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When you want restaurant-style tacos but don’t want to deal with the mess of the frying process at home, this recipe for baked coconut fish tacos is the thing to make!
Baked Coconut Fish Tacos
Like my beyond-epic blackened tilapia tacos, this recipe for fish tacos is my favorite way to get my family to actually crave fish because, my friends, everything is better inside a tortilla!
These coconut fish tacos are crispy on the outside, perfectly cooked inside with flaky fish layers that practically melt in your mouth, all wrapped up in a tortilla. Bonus: the fish is baked, not fried, for a lighter taco that still has that fried-like texture we all love!
Ingredients
Start with a thick cut of fish so it’s easier to bread and bake. The crispy breading is made with panko breadcrumbs and shredded coconut. When you combine the breaded fish with fresh slaw and mango salsa… wow! Epic taco night guaranteed!
Best Fish for Baked Fish Tacos
Any firm, mild-flavored fish like cod, mahi-mahi, grouper, and snapper works great for baked fish tacos. All of them are traditionally cut into thick fillets that hold up during cooking, especially when breading fish. You could also use salmon, which has a more distinct flavor, just slice it into 2-inch pieces.
How to Bake Fish for Tacos
Want perfectly crispy outside and flaky inside fish? Coat the fish with the panko-coconut breading, place it on a wire rack, and bake at 350F for 15 to 20 minutes.
Watch this recipe video to make these coconut fish tacos with me!
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These recipes will make every taco night the most exciting meal of your week! Eat great tacos, at home.
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Serving Coconut Fish Tacos
Assembling your tacos is almost as fun as eating, so don’t be shy when adding delicious fish taco toppings, like avocado and Cotija cheese crumbles. For a complete feast, serve an Orange Margarita or a Tequila Mojito, and enjoy sipping!
Want tacos that come together perfectly like these? Find 51 yummy taco recipes in my Taco Tuesday Cookbook!
Coconut Crusted Baked Fish Tacos
Watch how it’s made:
Ingredients
- ¾ cup shredded unsweetened coconut
- ½ cup panko bread crumbs
- 2 teaspoons taco seasoning
- 16 ounces cod filets
- 2 limes, divided
- ½ cup fresh Pico de Gallo
- ½ mango, diced
- 1 ½ cups purple cabbage, shredded
- 8 corn tortillas, store-bought or homemade
- 1 small avocado, pitted, peeled, and sliced
- 2 tablespoons Cotija cheese, crumbled, optional
- 1 jalapeño, seeded and minced
Instructions
- Preheat the oven to 350°F (180 C) and place a wire rack on a rimmed baking sheet.
- In a shallow pie dish or plate, combine the coconut, panko bread crumbs, and seasoning.
- Pat the cod fillets dry with a paper towel. Squeeze one lime over all the fish, then transfer the fish, one piece at a time, to the coconut breading and turn to coat on both sides. Place the breaded fish on the wire rack. Spray with oil spray on both sides. Repeat process with remaining fish pieces.
- Bake for 15 to 20 minutes, depending on the thickness of the fish until it easily separates with a fork and it’s cooked through. Transfer the fish to a plate and use a fork to break up the fish into smaller pieces.
- While the fish cooks, combine the pico de gallo and mango in a bowl.
- Assemble the tacos by layering cabbage on each tortilla, top with some fish pieces, mango, pico de gallo, avocado slices, sprinkled Cotija cheese, and jalapeño pieces. Squeeze lime over the top for ultimate enjoyment.
Taylor says
Delicious baked fish tacos!!! I made them for dinner and it was a hit!
Jennifer says
I made these tacos and few nights ago, and they were so worth it. The waves of flavors are amazing AND I got to use some of my peppers from the garden. The kitchen smelled awesome with the coconut baking. This is only the second recipe I’ve tried from the Taco Tuesday cookbook, but a great buy in my opinion.
Laura Fuentes says
Thank you so much for supporting my work through the Taco Tuesday Cookbook! These coconut crusted fish tacos are one of my favs and I’m glad you enjoyed them too.