Step-by-Step Guide to Make Favorite Coconut and Panko Crispy Fish Tacos

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, coconut and panko crispy fish tacos. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Coconut and Panko Crispy Fish Tacos is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Coconut and Panko Crispy Fish Tacos is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook coconut and panko crispy fish tacos using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Coconut and Panko Crispy Fish Tacos:

1. Take coleslaw mix
2. Make ready Bag coleslaw veggies
3. Get 1/2 cup mayo
4. Make ready 1 tbs sriracha (or more if you want is spicier)
5. Take 1 tsp honey
6. Take Juice of 1/2 lime
7. Make ready fish
8. Get 4 filets of fish (I used cod) cut in 1/2 to make 8 pieces
9. Make ready 1/2 cup mayo
10. Take 1 1/2 tbs sriracha
11. Prepare 1/2 cup shredded unsweetened coconut
12. Get 1/2 cup + 1 tbs panko breadcrumbs (GF breadcrumbs if you're GF)

Instructions to make Coconut and Panko Crispy Fish Tacos:

1. Mix all your ingredients together for the coleslaw, toss and set aside.
2. In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together
3. In a separate bowl, mix your mayo and sriracha.
4. Dip each piece of fish in your mayo mixture to coat all sides.
5. Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them.
6. In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through.
7. Serve in corn tortillas, flour tortillas or on a salad…. or ya know, however you wanna eat it :)

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