I feel like it’s been way too freaking long since I posted a TACO recipe…
Tacos are my favorite food. Hands down. If a restaurant has tacos, I will order them no matter what. Since it’s been a hot second since I’ve posted a taco recipe, I figured I better make this one EXTRA flavorful. But don’t worry, extra flavor doesn’t mean extra time or difficulty. These coconut crusted fish tacos with mango jicama slaw and sweet chili garlic crema may have a lot of words around them but they are pretty dang easy to make!
We start with fresh cod (or any other mild white fish of your choosing), cut it up into small bite sized pieces, dunk it in beaten egg, then cover it with coconut shreds with spices. YUM. I’ve made this recipe multiple times and used both sweetened and unsweetened coconut shreds. Personally, I preferred the sweetened coconut shreds where Tom preferred the unsweetened. You do you though, per usual. You could even get creative and do 50/50 sweetened and unsweetened?! Madness! Then all you do is bake up the coconut crusted cod nuggets until golden and crispy! Easy enough right?!
After that we make some also super easy and crazy fresh mango jicama slaw! Have you ever tried jicama?! To me, it has a slightly sweet taste with the BEST CRUNCHY texture. It’s the perfect pair for citrus-y mango! We mix these two bad boys (jicama and mango) up with some tangy lime juice plus a little sea salt and voila… the best fruity, crunchy slaw!
Finally, we have some sweet chili garlic crema… so good and again, SUPER SIMPLE. Just combine plain yogurt (I used coconut yogurt because dairy free… duh, but plain greek yogurt would be awesome too), sweet chili garlic sauce, sriracha, sea salt, pepper, and BOOM. Sweet and spicy crema to drizzle all over your delicious coconut crusted cod tacos with mango jicama slaw. I’m drooling just writing about these tacos… I wish we were having these for dinner tonight (meaning Tuesday night lol). Though, our dinner tonight is mexican (still talking about Tuesday night…)! Just not tacos…
Do yourself a flavor and make tacos tonight. TACO WEDNESDAY Y’ALL.
Ingredients
- 1 lb fresh cod fillets, thawed
- 3 large eggs, beaten
- 1 1/2 cups coconut shreds (unsweetened or sweetened; I’ve used both and honestly liked the sweetened better but obviously it will make the fish sweeter… up to you)
- 1/2 cup coconut flour
- 2 teaspoons sea salt
- 1 teaspoon paprika
- mango jicama slaw (ingredients and recipe below)
- sweet chili garlic crema (ingredients and recipe below)
- 10-12 six inch corn tortillas (can sub flour tortillas if not gluten free)
- 1 mango, thinly sliced into matchsticks
- 1/3 large jicama (about 1 cup), peeled and thinly sliced into matchsticks
- juice of two limes
- pinch of sea salt
- 1/2 cup unsweetened coconut yogurt (or sub plain greek yogurt if not dairy free)
- 3 tablespoons sweet chili garlic sauce
- 1/2 teaspoon sriracha
- sea salt and pepper, to taste
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Cut cod into bite size pieces (like 1-inch cubes). Beat eggs together in one large low (shallow) bowl. Combine coconut shreds, coconut flour, salt, and paprika in another large low (shallow) bowl. In assembly line fashion, dip cod pieces in beaten egg then roll them around in the coconut shred mixture to coat then place on parchment paper lined baking sheet. Repeat until all the cod pieces are covered in coconut shreds. Bake cod pieces for 10 minutes, flip the cod nuggets over, then cook for another 15 minutes or until cooked completely, golden, and crispy!
- While your cod is baking…
- Make the mango jicama slaw: Combine mango and jicama matchsticks in a medium bowl with lime juice and sea salt. Toss to combine. Season with more lime juice or sea salt as needed.
- Make the sweet chili garlic crema: Combine coco yogurt, sweet chili garlic sauce, and sriracha in a small bowl. Stir to combine. Taste then season with sea salt and pepper as needed. Add another tablespoon of sweet chili garlic sauce if you want a bigger kick (or another 1/2 teaspoon of sriracha).
- Toast your tortillas in the oven for a minute or two if you like warm tortillas.
- Assemble fish tacos: Add a few baked coconut covered cod nuggets on the toasted tortilla, top with a small fork full of mango jicama slaw plus a dollop of sweet chili garlic crema then EAT. Continue with remaining ingredients 🙂
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your coconut crusted fish tacos in action. Peace, friends!
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