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Healthy Coconut Crusted Fish Tacos - Light, Crunchy, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fish: 1.5 pounds mild white fish (cod, mahi-mahi, halibut, or tilapia)
  • Coating: 1 cup unsweetened shredded coconut, 1/2 cup panko breadcrumbs (or gluten-free panko), 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, zest of 1 lime
  • Wet dredge: 2 large eggs (or 1/2 cup plain Greek yogurt loosened with 1 tablespoon water)
  • Slaw: 3 cups thinly sliced cabbage (green or purple), 1/4 cup chopped cilantro, 1/4 cup thinly sliced red onion, juice of 1 lime, 1 tablespoon olive oil, pinch of salt
  • Sauce: 1/2 cup plain Greek yogurt, 1 tablespoon lime juice, 1 teaspoon honey or maple syrup, 1 teaspoon hot sauce (optional), pinch of salt
  • Tortillas: 10–12 small corn or flour tortillas
  • Optional toppings: Avocado slices, extra cilantro, jalapeño, lime wedges
  • For cooking: Olive oil spray or 1–2 tablespoons neutral oil

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a rimmed sheet pan with parchment and lightly oil or spray it so the coating browns nicely.
  2. Prep the fish: Pat the fish dry with paper towels. Cut into thick strips (about 1 x 3 inches). Dry fish helps the coating stick and stay crisp.
  3. Make the coating: In a shallow bowl, combine shredded coconut, panko, chili powder, smoked paprika, garlic powder, salt, and lime zest. Mix well to distribute the spices.
  4. Set up dredging: In a second bowl, beat the eggs (or whisk yogurt with water). Keep bowls side by side for a clean workflow.
  5. Coat the fish: Dip each strip in the egg (or yogurt), let excess drip, then press into the coconut mixture, turning to fully coat. Place on the prepared pan. For extra crunch, gently press more coating on top.
  6. Light oil and bake: Lightly spray or drizzle the tops with oil. Bake for 10–14 minutes, flipping halfway, until the coating is golden and the fish flakes easily. Thicker pieces take longer; aim for an internal temp of about 145°F (63°C).
  7. Mix the slaw: While the fish bakes, toss cabbage, cilantro, and red onion with lime juice, olive oil, and a pinch of salt. Set aside to soften slightly.
  8. Stir the sauce: Combine yogurt, lime juice, honey, hot sauce if using, and a pinch of salt. Taste and adjust—more lime for brightness, more honey for balance.
  9. Warm the tortillas: Heat tortillas in a dry skillet over medium for 30–45 seconds per side or wrap in foil and warm in the oven for a few minutes. Warm tortillas won’t crack when you fold them.
  10. Assemble: Layer each tortilla with slaw, a piece or two of coconut-crusted fish, a drizzle of sauce, and any extras like avocado or jalapeño. Finish with a squeeze of lime.