Recipe of Bobby Flay Coconut and Panko Crispy Fish Tacos

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut and panko crispy fish tacos. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Coconut and Panko Crispy Fish Tacos is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Coconut and Panko Crispy Fish Tacos is something which I have loved my entire life.

Mix your panko and coconut and mix to combine together In a separate bowl, mix your mayo and sriracha. Dip each piece of fish in your mayo mixture to coat all sides. Roll in your coconut and breadcrumb mixture. To get that light, crispy crust on the fish I prefer baking versus frying, there is less to clean up and it enhances the flavor of the coconut.

To get started with this particular recipe, we have to prepare a few ingredients. You can have coconut and panko crispy fish tacos using 12 ingredients and 7 steps. Here is how you can achieve that.

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

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

One strip at a time, dip the fish into the egg. Transfer the egg-coated fish into the coconut. A mix of savory and sweet, these coconut crusted fish tacos are a MUST try! The crunch of the coconut breaded cod paired with the sweetness of mango, topped with a kick of jalapeno, creates a delicious blend you won't be able to get enough of.

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 :)

A mix of savory and sweet, these coconut crusted fish tacos are a MUST try! The crunch of the coconut breaded cod paired with the sweetness of mango, topped with a kick of jalapeno, creates a delicious blend you won't be able to get enough of. For all the pescatarians out there, you can use this breading method for any favorite white fish. In a shallow dish I tossed together unsweetened shredded coconut, panko bread crumbs, lots of ground cumin, ground garlic, chili, salt and pepper. Earthy, spicy, grounding flavors for our fish.

So that is going to wrap it up with this exceptional food coconut and panko crispy fish tacos recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!