the coconut mixture, pressing it into the fish a little to help it stick, and place the finished piece on your prepared baking sheet. Repeat until all the fish pieces are ready.

Bake the fish for 10-15 minutes or until cooked through and flaky. Switch your oven to broil and broil the fish until the coconut crust is golden brown and crispy. Remove the pan from the oven and allow the fish to cool for 1-2 minutes before assembling.

To assemble the tacos, start with a warmed tortilla, place the fish pieces and shredded cabbage on the first, then layer on the toppings of choice, finish with a squeeze of fresh lime juice, and enjoy!

Notes

Feel free to top these tacos with any of your favorite taco toppings! Personally, I like to go for mango salsa, guacamole and jalapenos.

These tacos can easily be prepped ahead of time for fish can be made 2 days in advance if needed!

If you prefer your tacos to be spicier, you can add crushed red pepper flakes to the fish seasoning. And top the finished tacos with hot sauce

Homemade Mango Salsa

Ingredients

• ​diced fresh mango
• finely diced red onion
• black beans
• lime or lemon, juiced
• fresh cilantro

Directions

Combine all the ingredients together in a small bowl, and set aside until ready to use.

Mango salsa can be stored in an airtight container in the fridge for up to 5 days. It also makes a great topping for shrimp tacos, beef or shredded chicken tacos, quesadillas, and more!