These fish "tacos" are light and delicious without added carbs from the tortillas. Coconut gives the fish extra sweetness and makes for a tropical flavor! Add any toppings you like to the salad to create your own taco bowl! I topped mine with a roasted tomatillo salsa...I didn't even need added dressing :)
For the fish:
- 1 lb firm white fish (I used cod)
- 1 cup panko bread crumbs
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp oregano
- 1/4 cup sweetened shredded coconut
- extra virgin olive oil
- 1/2 cup flour
- 2 eggs with 2 tbl water, beaten
- black beans and corn
- shredded mexican cheese
- sour cream
- In a shallow dish mix all ingredients for the fish (besides the fish and olive oil) until combined. Place the flour and eggs in 2 separate shallow dishes.
- Cut the fish into about 2 inch chunks and coat them in flour, then egg and finally the panko mixture. Set aside on a plate.
- In a large skillet heat a thin layer of olive oil in a pan on med - high heat. This isn't a deep fry so all you'll need is a layer deep enough to just cover the base of the pan. Place the fish into the pan and begin to fry. After 1 side of the fish has gotten golden brown (about 3 minutes) flip over and fry the other side for about another 3 minutes. If you have a very thick piece of fish turn down the heat and allow to cook about another 2 minutes or until fish is flaky. Remove fish and place on a paper towel lined plate.
Place any type of salad greens onto a plate and top with your favorite taco toppings. Use a salsa and lime juice in place of dressing and top with your crispy fish!