Description
A tropical twist on classic fish tacos featuring a crunchy coconut crust and a zesty, refreshing lime cabbage slaw.
Ingredients
Scale
- 1 lb White Fish fillets (Cod or Halibut)
- 1 cup Unsweetened Shredded Coconut
- 1/2 cup All-purpose Flour
- 2 large Eggs, beaten
- 2 cups Shredded Cabbage
- 2 tbsp Lime Juice
- 1/4 cup Fresh Cilantro, chopped
- 8 Corn Tortillas
- Oil for frying
- Salt and Pepper to taste
Instructions
- Pat fish fillets dry and season with salt and pepper.
- Set up three bowls with flour, beaten eggs, and shredded coconut.
- Dredge each fillet in flour, dip in egg, and press firmly into coconut flakes.
- Heat oil in a large skillet over medium heat until shimmering.
- Fry fish for 3-4 minutes per side until the coconut is golden brown.
- Whisk lime juice and cilantro into shredded cabbage to make the slaw.
- Warm tortillas in a pan until pliable.
- Assemble by placing fish in tortillas and topping with the zesty slaw.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Fusion