coconut fish tacos

coconut fish tacos

coconut fish tacos

Make these refreshing coconut fish tacos for lunch on a hot day.

  • 40 mins
  • 4-6
  • Easy

INGREDIENTS

  • 500g firm white fish fillets, skin and bones removed
  • 5ml paprika
  • 80ml cake flour
  • 180ml Panko breadcrumbs
  • 250ml IMBO Desiccated Coconut
  • 2 eggs, beaten
  • vegetable oil or coconut oil, for shallow frying

FOR THE COCONUT AND AVO SALSA

  • ½ red onion, chopped
  • juice of 1 lime
  • 1 avocado, chopped
  • 1 jalapeño chilli, chopped
  • 60ml fresh coconut, finely chopped

FOR THE CORIANDER SAUCE

  • handful coriander, chopped
  • 125ml sour cream
  • 6 flour tortillas
  • 2 handfuls baby salad leaves

METHOD

  1. Cut the fish into bite-size chunks. Combine the fish with the paprika. Season the flour and mix the fish through. Remove the fish, shaking off the excess flour.
  2. Combine the breadcrumbs with the coconut. Dip the fish in batches in the egg and then the coconut mixture, pressing gently to adhere.
  3. Heat enough oil for shallow frying on medium and fry the fish in batches for about 4-5 minutes until
    golden all over. Drain on a paper towel.
  4. For the coriander sauce, blitz the coriander and sour cream together. Season. Warm the tortillas and layer with the leaves, fish and salsa. Drizzle the sauce over before serving.

Find out how to crack open a fresh coconut here.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

Magazine issue date: November, 2015


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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