Pulling off this delicate fish taco recipe will require tapping into your sensitive side a bit (which isn’t the worst thing if you’re making this for a date). Bake and broil some tilapia to pull together this garnish-rich taco recipe. Nutrition (per serving): 287 calories; 12.4g fat; 5.9g protein; 43.6g carbs; 9.2g sugar Recipe and photo by Kaleigh McMordie, R.D., of Lively Table.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
For the coconut crust: 3/4 cup shredded unsweetened coconut 1/2 cup panko bread crumbs 1 tsp garlic powder 1 tsp cumin 1/2 tsp chili powder Juice of 1 lime 4 tilapia filets 8 corn tortillas For the mango salsa: 1/2 mango, diced 1 roma tomato, diced 1 jalapeño, seeds removed and diced 1/2 small red onion, diced 1 small bunch cilantro leaves, diced Juice of 1 lime 1 tsp apple cider vinegar Salt and pepper For serving: 1 small avocado, diced 2 Tbsp cotija cheese or queso fresco Fresh jalapeño (optional) Limes (optional)
How to make it
Preheat oven to 350°. Line a baking sheet with foil or parchment paper. Mix together all ingredients for the coconut crust. Set aside. Rinse tilapia filets, and pat dry with a paper towel. Squeeze lime juice over fish, and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on the thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven, and use a fork to gently break filets into smaller pieces. While fish is cooking, prepare mango salsa. Dice veggies and mango, and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead. Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas, and serve immediately.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Pulling off this delicate fish taco recipe will require tapping into your sensitive side a bit (which isn’t the worst thing if you’re making this for a date). Bake and broil some tilapia to pull together this garnish-rich taco recipe.
Nutrition (per serving):
287 calories; 12.4g fat; 5.9g protein; 43.6g carbs; 9.2g sugar
Recipe and photo by Kaleigh McMordie, R.D., of Lively Table.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
For the coconut crust: 3/4 cup shredded unsweetened coconut 1/2 cup panko bread crumbs 1 tsp garlic powder 1 tsp cumin 1/2 tsp chili powder Juice of 1 lime 4 tilapia filets 8 corn tortillas For the mango salsa: 1/2 mango, diced 1 roma tomato, diced 1 jalapeño, seeds removed and diced 1/2 small red onion, diced 1 small bunch cilantro leaves, diced Juice of 1 lime 1 tsp apple cider vinegar Salt and pepper For serving: 1 small avocado, diced 2 Tbsp cotija cheese or queso fresco Fresh jalapeño (optional) Limes (optional)
How to make it
Preheat oven to 350°. Line a baking sheet with foil or parchment paper. Mix together all ingredients for the coconut crust. Set aside. Rinse tilapia filets, and pat dry with a paper towel. Squeeze lime juice over fish, and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on the thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven, and use a fork to gently break filets into smaller pieces. While fish is cooking, prepare mango salsa. Dice veggies and mango, and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead. Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas, and serve immediately.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Ingredients
For the coconut crust: 3/4 cup shredded unsweetened coconut 1/2 cup panko bread crumbs 1 tsp garlic powder 1 tsp cumin 1/2 tsp chili powder Juice of 1 lime 4 tilapia filets 8 corn tortillas For the mango salsa: 1/2 mango, diced 1 roma tomato, diced 1 jalapeño, seeds removed and diced 1/2 small red onion, diced 1 small bunch cilantro leaves, diced Juice of 1 lime 1 tsp apple cider vinegar Salt and pepper For serving: 1 small avocado, diced 2 Tbsp cotija cheese or queso fresco Fresh jalapeño (optional) Limes (optional)
How to make it
Preheat oven to 350°. Line a baking sheet with foil or parchment paper. Mix together all ingredients for the coconut crust. Set aside. Rinse tilapia filets, and pat dry with a paper towel. Squeeze lime juice over fish, and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on the thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven, and use a fork to gently break filets into smaller pieces. While fish is cooking, prepare mango salsa. Dice veggies and mango, and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead. Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas, and serve immediately.
Makes 4 servings
Prep time 10 min.
Cook time 20 min.
Prep time 10 min.
Cook time 20 min.
Prep time
10 min.
Cook time
20 min.
Ingredients
- For the coconut crust:
- 3/4 cup shredded unsweetened coconut
- 1/2 cup panko bread crumbs
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp chili powder
- Juice of 1 lime
- 4 tilapia filets
- 8 corn tortillas
- For the mango salsa:
- 1/2 mango, diced
- 1 roma tomato, diced
- 1 jalapeño, seeds removed and diced
- 1/2 small red onion, diced
- 1 small bunch cilantro leaves, diced
- Juice of 1 lime
- 1 tsp apple cider vinegar
- Salt and pepper
- For serving:
- 1 small avocado, diced
- 2 Tbsp cotija cheese or queso fresco
- Fresh jalapeño (optional)
- Limes (optional)
How to make it
Preheat oven to 350°. Line a baking sheet with foil or parchment paper. Mix together all ingredients for the coconut crust. Set aside. Rinse tilapia filets, and pat dry with a paper towel. Squeeze lime juice over fish, and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on the thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven, and use a fork to gently break filets into smaller pieces. While fish is cooking, prepare mango salsa. Dice veggies and mango, and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead. Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas, and serve immediately.
Preheat oven to 350°. Line a baking sheet with foil or parchment paper.
Mix together all ingredients for the coconut crust. Set aside.
Rinse tilapia filets, and pat dry with a paper towel. Squeeze lime juice over fish, and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on the thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven, and use a fork to gently break filets into smaller pieces.
While fish is cooking, prepare mango salsa. Dice veggies and mango, and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste. Refrigerate until ready to use. The salsa can be made up to a day ahead.
Once fish is done, assemble tacos: Add fish, mango salsa, avocado chunks, and cotija cheese to warm tortillas, and serve immediately.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
