Coconut Crusted Fish Tacos Recipes

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COFFEE-RUBBED FISH TACOS



Coffee-Rubbed Fish Tacos image

Provided by Trisha Yearwood

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

1 ripe avocado, flesh scooped
1 lime, juiced
1/4 cup sour cream
1 teaspoon hot sauce
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 teaspoons finely ground coffee beans
2 teaspoons brown sugar
1/2 cup cornmeal
3 eggs
3 tablespoons hot sauce
1/4 head red cabbage
4 to 6 radishes
2 to 3 tablespoons vegetable oil
1 1/2 pounds cod, skinless
Twelve 5- to 6-inch corn tortillas

Steps:

  • For the avocado-lime sauce: In a blender on low speed, mix the avocado, lime juice, 2 tablespoons water, sour cream, hot sauce and some salt. Blend until smooth. Set aside.
  • For the fish tacos: In a shallow bowl, mix the coriander, cumin, chili powder, garlic powder, salt, coffee, brown sugar and cornmeal until well combined. In another shallow bowl, whisk the eggs and hot sauce together.
  • Shred the cabbage as finely as possible, and slice the radishes as thinly as possible. Set aside.
  • Pour the oil into a large saute pan and heat over medium-high heat.
  • Cut the fish into 12 sticks, approximately 3 ounces each. Roll each piece of fish in the egg mixture and then coat well in the cornmeal mixture.
  • In batches, place the breaded fish into the hot oil, taking care not to overcrowd the pan. Brown the fish on each side, approximately 1 minute per side. Drain on paper towels, sprinkling the fish with a little salt as it comes out of the pan.
  • In a separate saute pan, heat the tortillas over high heat to brown slightly.
  • Place a piece of fish on each tortilla, and top with shredded cabbage, avocado sauce and radish slices.

UTOKIA'S PECAN COCONUT CRUSTED FISH



Utokia's Pecan Coconut Crusted Fish image

Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 4

Number Of Ingredients 15

Reynolds Wrap® Non-Stick Foil
4 (5 ounce) fish fillets, fresh or thawed
¼ cup butter, melted
½ teaspoon salt
¼ teaspoon cayenne pepper, or to taste
½ cup finely chopped pecans
½ cup shredded coconut
2 tablespoons plain dry bread crumbs
2 (8 ounce) cans pineapple tidbits, drained
1 large mango, diced
½ medium red bell pepper, diced
2 green onions, chopped
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
¼ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F. Line a 15 1/2x10 1/2x1-inch baking pan with Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; set aside.
  • Combine butter, salt and cayenne pepper in a large bowl. Add fish and stir to coat; set aside. Combine pecans, coconut and bread crumbs. Spread mixture on a sheet of wax paper. Roll fish in coconut mixture, turning to coat evenly. Press on additional mixture, if necessary. Place in a single layer in foil-lined pan.
  • Bake for 15 to 20 minutes or just until fish is opaque throughout. Serve with salsa.
  • For salsa: Combine pineapple, mango, red pepper, green onions, red wine vinegar, cilantro and salt. Chill; serve with fish.

Nutrition Facts : Calories 501.7 calories, Carbohydrate 41.7 g, Cholesterol 82.4 mg, Fat 26.3 g, Fiber 5.3 g, Protein 28.8 g, SaturatedFat 10.9 g, Sodium 674.2 mg, Sugar 32.5 g

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