Tropical Fish Tacos
dinner

Tropical Fish Tacos

0 Servings
30 Minutes

We are big fans of tacos here at Fraîche Table and these Tropical Fish Tacos are a fun flavourful rendition. You’ll feel as if you’ve been transported to a hot tropical beach. Really make these your own with homemade Pickled Red Onions and Spicy Mayo.

INGREDIENTS


    For the Fish:
  • 1
    Tablespoon
    oil
  • .5
    Cup
    panko
  • .5
    Cup
    unsweetened shredded coconut
  • .25
    Cup
    mayonnaise
  • 2
    fish fillet(s) (approx. 170 g each)
  • For the Salsa:
  • 1
    Cup
    pineapple, finely diced
  • .25
    Cup
    cilantro, roughly chopped
  • .125
    red onion(s), finely diced
  • .5
    sweet bell pepper(s), diced
  • .5
    jalapeño(s) (optional), diced
  • 1
    garlic clove(s), minced
  • 1.5
    Teaspoon
    olive oil
  • .5
    lime(s), juiced
  • Salt, to taste
  • For the Tacos:
  • 4
    small tortillas
  • Pickled red onions (or make your own)
    View
  • .5
    avocado(s), sliced
  • .5
    jalapeño(s) (optional), sliced
  • 2
    Tablespoon
    Spicy mayo (or make your own)
    View
Plant-Based Option

Substitute the chicken with tofu, use vegan mayonnaise, and make vegan spicy mayo.

Gluten Free Option

Use GF panko and tortillas.

INSTRUCTIONS

1.

Preheat the oven to 425 F and line a baking sheet with parchment.

2.

In a small frying pan over medium heat, add the olive oil; when the oil is hot, add the panko and stir until golden. Transfer to a shallow dish. In the same pan, lightly toast the shredded coconut, keeping an eye on it to prevent it from burning. Once the shredded coconut has toasted, add it to the panko.

3.

In a separate shallow bowl, add the mayonnaise.

4.

To bread the fish, take a fillet and coat it with a thin layer of the mayonnaise on both sides and transfer it to the panko/coconut mixture to coat. Place the fillet on the prepared baking sheet and repeat with the remaining fillets. Bake 10-15 minutes, until golden brown and the fish is cooked through (this time will depend on the thickness of your fish).

5.

While the fish bakes, mix together the salsa ingredients. Assemble the tacos with the crispy fish, salsa, Pickled Red Onions, avocado, and jalapeno. Top with Spicy Mayo if desired.

Nutrition Information

Calories
712 per serving
Carbs
54.6g per serving
Protein
33.5g per serving
Fat
41.9g per serving
Fiber
10.4g per serving
Sodium
909.2mg per serving
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