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Healthy Coconut Fish Tacos With Mango Salsa

Crunchy coconut fish tacos topped with a fresh mango salsa on a white plate.

5 from 1 reviews

Healthy Coconut Fish Tacos With Mango Salsa with a crunchy baked coconut breading are easy to make, super delicious, and perfect for weeknight dinners or celebrating with friends! (gluten-free and dairy-free options)

Ingredients

Scale

For the Coconut Fish Tacos:

  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup panko bread crumbs (use gf breadcrumbs for gluten-free option)
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • Juice of 1 lime
  • 1 lb whitefish filets (such as tilapia or cod)
  • 8 corn tortillas

For the Mango Salsa:

  • 1/2 mango, diced
  • 1 medium ripe tomato, diced
  • 1 jalapeño, seeds removed and diced
  • 1/4 small red onion, diced
  • 1 small bunch cilantro leaves, diced
  • Juice of 1 lime
  • 1 tsp apple cider vinegar
  • Salt, to taste

For serving:

  • 1 small avocado, diced
  • 2 tbsp cotija cheese or queso fresco (omit for dairy-free)
  • fresh jalapeño (optional)
  • limes (optional)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment or a silicone baking mat.
  2. Mix together coconut, bread crumbs, garlic powder, cumin, chili powder and salt. Pour onto a plate for coating the fish.
  3. Rinse fish filets and pat dry with a paper towel. Squeeze lime juice over fish and then coat with the coconut mixture by gently pressing breading onto both sides. Place on lined baking sheet.
  4. Bake fish for 15-20 minutes, depending on thickness of the fish. Broil for the last minute to get the coconut nice and crispy. Remove from oven and use a fork to gently break filets into smaller pieces.
  5. While fish is cooking prepare mango salsa. Dice mango, tomato, jalapeño, onion and cilantro and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste.
  6. Once fish is done, assemble tacos on warmed corn tortillas and top with mango salsa and any additional toppings you'd like.

Notes

  • Mango salsa can be made up to a day in advance. Store in an airtight container in the refrigerator.
  • Extra coconut breading can be made and stored in the pantry in an airtight container for up to 3 months. Make sure you don't store any breading that has been placed on the plate to coat the fish.
  • Thicker fish filets will take longer to cook than thinner ones. The fish is ready when it is opaque and easily flakes, or when it reaches an internal temperature of 145°F.

Keywords: coconut fish tacos with mango salsa, healthy fish tacos, baked coconut fish tacos