Coconut and Panko Crispy Fish Tacos
Coconut and Panko Crispy Fish Tacos

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut and panko crispy fish tacos. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Mix your panko and coconut and mix to combine together In a separate bowl, mix your mayo and sriracha. Dip each piece of fish in your mayo mixture to coat all sides. Roll in your coconut and breadcrumb mixture. To get that light, crispy crust on the fish I prefer baking versus frying, there is less to clean up and it enhances the flavor of the coconut.

Coconut and Panko Crispy Fish Tacos is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Coconut and Panko Crispy Fish Tacos is something that I’ve loved my whole life.

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

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

The coconut shrimp are so unbelievably crispy and crunchy and tasty, it's hard not to eat all the shrimp before it's taco time. For crunch and creaminess I made a barely spicy chili lime coleslaw. Combine the coconut, almond meal, sea salt, paprika, garlic powder, cumin, and chili powder in a shallow bowl. One strip at a time, dip the fish into the egg.

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 :)

Combine the coconut, almond meal, sea salt, paprika, garlic powder, cumin, and chili powder in a shallow bowl. One strip at a time, dip the fish into the egg. Transfer the egg-coated fish into the coconut. 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.

So that’s going to wrap it up for this special food coconut and panko crispy fish tacos recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!