Coconut Crusted Fish Tacos

Crunchy, wholesome Coconut Crusted Fish Tacos crowned with fresh mango salsa are the precise tacos for a Cinco de Mayo fiesta or any time of year! (gluten-unfastened and dairy-free alternatives)

Coconut Crusted Fish Tacos
Coconut Crusted Fish Tacos


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

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

to serve:

  • 1 small avocado, diced
  • 2 tbsp cotija cheese or queso fresco
  • fresh jalapeño (optional)
  • limes (optional)


  1. Preheat oven to 350°F. Line a baking sheet with foil or parchment.
  2. Mix together all ingredients for the coconut crust. Set aside.
  3. 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.
  4. 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.
  5. Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas and serve immediately.


for gluten-free, use gluten-free breadcrumbs

for dairy-free, omit cheese

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