Fish Tacos with Pico De Gallo and Coconut Cole Slaw

Coconut-Almond Crusted Fish Tacos

I’ve only had fish tacos once before. It’s taken me awhile to warm up to the whole idea of fish in a taco. But I love them! They are nothing like the Tex-Mex tacos I’ve known my entire life. But they are every bit as delicious and that’s all that matters.

You can use these recipes to make tacos or you can deconstruct them and eat the fish as is with the pico de gallo on top. Each component works by itself.

The tacos are layered in corn tortillas with smoky, spicy coleslaw that gets a kick of flavor from cayenne, lime juice, fresh cilantro, and toasted coconut flakes. The slaw tastes even better the second day after the flavors have time to develop. The tilapia fillets are crusted with a mixture of chopped almonds, coconut flakes, Chile powder, and panko. I baked them but you could pan fry them in shallow oil. They are finished with a Pico de Gallo speckled with bits of avocado, tomatoes, onion and fresh corn right off the cob seasoned with cilantro.

I was shocked when after eating his first fish taco, ever, my Dad proclaimed it to be just as good as eating a burger. Being a dedicated burger lover it was the ultimate compliment.

Coconut-Almond Crusted Chicken w/ Pico de Gallo

The cold, juicy coleslaw is a nice contrast to the hot and crispy fish and the mild, buttery Pico de Gallo. Insanely good. Yes, there is a fish taco heaven.

Coconut-Almond Crusted Fish Tacos

Toasted Coconut Tilapia Tacos
(by Reeni)
Coconut-Almond Crusted Tilapia
1/3 cup almonds
1/3 cup unsweetened coconut flakes
1/3 cup panko crumbs
1 tablespoon Chile powder
Sea salt and pepper
1 egg, beaten
1 pound tilapia fillets (or other whitefish)
1. Preheat oven to 425 degrees. If pan-frying use a large saute pan or iron skillet. Add a shallow layer of vegetable or canola oil.
2. Use a food processor to chop the almonds into crumbs.
3. In a shallow dish mix the almond crumbs with the coconut flakes, panko, and Chile powder. Season with salt and pepper.
4. Set up a dredging station with egg in a shallow dish with the crumb mixture next to it, then the baking pan.
5. If frying heat your oil over medium heat.
6. Season your fish with salt and pepper. Dredge each fillet in egg than in the crumb mixture. Press the mixture onto the fish to get a good crust.
7. Pan-fry on each side until cooked through and crispy. Or bake for about 15 minutes until cooked through.
Pico de Gallo
1 avocado, diced
2 tomatoes, diced
1/3 cup yellow or red onion, diced
1 ear of corn, cooked, kernels removed
1 jalepeno, diced, seeds and ribs removed(optional)
2 tablespoons cilantro, fresh, chopped
juice of one lime
2 tablespoons extra-virgin olive oil
Sea salt and pepper
Toss everything together, season with salt and pepper.
Refrigerate until ready to serve.
Toasted Coconut Cole Slaw
1/3 cup unsweetened coconut flakes
3 cups cabbage, shredded
1/3 carrot, shredded
1/4 cup Cilantro, fresh, chopped
3/4 cup Mayonnaise(like Hellmann’s or Best Foods)
1 lime
1 teaspoon Dijon mustard
1 tablespoon Honey
1/4 teaspoon Cayenne pepper or Peperoncino(adjust to your own heat preference)
Sea salt and fresh pepper
1. Toast the coconut in a small saute pan on medium heat just until it turns a light golden color. Remove from heat and let cool.
2. In a large bowl add the cabbage, carrots, coconut and cilantro.
3. In a medium bowl whisk together the mayo, the juice of the lime, mustard, honey, and cayenne. Season with salt and pepper.
4. Pour over the cabbage mixture and toss well. Refrigerate until serving.
*To build your tacos use a heated corn tortilla, layer the slaw first then hunks of tilapia topped with the Pico de Gallo.

Coconut-Almond Crusted Fish Tacos

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