Coconut Crusted Baked Fish Tacos

Crispy on the outside, flaky fish layers, and a delicious texture is what you get with these coconut-crusted baked fish tacos.


  • 3/4 cup (65 g) shredded unsweetened coconut
  • 1/2 cup (25 g) panko bread crumbs
  • 2 teaspoons (6 g) taco seasoning
  • 16 ounces (450 g) cod filets
  • 2 limes, divided
  • 1/2 cup fresh Pico de Gallo
  • 1/2 mango, diced
  • 1 1/2 cups (105 g) shredded purple cabbage
  • 8 corn tortillas, store-bought or homemade
  • 1 small avocado, pitted, peeled, and sliced
  • 2 tablespoons (16 g) crumbled Cotija cheese, optional
  • 1 jalapeño, seeded and minced 


  1. Preheat the oven to 350°F (180 C) and place a wire rack on a rimmed baking sheet
  2. In a shallow pie dish or plate, combine the coconut, panko bread crumbs, and seasoning. 
  3. 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.
  4. 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. 
  5. While the fish cooks, combine the pico de gallo and mango in a bowl.
  6. 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.