Coconut-Crusted Fish Tacos with Mango Salsa

Ingredients

• For the Coconut-Crusted Fish
• 1 lb white fish fillets (cod, tilapia, or mahi-mahi 🐟)
• 0.5 cup shredded unsweetened coconut 🥥
• 0.5 cup panko breadcrumbs 🍞
• 0.25 tsp paprika 🌶
• Salt & pepper to taste 🧂
• 2 eggs (beaten) 🥚
• 0.25 cup all-purpose flour 🌾
• 2 tbsp olive oil (for pan-frying) 🫒
• For the Mango Salsa
• 1 ripe mango, diced 🥭
• 0.25 red onion, finely chopped 🧅
• 0.5 red bell pepper, diced 🔴
• 1 tbsp cilantro, chopped 🌿
• Juice of 1 lime 🍋
• Pinch of salt 🧂
• For the Tacos
• 8 small corn tortillas 🌽
• 1 cup shredded red cabbage 🟣
• Optional: sour cream or yogurt drizzle 🍶

Instructions

1. 1Prep the Mango Salsa 🥭
2. 2In a bowl, mix mango, red onion, bell pepper, cilantro, lime juice, and salt. Let it chill while you cook the fish.
3. 3Set up your coating station 🍳
4. 4Place flour, eggs, and coconut + panko mix in three separate shallow dishes. Season fish with salt, pepper, and paprika.
5. 5Coat and cook the fish 🔥
6. 6Dredge each piece of fish: flour → egg → coconut-panko. Pan-fry in olive oil over medium heat for 3–4 minutes per side, until golden and crispy.
7. 7Warm the tortillas 🌮
8. 8Heat tortillas on a skillet or directly over flame for a few seconds until warm and slightly charred.
9. 9Assemble the tacos ✨
10. 10Layer with cabbage, fish, and mango salsa. Add a light drizzle of sour cream if desired.