Claire Corlett

Fish Food, Fish Tanks, and More
Coconut Crusted Fish Tacos | Week 25 Taco Tuesday Cookbook

Coconut Crusted Fish Tacos | Week 25 Taco Tuesday Cookbook


– This week, coconut crust goes perfectly with a mango salsa, while the avocado and the Cotija cheese, they just take this taco up a notch. (upbeat music) (lively music) Welcome back to another episode
of our Taco Tuesday series where I’m cooking my
way through my cookbook, The Taco Tuesday Cookbook. If this is your first time here, you’ll find the links
you need for the book and the recipe right below this video and more taco videos to
satisfy your taste buds. The first thing you wanna do
for these crusted fish tacos is create the coating for the fish. I’m using unsweetened,
finely shredded coconut for this recipe. To this coconut I’m going to
add some panko breadcrumbs, and our arriba, or taco seasoning. I have some cod fillets
here for this recipe because it’s a thicker fish, and that’s exactly what you want to use to coat with the coconut breading. So I’m just gonna squeeze some lime juice right over our cod fillets. Then I’m gonna put it in the breading and turn to coat on both sides. I’ve lined the baking
pan with a wire rack, and then we just place the cod
right on top, just like this. We’re gonna bake these for
about 10 to 15 minutes, and the time is going to vary depending on the thickness
of your cod fillets. So while our fish is cooking, I’m gonna combine some diced mango with some fresh pico de mayo, mayo. While the fish is cooking, I’m going to combine some diced mango with some fresh pico de gallo. Now, you can totally save some time and buy store-bought pico de gallo or make it like in the book. The mango can be fresh,
or if it’s out of season, go head over to the
freezer aisle and use that. You can up the ante on any pico de gallo by adding fruits like
pineapples, strawberries, peaches go great. Guys, this is not just for fish. You can top grilled
chicken with this salsa. You can use pork. I mean, on top of salads. All right, and this mango salsa is ready. Here I have some shredded cabbage. I love, love, love texture in my tacos, and this goes perfectly
with fish tacos, of course. Now you can save some time
by buying pre-shredded slaw at the store, and you’re good to go. I’m also going to slice an
avocado so I have it ready for when the fish comes out. Guys, I just know that this
recipe is gonna taste amazing. Now all I need to do is give
my tortillas a quick warm. Now you know I’d rather warm
them up on an open flame, but you can also throw them in the oven while your fish is cooking, and then everything will
come out at the same time. I’m just gonna transfer
them from our cooking pan right onto a board, or you can do a plate, because we are going to chop
this into smaller pieces so they’ll fit our tortillas. All right, so to assemble,
we’re just gonna place some of the shredded cabbage
right onto our tortilla. A couple of coconut-crusted fish pieces. Top it with our mango
salsa, some avocado slices, a little crumbled Cotija cheese, and some jalapeno for good measure. Wow, you guys. This taco, let’s give it a go. I can’t wait for you
guys to try this recipe. What do you think? Are fish tacos in your near future? Leave me a comment below and share with me your favorite Taco Taco Tuesday recipe from this series so far. What type of tacos would
you like to see next? Also, if this is your first
time here and you love tacos, click that red Subscribe button. A new taco recipe comes
out every single week. See you next time. (festive music)

6 comments on “Coconut Crusted Fish Tacos | Week 25 Taco Tuesday Cookbook

  1. Thanks Laura. I have enjoyed having fish tacos more than ever before I discovered your channel and your awesome taco recipes. 😋

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