These Baked Coconut Crusted Healthy Fish Tacos with Mango Avocado Salsa is the best, easy recipe for a quick under 30 minute family weeknight dinner! The cod is baked in the oven until crispy, then paired with cilantro lime cabbage slaw for the perfect finish. {VIDEO} #fish #food #healthy #bakedfish #tacos
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4.84 from 6 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


Lime Cilantro Cabbage Slaw

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

To Serve


  • 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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  • 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. 


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: 80mg | Iron: 0.5mg
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