Ingredients
Scale
- 1 pound white fish fillets (like cod or tilapia)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Start by prepping your fish. Pat it dry with paper towels and cut it into small strips, about 1-inch wide.
- In a bowl, whisk together the eggs, lime juice, garlic powder, paprika, and a pinch of salt and pepper.
- On a separate plate, combine the shredded coconut and panko breadcrumbs.
- Dip each fish strip first in the flour, then the egg mixture, and finally press it into the coconut mixture until well coated.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat.
- Carefully add the fish strips in batches, cooking for about 3-4 minutes on each side until golden brown.
- Serve your crispy fish in taco shells with your favorite toppings.
- Prep Time: 20
- Cook Time: 15