Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, coconut and panko crispy fish tacos. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Coconut and Panko Crispy Fish Tacos is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Coconut and Panko Crispy Fish Tacos is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook coconut and panko crispy fish tacos using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Coconut and Panko Crispy Fish Tacos:

1. Prepare coleslaw mix
2. Prepare Bag coleslaw veggies
3. Make ready 1/2 cup mayo
4. Prepare 1 tbs sriracha (or more if you want is spicier)
5. Take 1 tsp honey
6. Get Juice of 1/2 lime
7. Prepare fish
8. Prepare 4 filets of fish (I used cod) cut in 1/2 to make 8 pieces
9. Get 1/2 cup mayo
10. Get 1 1/2 tbs sriracha
11. Prepare 1/2 cup shredded unsweetened coconut
12. Take 1/2 cup + 1 tbs panko breadcrumbs (GF breadcrumbs if you’re GF)

Instructions to make Coconut and Panko Crispy Fish Tacos:

1. Mix all your ingredients together for the coleslaw, toss and set aside.
2. In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together
3. In a separate bowl, mix your mayo and sriracha.
4. Dip each piece of fish in your mayo mixture to coat all sides.
5. Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them.
6. In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through.
7. Serve in corn tortillas, flour tortillas or on a salad…. or ya know, however you wanna eat it :)
8. Ready to serve and ENJOY!

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