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Healthy Coconut Fish Tacos With Mango Salsa

Healthy Coconut Fish Tacos With Mango Salsa - A Fresh Escape

Experience a tropical delight with Healthy Coconut Fish Tacos with Mango Salsa, a quick, guilt-free dinner option.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish Coating
  • 1 cup Unsweetened Coconut Substitute with shredded dried coconut if necessary.
  • 1 cup Panko Breadcrumbs Use gluten-free panko for gluten-free option.
  • 1 pound Whitefish Filets (e.g., Tilapia, Cod) You can substitute with other whitefish based on availability.
  • 1 teaspoon Garlic Powder Fresh minced garlic can offer a bolder taste.
  • 1 teaspoon Ground Cumin Adjust to taste for personal preference.
  • 1 teaspoon Chili Powder Modify the amount based on your spice tolerance.
For the Salsa
  • 2 tablespoons Fresh Lime Juice Fresh juice is recommended for the best flavor.
  • 1 cup Mango Choose ripe mango for maximum flavor.
  • 1 medium Tomato Use a flavorful type like Roma for better results.
  • 1 small Jalapeño Adjust quantity to suit your heat level.
  • ¼ cup Red Onion Soak in water to mellow if desired.
  • ¼ cup Cilantro Feel free to substitute with parsley if preferred.
Optional Toppings
  • 1 medium Avocado Ripe avocado makes this dish more indulgent.
  • ¼ cup Cotija Cheese Feta can be a good alternative if cotija isn't available.
For the Tacos
  • 8 pieces Corn Tortillas Flour tortillas can be swapped if you prefer.

Equipment

  • Baking Sheet
  • Parchment paper
  • Mixing bowl
  • shallow dish
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine unsweetened coconut, panko breadcrumbs, garlic powder, ground cumin, chili powder, and a pinch of salt in a shallow dish. Mix thoroughly.
  3. Rinse the whitefish filets under cold water and pat them dry. Drizzle fresh lime juice all over the fish.
  4. Dip each fish filet into the coconut mixture, ensuring a generous coating on all sides. Place on the prepared baking sheet.
  5. Bake the fish for 15–20 minutes or until opaque and flakes easily with a fork. Optionally, broil for an extra minute.
  6. Dice mango, tomato, jalapeño, red onion, and cilantro. Combine in a mixing bowl with lime juice and a pinch of salt.
  7. Warm the corn tortillas on a skillet for about 30 seconds until pliable.
  8. Once the fish is cooked, break it into pieces and place on warmed tortillas. Top with mango salsa and optional toppings. Serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 10IUVitamin C: 80mgCalcium: 4mgIron: 10mg

Notes

Store leftover fish and mango salsa separately to preserve textures; crisp, fresh tacos are best enjoyed immediately.

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