Skip to content Skip to sidebar Skip to footer

Widget HTML #1

Recipe : Delicious Coconut and Panko Crispy Fish Tacos

Coconut and Panko Crispy Fish Tacos. This Crispy Baked Fish Tacos recipe is made with the yummiest panko-crusted fish, zesty cilantro-lime slaw, a super-simple chipotle crema, and whatever other favorite toppings (hello, avocado) you love most. This tropical coconut shrimp taco is the crispy coconut shrimp taco of my dreams! The shrimp is coated in panko and shredded coconut, then fried in coconut When I make these coconut shrimp tacos, Shawn and I eat them and mentally drift away to Hawaii.

Coconut and Panko Crispy Fish Tacos Panko is a good alternative, if not better. Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth. To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla.

About Tacos

Tacos are a typical Mexican food consisting of rolls or folds of tortilla filled with various dishes inside. One version of the taco is found in the Tex-Mex specialty, namely the Breakfast Taco, which consists of an omelet and a combination of potatoes, sausage and/or bacon (bacon). This one food is so famous in the United States, and is a snack that is loved by all people. In 2018, Americans ate more than 4.5 billion tacos. Whereas, prior to the 1950s, tacos didn't really exist in the US.

Coconut and Panko Crispy Fish Tacos

You can cooking Coconut and Panko Crispy Fish Tacos using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Coconut and Panko Crispy Fish Tacos

  1. You need of coleslaw mix.
  2. It's Bag of coleslaw veggies.
  3. It's 1/2 cup of mayo.
  4. Prepare 1 tbs of sriracha (or more if you want is spicier).
  5. It's 1 tsp of honey.
  6. It's of Juice of 1/2 lime.
  7. Prepare of fish.
  8. Prepare 4 of filets of fish (I used cod) cut in 1/2 to make 8 pieces.
  9. Prepare 1/2 cup of mayo.
  10. You need 1 1/2 tbs of sriracha.
  11. It's 1/2 cup of shredded unsweetened coconut.
  12. Prepare 1/2 cup of + 1 tbs panko breadcrumbs (GF breadcrumbs if you're GF).

These Crispy Fish Tacos are a semi-homemade match made in heaven! They're made with Gorton's Panko Crusted frozen fish sticks, which makes these a super-convenient weeknight wonder. And the fresh, crisp, and flavorful slaw that you'll throw on top of each taco finishes it off with the most. To get that light, crispy crust on the fish I prefer baking versus frying, there is less to clean up and it enhances the flavor of the coconut.

Coconut and Panko Crispy Fish Tacos instructions

  1. Mix all your ingredients together for the coleslaw, toss and set aside..
  2. In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together.
  3. In a separate bowl, mix your mayo and sriracha..
  4. Dip each piece of fish in your mayo mixture to coat all sides..
  5. Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them..
  6. In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through..
  7. Serve in corn tortillas, flour tortillas or on a salad.... or ya know, however you wanna eat it :).

Make sure to generously coat the fish with the panko and coconut mixture then bake until everything is perfectly golden brown and your kitchen smells heavenly. Florida Shrimp Tacos with Key West pink shrimp with a crispy crust of panko and coconut, stuffed inside corn tortillas with avocado and mango salsa. If you like all of these things, and you like tacos (of course you like tacos), then you should make them. The Best Fish Tacos with spicy crispy battered fish, diced avocado, crunchy slaw and the best fish taco sauce. I promise, this healthy fish taco recipe is better than any food truck!

Post a Comment for "Recipe : Delicious Coconut and Panko Crispy Fish Tacos"