Recipe of Any-night-of-the-week Coconut and Panko Crispy Fish Tacos
by Alan Cooper
Coconut and Panko Crispy Fish Tacos
Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, coconut and panko crispy fish tacos. One of my favorites. This time, I am going to make it a 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’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Coconut and Panko Crispy Fish Tacos is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have coconut and panko crispy fish tacos using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Coconut and Panko Crispy Fish Tacos:
Make ready coleslaw mix
Prepare Bag coleslaw veggies
Make ready 1/2 cup mayo
Make ready 1 tbs sriracha (or more if you want is spicier)
Make ready 1 tsp honey
Get Juice of 1/2 lime
Get fish
Make ready 4 filets of fish (I used cod) cut in 1/2 to make 8 pieces
Prepare 1/2 cup mayo
Get 1 1/2 tbs sriracha
Make ready 1/2 cup shredded unsweetened coconut
Take 1/2 cup + 1 tbs panko breadcrumbs (GF breadcrumbs if you're GF)
Steps to make Coconut and Panko Crispy Fish Tacos:
Mix all your ingredients together for the coleslaw, toss and set aside.
In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together
In a separate bowl, mix your mayo and sriracha.
Dip each piece of fish in your mayo mixture to coat all sides.
Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them.
In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through.
Serve in corn tortillas, flour tortillas or on a salad…. or ya know, however you wanna eat it :)
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