3 tilapia or any white fish filets, but into large bitesize chunks
3 tablespoons olive oil
juice of 1 lime
sea salt and fresh cracked black pepper
1 cup shredded unsweetened coconut
1/2 cup panko bread crumbs, crushed finer
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoons sea salt
1/2 teaspoon fresh cracked black pepper
For the Tacos
12 corn tortillas, toasted on a stovetop
1 ripe avocado, sliced
any mango or pineapple salsa you love
thinly sliced red onion
fresh cilantro leaves
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and lightly grease with nonstick cooking spray.
Place fish pieces in a medium bowl. Sprinkle with olive oil, lime juice, and a good sprinkling of salt and pepper. Toss to combine.
In a separate medium bowl, toss together coconut, bread crumbs, spices, salt and pepper. Add the moistened fish pieces to the bowl to generously coat in the spiced coconut topping. Place the well coated pieces on the prepared baking sheet and continue until all the pieces are coated and placed on the pan.
Bake until golden brown and cooked through, about 12 minutes. You shouldn’t have to flip the fish pieces, but take a peek in the oven at about 8 minutes to see if you’d like to flip.
While the fish is baking, toast the tortillas over a gas stovetop. Gather all of your taco toppings.
Remove the fish from the oven once browned and cooked through. To assemble the tacos, pile a few pieces of coconut fish into a toasted tortilla. Top with salsa, avocado, jalapeno, onion and cilantro. Drizzle with lime juice and enjoy!