Baked Coconut Crusted Healthy Fish Tacos

Healthy meets delicious with these Baked Coconut Crusted Healthy Fish Tacos. A wonderful combination of flavors and ready from start to finish in just 30 minutes. Perfect for busy weeknights and pleases both kids and adults. 

Hello everyone I hope you all had a wonderful holiday and are surviving the heat! Looking through my current recipes I realized I had not shared ANY recipes utilizing fish. Admittedly, my husband and son are not huge fish eaters so getting them to even try it can be a challenge. These Baked Coconut Crusted Healthy Fish Tacos always hit the spot and go over well with my family.

The fish is crispy and has a subtle coconut flavor that feels super summery and pairs great with my Mango Avocado Salsa. Also, this recipe is great because it is ready in only 30 minutes making it perfect for busy weeknights when I have zero time. Enough chat, let’s jump right into this yummy recipe.

Kitchen Tools

• A Cookie Sheet 
• An Oven Safe Baking Rack (Optional, but Recommended): I really encourage you to use a baking rack if you have one. This helps the fish gets nice and crispy on all sides without having the bottom get flat.
• A Shallow and Wide Prep Bowl
• A Sharp Knife and Cutting Board
• Prep Bowls for Shredded Cabbage and Mango Avocado Salsa
• Tongs
• Measuring Cups and Spoons
• Damp Paper Towels for Warming Tortillas: You do not have to warm the tortillas and can instead just leave them at room temperature. When you warm the tortillas it makes them more pliable and easier to work with.

Ingredients

• Cod: If you cannot find cod you can swap it out for another white fish like tilapia. Also, I recommend using fresh fish if you can find it and not frozen.
• Spices
• Panko Bread Crumbs
• Shredded Coconut: I find shredded coconut in the baking section next to the chocolate at my local grocery store.
• Tortillas: Flour or corn tortillas can be used for this fish taco recipe.
• Shredded Cabbage

How to Make Fish Tacos

Fish Prep

1. Combine Panko, coconut and spices in a wide shallow bowl and stir to combine. 
2. Do your best to slice the cod (or tilapia) into 8 equal finger shaped pieces. 
3. Working one at a time, take a piece of fish and press all sides into the coating mix, then place on an oven safe baking rack. 
4. Repeat until all fish has a crispy coating and discard any leftover breading mix. 

Baking and Assembly

1. Once fish is ready, place in the oven on the middle rack for 15-20 minutes until the breading is crispy. Optional: To make you fish extra crispy broil for 2-3 minutes until outside is golden to brown after baking. 
2. While the fish is cooking, prepare the shredded cabbage, Mango Avocado Salsa and any other extras you would like. 
3. When the fish is finished, warm your tortillas for 30 seconds in the microwave wrapped in damp paper towels. 
4. Take a warmed tortilla and top with shredded cabbage, baked fish, Mango Avocado Salsa, and Sriracha (Optional)

Pro Tips

Slice the Fish Right: Depending on your fish shape and size you may get more or less than 8 pieces of fish. For this baked fish tacos recipe each taco gets one piece of fish for a total of 8 tacos. Therefore, if you are concerned about getting enough fish for each taco buy a little more than a 1lb. Worst case you will have extra and some of your fish tacos will be loaded with delicious baked fish and no one will complain about that!

Raise the Fish Up: While the baking rack is optional I highly suggest using one if you have it for these healthy fish tacos. If you just use the cookie sheet the coconut breading on the underside of the fish won’t get as crispy and could be a bit soggy. If you do not have an oven rack and just want to use the cookie sheet make sure you flip the fish halfway through to avoid the soggy bottom disaster.

Anti Stick: Spray the oven safe baking rack with cooking spray to help avoid the coconut breading from sticking and coming off in the oven.

More Simple Dinner Recipes

Vegetarian Enchiladas Recipe
Vegan Spicy Black Bean Soup
Grilled Chicken Spiedini
Chicken Enchilada Puffs
Freezer Friendly Vegetarian Burritos

Common Questions

Serving Suggestions

I love to serve these fish tacos with my Mango Avocado Salsa and some Sriracha for a spicy kick. If those are your thing some other great serving options are your favorite red or green salsa, sour cream (plain Greek yogurt), guacamole, Tabasco (or another hot sauce of your choice), lettuce instead of cabbage, or any of your other favorite taco toppings.

I hope you and your family and friends enjoy these Healthy Fish Tacos! If you have any questions or just want to say hello don’t hesitate to comment below.

Happy Eating!

Baked Coconut Crusted Healthy Fish Tacos

Caitlyn Erhardt

These Healthy Fish Tacos are baked to perfection and coated with a yummy coconut panko. The best easy weeknight dinner recipe for the entire family! Pair with my Mango Avocado Salsa and Sriracha for the perfect finish!

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Course Main Course, Main Dish

Cuisine American, Mexican

Servings 4 Servings

Calories 333 kcal

Ingredients

  

1x2x3x

• 1 lb Cod
• 3/4 Cup Panko Bread Crumbs
• 1/4 Cup Shredded Coconut
• 1/4 Tsp Sea Salt
• 1/2 Tsp Pepper
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Paprika
• 1/4 Tsp Cayenne Pepper Optional

Lime Cilantro Cabbage Slaw

• 2 Cups Shredded Cabbage
• 1 Tbsp Lime Juice
• 3 Tbsp Fresh Cilantro
• 1 Pinch Sea Salt

To Serve

• 8 Taco Flour or Corn Tortillas
• 1 Cup Mango Avocado Salsa
• To Taste Sriracha Optional

Instructions

 

• Preheat oven to 375 degrees. Combine Panko, shredded coconut, sea salt, pepper, garlic powder, paprika, and cayenne pepper in a wide shallow bowl and stir to combine. Set Aside.
• Slice cod into 8 equal finger shaped pieces and dip into the breading mixture pressing and coating completely. Set on a Pam sprayed baking rack on a cookie sheet and repeat until all fish is coated. When ready, bake on the center rack for 15-20 minutes until fish is crispy and starting to turn golden. If you want the fish extra crispy, broil on high for 2-3 minutes after baking.
• While the fish is baking, combine shredded cabbage, lime juice, sea salt, cilantro in a bowl and toss to combine. Set aside until ready to serve. If using Mango Avocado Salsa, see recipe and prep as well. Finally, warm tortillas in damp paper towels for 30 seconds until warm and steamed.
• When fish is done baking, take a tortilla and top with cabbage slaw, then a piece of fish, then Mango Avocado Salsa and Sriracha if using. Repeat and serve warm. Enjoy!

Notes

• Leftover Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Rewarm in the oven or microwave until hot and assemble taco. 
• Serving Alternatives: Some additional topping options include sour cream, your favorite salsa, guacamole, diced jalapeno, hot sauce of your choice, or any of your other favorites!
• Suggested Sides: Cooked black beans, rice, and fajita vegetables work as great side dishes for this recipe.

Nutritional Information does not include Mango Avocado Salsa, please see recipe for more information. 

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Nutrition

Serving: 2TacosCalories: 333kcalCarbohydrates: 39.4gProtein: 32.1gFat: 5.2gSaturated Fat: 2.1gCholesterol: 61mgSodium: 371mgPotassium: 500mgFiber: 5.5gSugar: 3.1gCalcium: 80mgIron: 0.5mg

Keyword best baked fish tacos, easy and fast fish tacos, healthy fish tacos recipe

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