Recipe of Perfect Coconut and Panko Crispy Fish Tacos

Coconut and Panko Crispy Fish Tacos. 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.

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.

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, coconut and panko crispy fish tacos. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Coconut and Panko Crispy Fish Tacos is one of the most favored of current trending meals on earth. It's enjoyed by millions daily. It is simple, it's quick, it tastes yummy. They are fine and they look wonderful. Coconut and Panko Crispy Fish Tacos is something which I have loved my entire life.

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.

To get started with this recipe, we must prepare a few ingredients. You can cook coconut and panko crispy fish tacos using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Coconut and Panko Crispy Fish Tacos:

1. {Make ready of coleslaw mix.
2. {Get Bag of coleslaw veggies.
3. {Take 1/2 cup of mayo.
4. {Get 1 tbs of sriracha (or more if you want is spicier).
5. {Prepare 1 tsp of honey.
6. {Make ready of Juice of 1/2 lime.
7. {Take of fish.
8. {Prepare 4 of filets of fish (I used cod) cut in 1/2 to make 8 pieces.
9. {Take 1/2 cup of mayo.
10. {Take 1 1/2 tbs of sriracha.
11. {Prepare 1/2 cup of shredded unsweetened coconut.
12. {Take 1/2 cup of + 1 tbs panko breadcrumbs (GF breadcrumbs if you're GF).

Sprinkle the fish lightly with salt. Rinse tilapia filets, and pat dry with a paper towel. Squeeze lime juice over fish, and then coat with the coconut mixture. A mix of savory and sweet, these coconut crusted fish tacos are a MUST try!

Instructions to make Coconut and Panko Crispy Fish Tacos:

1. Mix all your ingredients together for the coleslaw, toss and set aside..
2. In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together.
3. In a separate bowl, mix your mayo and sriracha..
4. Dip each piece of fish in your mayo mixture to coat all sides..
5. Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them..
6. In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through..
7. 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.

So that's going to wrap it up with this special food coconut and panko crispy fish tacos recipe. Thank you very much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!