Pulling off this delicate fish taco recipe will require tapping into your sensitive side a bit (which isn’t the worst thing if you’re making this for a date). Bake and broil some tilapia to pull together this garnish-rich taco recipe.
Nutrition (per serving):
287 calories; 12.4g fat; 5.9g protein; 43.6g carbs; 9.2g sugar
Recipe and photo by Kaleigh McMordie, R.D., of Lively Table.
Makes 4 servings
- For the coconut crust:
- 3/4 cup shredded unsweetened coconut
- 1/2 cup panko bread crumbs
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Juice of 1 lime
- 4 tilapia filets
- 8 corn tortillas
- For the mango salsa:
- 1/2 mango, diced
- 1 roma tomato, diced
- 1 jalapeño, seeds removed and diced
- 1/2 small red onion, diced
- 1 small bunch cilantro leaves, diced
- Juice of 1 lime
- 1 tsp apple cider vinegar
- Salt and pepper
- For serving:
- 1 small avocado, diced
- 2 Tbsp cotija cheese or queso fresco
- Fresh jalapeño (optional)
- Limes (optional)
How to make it
Preheat oven to 350°. Line a baking sheet with foil or parchment paper.
Mix together all ingredients for the coconut crust. Set aside.
Rinse tilapia filets, and pat dry with a paper towel. Squeeze lime juice over fish, and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on the thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven, and use a fork to gently break filets into smaller pieces.
While fish is cooking, prepare mango salsa. Dice veggies and mango, and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead.
Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas, and serve immediately.