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Coconut Crusted Fish Tacos

Crispy, crunchy, and full of tropical flavor, these coconut crusted fish tacos are a delightful twist on traditional tacos, complemented by sweet chili sauce.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 6 servings

Ingredients

For the fish coating

  • 1 lb white fish fillets (cod, mahi mahi, tilapia), cut into strips
  • 1/2 cup all-purpose flour
  • 2 medium 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

For assembly

  • 6 pieces corn or flour tortillas, warmed
  • 1 cup shredded red cabbage
  • 1/2 cup carrot, julienned or grated
  • 1 handful cilantro leaves
  • Avocado slices, optional
  • Lime wedges, to serve

For the sweet chili sauce

  • 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)

Instructions

Preparation

  • 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.

Cooking

  • 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.

Making the Sauce

  • 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.

Assembly

  • 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.

Notes

Serve your coconut crusted fish tacos fresh and hot, garnished with lime wedges and a side of extra sweet chili sauce for dipping. If you have leftovers, store the components separately in airtight containers.