Easy Coconut Fish Tacos
June 19th, 2018Golden, Crispy, and Gluten-Free
In this recipe for coconut fish tacos, an easy crust of shredded coconut transforms pieces of white fish into golden and crispy bites. Shallow-fried on the stovetop, the coconut-crusted fish becomes an irresistably light and crunchy filling for tacos, needing little more than a handful of arugula or an easy fish taco slaw and lime for garnish.
The coconut crust, rather than a conventional batter or breading, makes this an easy fish taco recipe to adapt if you follow a gluten-free diet. Simply use a gluten-free flour alternative in the coconut breading and a gluten-free tortilla to enjoy gluten-free fish tacos.
Any variety of lean white fish can be used in this recipe, but we are partial to using this recipe as a blueprint for Pacific halibut fish tacos or Pacific cod tacos. For a shortcut, try using Pacific Halibut Quick Cuts from Wild Alaskan Company. Pacific Halibut Quick Cuts from Wild Alaskan Company are already portioned into bite-sized pieces of fish — perfect for a recipe like this one.
The WAC recipe team featured Coconut Fish Tacos in a live event! Watch the recording of the cooking demo to see how it's made.
Easy Fish Tacos
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
10 minutes
Total time
20 minutes
Yield
4-6 servings
Ingredients
- 2 (6 oz.) portions Pacific Halibut or Pacific Cod, cut into bite-sized pieces; or 2 (6 oz.) packs Pacific Halibut Quick Cuts
- Unsweetened coconut flakes
- Coconut flour (regular flour, quinoa, almond, or amaranth flour also work)
- 2 eggs
- High-heat cooking oil (peanut, canola, or ghee)
- Salt and pepper
- Tortillas of your choice
- 1 small avocado, chopped
- Handful arugula (or cabbage slaw, or any other green you like for freshness)
- Lime wedges
- Cilantro for garnish
Instructions
1. Set up your dredging station in two dishes: add a 50-50 mix of coconut flakes and flour to one, and whisk eggs in another.
2. Season fish pieces with salt. A cup or so at a time, first dip pieces in eggs, then toss in coconut mixture to coat, pressing gently to ensure sticking. Continue, adding more coconut/flour as needed, until all pieces have been breaded in coconut flake mixture.
3. Heat oil in a deep skillet over medium-high, adding enough to generously cover bottom. Once oil is hot enough to sizzle, carefully lower fish into skillet in several batches, to avoid crowding pan. Sear for a few minutes on each side until a lightly golden crust has formed, for a total cook time of about 5 minutes. Transfer to a paper towel to drain until ready to serve.
4. Warm tortillas in microwave or stovetop for a few seconds and transfer to serving plate.
5. Assemble tacos by filling up tortillas with fried fish, arugula, avocado, squeeze of lime, and cilantro for garnish.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
