Crispy fish tacos

Crispy, creamy, slightly juicy and remarkably tasty, our crispy shredded coconut fish tacos with jalapeño sauce have it all … Delicious!

Crispy fish tacos

Crispy fish tacos


1 tasse(s) Chou rouge
6 g Coriandre
1/2 tasse(s) Farine non-blanchie
2 c. à soupe Huile végétale (non incluse)
1 c. à soupe Jalapeños marinés
1/2 Lime(s)
2 Longe(s) d’aiglefin
1/3 tasse(s) Noix de coco râpée
1 Oeuf(s)
1/3 tasse(s) Panko
2 Radis
4 Tortilla(s)
1/3 tasse(s) Yogourt grec


Prepare the ingredients:
 Slice and season the tilapia with salt and set aside
Thinly slice the avocado and radishes
Chop the coriander and jalapeño

Prepare the fish:
In a medium bowl, combine the panko, coconut, and zest from 1/2 the limes.
Arrange 3 bowls, one with the flour, one with the beaten eggs and one with the panko mixture.
Dip the pieces of fish; in the flour, in the egg and finish in the panko.

Cook the fish:
In a skillet over medium-high heat, add the oil and fry the pieces of fish until golden and crisp. Remove from the pan and place the fish on a plate covered with a paper towel. Reserve.

Prepare the sauce:
In a small bowl, combine the yogurt, jalapeño, cilantro, zest the rest of the lime and squeeze the juice.

Heat the tortillas:
In a dry skillet over low heat, place the tortillas one by one until it is tender and hot. Keep the tortillas warm by wrapping them in a clean kitchen towel.
Serve with jalapeño sauce and garnish with fish, cabbage, avocado, radish, coriander.

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