Crunchy Coconut Fish Tacos with Mango Pico De Gallo
These Crunchy Coconut Fish Tacos with Mango Pico de Gallo are your ticket to paradise!
Packed with flavor and nutrition, this dish is a delightful way to incorporate more seafood into your diet. Fish is a fantastic source of omega-3 fatty acids, iodine, iron, and choline, and supports overall heart, brain, and bone health.
If seafood isn't a family favorite, the bright and refreshing flavors of the mango pico de gallo can make seafood more appealing!
Ingredients
Crunchy Coconut Fish Tacos
12 ounces of cod fillet
½ cup panko bread crumbs
½ cup unsweetened coconut shreds, pulsed
1 egg
1 tsp garlic powder
1 tsp smoked paprika
½ tsp salt
½ tsp pepper.
12 corn tortillas
Mango Pico De Gallo
1 large mango
2 Persian cucumber
½ large red bell peppers
1/4 small red onion
1/2 small jalapeño (optional)
1 whole avocado
Handful of cilantro
1 lime
Salt and pepper
Avocado-Cilantro Slaw
1 large avocado
Big handful of fresh cilantro
1/4 c avocado oil
1 c water
2 tbsp apple cider vinegar
1 medium lime, juiced
1 garlic clove
1/4 red onion
1 small jalapeño (optional)
sea salt, black pepper, cayenne pepper to taste
10 oz premade cabbage slaw mix
Instructions
1. Preheat oven to 400 F and prepare a lined baking sheet.
2. Wash and cut cod into 1-inch strips.
3. Combine bread crumbs, pulsed coconut, garlic powder, smoked paprika, salt and pepper in a large shallow bowl.
4. Crack and lightly beat egg and pour onto a bowl.
5. Dip cod strips egg then roll onto bread crumb mixture and lay onto a lined baking sheet.
6. Bake in the oven for 15 minutes.
7. Chop and combine mango pico de gallo ingredients in a medium bowl.
8. In a blender or food processor, blend the ingredients for the avocado cilantro sauce except for the slaw mix. Pour enough over slaw mix to fully dress. Reserve the remaining sauce to have on the side.
9. Warm tortillas. Serve with crunchy coconut fish and avocado cilantro slaw and top off with mango pico de gallo.