Crispy Coconut Crusted fish tacos with fresh mango salsa
These Coconut Crusted Fish tacos may just be the most delicious tacos you ever eat! The fish is perfectly cooked with a crispy coconut coating, topped with a fresh and vibrant mango salsa. Summer is that you….
After a long cold winter all I crave is sunshine and a beach, but that’s not going to happen so these coconut crusted fish tacos with mango salsa will have to do ;). One bite of these and you are instantly transported to tropical heaven!
I love to use a white fish like cod or halibut to crust with coconut. It adds a slight sweetness and richness to an otherwise very lean fish. There is no deep frying required and the coconut adds the perfect crunch to a taco! Simply slice the fish into strips, dredge in flour, egg and coconut then pan fry for a few minutes each side.
These tacos are served with a light mango salsa that adds the perfect bit of sweetness and acidity. You can of course use a store bought salsa but you will not regret making this fresh one. Build these tacos on your favorite tortillas (use corn if gluten free) and take yourself on a tasty little vacation.
This post may contain affiliate links which means I make a small commission at no extra cost to you.
Coconut Crusted Fish Taco ingredients
Tortillas– You can use corn or flour tortillas. I used my sourdough discard tortillas because they are my absolute favorite! Find the recipe here https://cmbarndominium.com/how-to-make-perfectly-soft-sourdough-discard-tortillas/
Fish– Any white fish will work great for this recipe. I used cod but have also used halibut.
Flour– This is used on the coating for the fish. Any white flour is great or if you ae gluten free, you can use a gluten free flour.
Eggs– The fish gets coated in flour and then egg to help the coconut stick.
Coconut– You can use sweetened or unsweetened shredded coconut. I prefer unsweetened but both are delicious!
Garlic Powder– I add just a touch of garlic powder to the flour before coating it.
Mango Salsa Ingredients
Mango– Fresh ripe mango is that star of this salsa. If you cant get ripe mangos you can also sub with pineapple.
Red onion– I always like red onion in my fresh salsas for the color and flavor.
Tomato- You can use roma tomatoes or cherry tomatoes. I enjoy the extra sweetness from cherry tomatoes.
Cilantro– This adds so much flavor to the salsa and beautiful vibrant color.
Lime– Salsa always needs some acidity.
Honey– I like to play on the sweetness from the mango with a touch of honey.
Garlic– Fresh chopped garlic adds a bit of punch to the salsa.
Toppings for Your Coconut Crusted fish tacos
Cabbage
Quacamole
Cilantro
Spicy Mayo
Salsa
Hot Sauce
The steps
1.Start by making the mango salsa. To a medium sized bowl, add all of the salsa ingredients. Stir until combined, taste and add any more salt if needed.
2. For the fish, grab 3 bowls or shallow dishes. Add the eggs to one, the coconut to another and then the flour, salt and garlic powder to the other.
3. Take a piece of the sliced fish and dredge it in the flour mixture. Shake off any excess flour then dip into the egg mixture, followed by the coconut. Make sure to get the fish full coated in the coconut. Place the coated fish piece on a plate and repeat this step until you have coated all of the fish.
4. Next heat a skillet on medium high heat with a couple tbsp oil. Once the pan is hot, place the fish onto the pan and sear for a couple minutes on each side or until internal temp reaches 145F. Keep watch of the fish, if the coconut seems to be burning a ton, turn the heat down.
5. Remove the fish from the pan and get ready to plate the tacos. Gently heat the tortillas then add guacamole a piece of coconut fish, some thinly sliced cabbage and a generous spoonful of the mango salsa.
6. You can add any hot sauce, or spicy mayo if you like too! Garnish with fresh cilantro and a squeeze of lime and enjoy!
This is one of my personal favorite dinners to make all spring and summer long! If you make this one let us know what you think below 🙂
Perfectly crispy coconut crusted fish, on homemade tortillas with a beautiful fresh mango salsa * These are absolutely delicious with my homemade sourdough discard tortillas but if you are gluten free you can use corn tortillas too. * You can sub the flour for gluten free flour if you are gluten free. *Sweetened or unsweetened coconut work for this recipe. Whichever you prefer. *Over cooking white fish can make it dry. Use a instant read thermometer for the best cooking results. These are my favorite thermometers. I have multiple! 
Coconut Crusted Fish Tacos with Mango Salsa
Ingredients
Instructions
Notes
