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Coconut Bread Fish Tacos with Tomatillo and Avocado Sauce

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  • Prep 15 min
  • Total 45 min
  • Ingredients 16
  • Servings 8
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I absolutely love Mexican food and I would happily have tacos, enchiladas and quesadillas everyday if I could. However, I have a small problem. When it comes to eating tacos, I can’t just have one! I craved them during my first pregnancy, and it was during that time I discovered a variety of ingredient combinations I could use when making my favorite meal. This recipe for Coconut Bread Fish Tacos with Tomatillo and Avocado Sauce is simple to make, and ideal for a quick and tasty dinner any day of the week. Taking little time to bake, coat fish with bread crumbs and coconut, and then drizzle with the tasty and creamy tomatillo sauce and avocado. Enjoy!
by Erica Dinho
Updated Sep 11, 2015
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Ingredients

For fish:

  • 4 fillets of tilapia or mahi mahi, cut into strips
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons of lemon juice
  • 1 egg
  • 1 teaspoon water
  • 1/2 cup bread crumbs
  • 1/2 cup shredded coconut

Sauce:

  • 1 tomatillo, finely diced
  • 2 mashed medium ripe avocados (guacamole style)
  • 2 tablespoons of lemon juice
  • 1 seedless jalapeño pepper finely diced
  • 4 tablespoons of freshly diced cilantro
  • Salt and pepper to taste

Serving suggestion:

  • 1 cup shredded red cabbage
  • 8 corn tortillas

Directions

  • 1
    Pre-heat oven to 375°F.
  • 2
    Season fish with cumin, salt, pepper and lemon juice.
  • 3
    In separate bowl, beat egg with teaspoon of water.
  • 4
    In another bowl, prepare fish coating by mixing the bread crumbs and shredded coconut with salt and pepper.
  • 5
    Dip the fish in egg batter; then dip in the bread and coconut mix, turning fish to ensure coating on both sides. You can rub the crumbs in so they congeal with the batter and fish.
  • 6
    Place fish on baking tray lined with aluminum foil.
  • 7
    Bake fish for 20 minutes until crispy and lightly browned.
  • 8
    While fish is baking, mix tomatillo, avocado, lemon, pepper and cilantro. Cover and let sit.
  • 9
    Heat tortillas according to package instructions. Place red cabbage and fish in the middle of each.
  • 10
    Drizzle with tomatillo, avocado and cilantro sauce.

Expert Tips

  • tip 1
    Serve with a side of pico de gallo.
  • tip 2
    Cabbage can be replaced with lettuce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I absolutely love Mexican food and I would happily have tacos, enchiladas and quesadillas everyday if I could. However, I have a small problem. When it comes to eating tacos, I can’t just have one! I craved them during my first pregnancy, and it was during that time I discovered a variety of ingredient combinations I could use when making my favorite meal. This recipe for Coconut Bread Fish Tacos with Tomatillo and Avocado Sauce is simple to make, and ideal for a quick and tasty dinner any day of the week. Taking little time to bake, coat fish with bread crumbs and coconut, and then drizzle with the tasty and creamy tomatillo sauce and avocado. Enjoy!
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