Coconut Crusted Salmon Tacos
Makes approx. 5-6 Servings
4 (4oz.) Salmon Filets
1 Cup, Shredded Coconut *(can use sweetened or unsweetened)
1 Cup, Panko Breadcrumbs
1 Cup, All-Purpose Flour
3 Large Eggs
Avocado Oil, for frying *enough to cover bottom of pan.
10-12 Corn Tortilla Wraps
- Lime Wedges
- Avocado Chunks/Slices
- Shredded Cheese
- Sour Cream
- Greek Yogurt
- Cheese Sauce
Preheat oven to 400F. Place a rack onto a baking sheet and place into the hot oven.
Carefully remove the skin from the salmon, if there is any. Cut the salmon into smaller pieces. Pat the fish dry.
Setup a dredging station:
- Bowl 1: Flour w/S&P
- Bowl 2: Eggs with S&P
- Bowl 3: Panko Breadcrumbs and shredded coconut
Dredge each piece of salmon in the flour mixture and gently shake off any excess. Then dip the salmon into the egg mixture and then finally coat it in the breadcrumb/coconut mixture. Place onto a plate. Repeat until all fish is coated.
Heat a cast iron skillet on the stove, over medium heat. Once the pan is hot, add the oil. Once the oil is hot start to add some of the fish. Add just enough fish to the pan so they are not touching. Cook for about 2 minutes, until golden brown then flip over and cook for another minute. Place the fish into the oven, onto the rack/baking sheet. Repeat and keep adding fish to oven until all fish is completed. This will help to finish cooking the fish & to keep it nice & hot.
To warm up the tortilla wraps, heat directly on a gas stove (directly over burner or grill, turned on to low heat). If you do not have a gas stove, you can also heat them directly in a cast iron skillet. They only need to be heated through about 20-30 seconds per side. Keep a close eye on tortilla wraps to avoid burning them. Place the wraps in a warmer or on a dish with aluminum foil to keep them warm and pliable.
Remove the fish from the oven and transfer to a platter. Add any of your favorite sides/toppings. We love to eat fish tacos with homemade coleslaw, salsa and some fresh lime wedges to squeeze over top.