Chef Marco
Crispy, crunchy, and oh-so-delicious, coconut crusted fish tacos are the perfect blend of tropical flavors and satisfying texture. These tacos are not only a great way to enjoy fish but also a delightful twist on traditional taco night. With the added zing of sweet chili sauce, every bite is packed with flavor.
Why Make This Recipe
If you’re looking for a dish that transports you straight to the beach while satisfying your cravings, these coconut crusted fish tacos are your answer. They’re perfect for dinner parties, casual family meals, or simply indulging your taste buds on a fun weekday night. The combination of flaky fish, crunchy coconut, and vibrant toppings makes this recipe a winner every time. Plus, you can easily customize it with your favorite toppings!
How to Make Coconut Crusted Fish Tacos with Sweet Chili Sauce
Ingredients
- 1 lb white fish fillets (cod, mahi mahi, tilapia), cut into strips
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Salt & pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Oil, for frying or baking
- 6 corn or flour tortillas, warmed
- 1 cup shredded red cabbage
- 1/2 cup carrot, julienned or grated
- Handful of cilantro leaves
- Avocado slices, optional
- Lime wedges, to serve
- 1/2 cup store-bought sweet chili sauce or homemade:
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 clove garlic (minced)
- 1/2 tsp red chili flakes
- 1 tsp cornstarch + 1 tbsp water (for cornstarch slurry)
Directions
Prep the coating station: Set up three bowls – Bowl 1 for flour mixed with seasonings, Bowl 2 for beaten eggs, and Bowl 3 for the coconut-panko mixture.
Coat the fish: Dredge each piece of fish in the flour, dip it in egg, and then press it into the coconut-panko mixture. Set aside.
Cook the fish: Choose one of the following methods:
- Pan-fry: Heat oil in a skillet and fry the fish for 2–3 minutes per side until golden and crisp.
- Bake: Preheat the oven to 425°F (220°C) and bake for 12–15 minutes, flipping halfway through.
- Air fry: Preheat the air fryer to 400°F (200°C) and cook for 8–10 minutes.
If making homemade sweet chili sauce: Combine vinegar, sugar, water, garlic, and chili flakes in a saucepan. Simmer until the sugar dissolves, then stir in the cornstarch slurry until thickened. Allow it to cool down.
Assemble the tacos: Warm the tortillas, add shredded cabbage and carrot, top with the coconut-crusted fish, drizzle with sweet chili sauce, sprinkle with cilantro and avocado, and finish with a squeeze of lime.
How to Serve Coconut Crusted Fish Tacos
Serve your coconut crusted fish tacos fresh and hot, garnished with lime wedges and a side of extra sweet chili sauce for dipping. They pair beautifully with a refreshing mango salsa or a light salad for a complete meal that’s sure to impress.
How to Store Coconut Crusted Fish Tacos
If you have leftovers (which is unlikely!), store the components separately in airtight containers. The fish is best enjoyed fresh but can be kept in the refrigerator for up to 2 days. Keep the toppings separate to maintain their crunch. Reheat the fish in the oven to regain its crispiness.
Tips to Make Coconut Crusted Fish Tacos
- For an extra crispy coating, let the coated fish pieces rest for a few minutes before cooking.
- Feel free to mix in some spices to the flour for added flavor, such as cumin or cayenne pepper for a little heat.
- If you’re short on time, store-bought sweet chili sauce works perfectly, but homemade is a game-changer!
Variation
You can easily customize these tacos by substituting the fish with shrimp, chicken, or tofu. Change up the toppings based on what you have on hand; diced tomatoes, radishes, or pickled onions can all add a new twist.
FAQs
Can I make the sweet chili sauce ahead of time?
Absolutely! You can make it up to a week in advance and store it in the fridge.
Is there a gluten-free option for the coating?
Yes! Substitute the all-purpose flour for a gluten-free blend and use gluten-free breadcrumbs for the coating.
Can I bake the fish instead of frying?
Definitely! Baking is a healthier option, and it keeps the fish tender. Just be sure to keep an eye on it to avoid overcooking.
A Tropical Twist on Taco Night
Description
Crispy, coconut crusted fish tacos served with a delightful sweet chili sauce, perfect for dinner parties or a fun weekday meal.
Ingredients
Instructions
- Set up three bowls: Bowl 1 for flour mixed with seasonings, Bowl 2 for beaten eggs, Bowl 3 for the coconut-panko mixture.
- Dredge each piece of fish in the flour, dip it in egg, and then press it into the coconut-panko mixture. Set aside.
- Heat oil in a skillet and fry the fish for 2-3 minutes per side until golden and crisp.
- Preheat the oven to 425°F and bake for 12-15 minutes, flipping halfway through.
- Preheat the air fryer to 400°F and cook for 8-10 minutes.
- In a saucepan, combine vinegar, sugar, water, garlic, and chili flakes. Simmer until sugar dissolves, then stir in the cornstarch slurry until thickened.
- Allow it to cool down before serving.
- Warm the tortillas, then add shredded cabbage and carrot.
- Top with the coconut-crusted fish, drizzle with sweet chili sauce, sprinkle with cilantro and avocado, and finish with a squeeze of lime.
Notes
- For an extra crispy coating, let the coated fish pieces rest before cooking.
