Tacos are one of my favourite summer foods and I love how many possibilities there are for toppings and garnishes! I was hesitant to try fish tacos at first, I didn’t think fish would work in a taco, but oh my goodness they are now my favourite! The crisp batter with the flaky fish wrapped up in a tortilla with fruity salsa is delicious. Pineapple or mango salsa is the way to go with fish, particularly with the crunchy coconut crust these baked fish tacos have. Wrap them up in corn tortillas with red cabbage and zesty taco sauce for a yummy summer meal!
Traditional fish tacos are fried pieces of beer battered fish which is delicious, but not always something I want. I also am not a fan of frying things at home because it makes such a mess! Baking these is super easy, much less mess and still produces a crunchy piece of fish. Plus this coconut crust is easy to make gluten free.
- Fish: you can use any type of fish, but white fish works best.
- Coconut: you can swap the coconut for extra breadcrumbs.
- Gluten free: use 100% coconut or gluten free breadcrumbs. Choose corn tortillas that are naturally gluten free.
- Dairy free: swap the sour cream for coconut cream.
- Pineapple: swap for mango.
- Corn tortillas are hard to find in the UK, but these ones by the Cool Chile Company are delicious.
Baked Fish Tacos
- 300 g pineapple
- 1/2 red onion
- 3 tbsp chopped coriander/cilantro
- 1/2 lime juice of
- 1/4 tsp salt
- 2 fillets haddock or cod roughly 250g total
- 1/4 cup desicated coconut
- 1/4 cup panko breadcrumbs
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup sour cream
- 1/2 lime juice of
- 1-2 tsp sriracha sauce
- 1/4 red cabbage shredded
- 6 corn taco tortillas
- 1 tbsp chopped coriander
- Preheat the oven to 400f/200c.
- In a shallow bowl, mix together the coconut, breadcrumbs, paprika salt and pepper for the fish crust.
- Slice the fish in to thin fingers and roll in the breadcrumb mix, pressing gently to get the crumbs to stick. Place on a baking tray and repeat with remaining mixture. Sprinkle any leftover crumbs on top.
- Bake for 15-20 minutes until crisp and cooked through.
- Meanwhile, prepare your salsa. Dice the pineapple, red onion and coriander and mix with the lime juice and salt. Set aside.
- Prepare your sauce. Mix together the sour cream, sriracha and lime juice in a small bowl and set aside.
- Shred the red cabbage and roughly chop the coriander.
- Once the fish is ready, remove from the oven and set aside.
- Warm your tortillas either in the microwave or by charring on the stove.
- Serve family style or assemble the tacos by layering the fish with red cabbage and then topping with salsa, sauce and chopped coriander.
Let me know down below if you enjoyed this recipe and tag me in your creations on Instagram @essentially.emma
You may also like my Vegan Pad Thai recipe, it is another delicious summery dish!