Baked Coconut Crusted Healthy Fish Tacos

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!

What Do You Need To Make Healthy Fish Tacos?

The kitchen tools you will need for this recipe are:

• A Cookie Sheet 
• An Oven Safe Baking Rack (Optional, but Recommended) 
• 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 

The ingredients you will need for this recipe are: 

• Cod (or Tilapia) 
• Spices
• Panko Bread Crumbs
• Shredded Coconut
• Tortillas 
• Shredded Cabbage
• Extras for Serving

How Do You Make Coconut Crusted Fish Tacos?

Prep for Coating and Fish

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)

Enjoy!

Check out the recipe video below for a more detailed look at prep for this recipe!

Tips and Suggestions

Slice it Right

Depending on your fish shape and size you may get more or less than 8 pieces of fish. For this 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 tacos will be loaded with delicious baked fish and no one will complain about that!

Raise it Up

While the baking rack is optional I highly suggest using one if you have it. If you just use the cookie sheet the 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 breading from sticking and coming off in the oven.

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Freezer Friendly Vegetarian Burritos

Common Questions

How long do leftovers stay fresh?

When stored in an airtight container in the fridge leftovers will stay fresh for up to 3 days. To rewarm fish place in the microwave until warm. Alternatively, you can bake the fish at 375 degrees for 10-15 minutes, or until warmed through. This both warms the fish and keeps the breading crisp unlike the microwave.

Can this recipe be made ahead of time?

Some of the prep can be done ahead of time, but coating and cooking the fish should be done right before wanting to enjoy these tacos. Some prep that can be done ahead of time is:

• Coating Mix: Can be made weeks in advance and stored in a zip-lock bag at room temperature until ready to use.
• Shredded Cabbage: The shredded cilantro lime cabbage can be made up to 12 hours ahead of time and stored in an airtight container in the fridge.
• Mango Avocado Salsa: The Mango Avocado Salsa can be made up to 12 hours ahead of time and stored in an airtight container in the fridge.

Is this recipe freezer friendly?

No, this recipe is not freezer friendly and I do not recommend freezing leftovers.

What should I serve these tacos with?

I love to serve these 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!

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Print Recipe

5 from 4 votes

Baked Coconut Crusted Healthy Fish Tacos

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!

Prep Time10 mins

Cook Time20 mins

Course: Main Course, Main Dish

Cuisine: American, Mexican

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

Servings: 4 Servings

Calories: 333kcal

Author: Caitlyn Erhardt

Ingredients

• 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!

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Video

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. 

Nutrition

Serving: 2Tacos | Calories: 333kcal | Carbohydrates: 39.4g | Protein: 32.1g | Fat: 5.2g | Saturated Fat: 2.1g | Cholesterol: 61mg | Sodium: 371mg | Potassium: 500mg | Fiber: 5.5g | Sugar: 3.1g | Calcium: 8% | Iron: 3%

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