Coconut Crusted Fish Tacos

Shannon Slabaugh

Categories:

Recipes

A mix of savory and sweet, these coconut crusted fish tacos are a MUST try! The crunch of the coconut breaded cod paired with the sweetness of mango, topped with a kick of jalapeno, creates a delicious blend you won't be able to get enough of! 

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All you need to make this recipe is a few simple ingredients, a skillet, and 5 minutes of your time. Here's to your new Taco Tuesday favorite! 

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 Make this recipe in 5 minutes or less with the help of Trifecta ready to eat wild caught Cod!

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Coconut crusted, coconut crusted cod, cod, cod tacos, coconut crusted fish, fish tacos, coconut crusted fish tacos
entree
Mexican,American
LowSugarDiet,DiabeticDiet,LowSaltDiet,LowFatDiet
Coconut Crusted Fish Tacos

Coconut Crusted Fish Tacos

Cool time: 05 min
Prep time: 05 min
Yield: 2
Print Recipe

Description

A quick recipe for a new Taco Tuesday favorite, these coconut crusted fish tacos are sure to satisfy! Serve with your favorite toppings or use our mango blend that you can find in this recipe. 

Ingredients

  • 4 Corn Tortillas
  • 2 4oz Fillets of Trifecta Cod
  • Unsweetened Coconut
  • 1/2 Cup of Panko Bread Crumbs
  • 1 Mango
  • Jicama
  • Jalapenos
  • Cilantro
  • Red Cabbage
  • 1 Tomato
  • Red Pepper Flakes
  • Cotija Cheese or Avocado (optional)
  • Non Stick Cooking Spray
  • 2 Limes

Instructions

  1. First heat up a skillet over medium.
  2. On a plate, mix the bread crumbs, red pepper flakes, and coconut.
  3. Remove Trifecta Cod from package and spray with cooking spray. Roll the cod in the bread crumb mix until thoroughly covered in bread crumbs.
  4. Spray the skillet with non stick cooking spray. Add the cod. Squeeze a lime over the cod while cooking.
  5. Gradually flip over cod so that each side is golden brown. Remove from heat when cooked thoroughly.
  6. Dice the mango, jicama, tomatoes, and cilantro and add to a bowl. Mix around.
  7. On the side, slice desired amounts of jalapenos.
  8. Using the corn tortillas as a base, add the red cabbage, half the cod fillets to each taco, mango salsa, and jalapenos.
  9. Top with cotija cheese or avocado, if desired.

Nutrition facts

serves 2
Calories Per Serving: 332 calories
% Daily Value
10% Total Fat 6g
Cholesterol 0mg
6% Sodium 155mg
28% Total Carbohydrate 46g
Sugars 4g
19% Protein 23g
2% Vitamin A 2
0% Vitamin C 0

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