Coco-Crusted Pescado Tacos con Mango Salsa

Ingredientes

• para the coco-Crusted pescado
• 1 lb white pescado fillets (cod, tilapia, o mahi-mahi 🐟)
• 0.5 cup shredded unsweetened coco 🥥
• 0.5 cup panko breadcrumbs 🍞
• 0.25 tsp paprika 🌶
• sal & pepper to taste 🧂
• 2 eggs (beaten) 🥚
• 0.25 cup all-purpose flour 🌾
• 2 tbsp aceite de oliva (para pan-frying) 🫒
• para the mango Salsa
• 1 ripe mango, picado en cubos 🥭
• 0.25 red cebolla, finamente picado 🧅
• 0.5 red bell pepper, picado en cubos 🔴
• 1 tbsp cilantro, picado 🌿
• Juice de 1 lima 🍋
• Pinch de sal 🧂
• para the Tacos
• 8 pequeño corn tortillas 🌽
• 1 cup shredded red cabbage 🟣
• opcional: sour cream o yogurt drizzle 🍶

Instrucciones

1. 1Prep the mango Salsa 🥭
2. 2In a bowl, mix mango, red cebolla, bell pepper, cilantro, lima juice, y sal. Let it chill while you cocina the pescado.
3. 3Set up your coating station 🍳
4. 4Place flour, eggs, y coco + panko mix in three separate shallow dishes. Season pescado con sal, pepper, y paprika.
5. 5Coat y cocina the pescado 🔥
6. 6Dredge each piece de pescado: flour → egg → coco-panko. Pan-fry in aceite de oliva over fuego medio para 3–4 minutes per side, until golden y crispy.
7. 7Warm the tortillas 🌮
8. 8calienta tortillas on a sartén o directly over flame para a few seconds until warm y slightly charred.
9. 9Assemble the tacos ✨
10. 10Layer con cabbage, pescado, y mango salsa. Add a light drizzle de sour cream if desired.