Coconut Crusted Fish Tacos

About 16 tacos
Prep Time
10 minutes
Cook Time
25 minutes


For the Tacos:

  • 1 cup shredded unsweetened coconut
  • ⅓ cup panko bread crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon cumin
  • Pinch of cayenne
  • Juice of 1 lime
  • 4 tilapia fillets
  • 16 taco-sized tortillas
  • 1 avocado, diced (for garnish)
  • Queso fresco or sour cream (for garnish)

For the Mango Salsa:

  • 1 mango, diced
  • 1 roma tomato, cored and diced
  • ½ small red onion, diced
  • ½ red bell pepper, diced
  • ½ cucumber, peeled and cut into quarters
  • Small bunch of cilantro leaves (about 1 cup), chopped
  • Juice of 1 lime
  • 1 teaspoon apple cider vinegar
  • Salt and pepper, to taste


  1. In a shallow dish or plate, combine shredded coconut, panko bread crumbs, garlic powder, cumin, and cayenne. Set aside.
  2. Squeeze lime juice over two tilapia fillets. Dip the fillets into the coconut mixture, ensuring they are well-coated with the crust mixture.
  3. Place the coated fillets in the nonstick pan of the air fryer. Close the lid and set the cooker to MEDIUM (MED) heat and cook for 10 minutes.
  4. After 10 minutes, open the lid and flip over the fish fillets using a spatula. Close the lid and continue cooking on MEDIUM (MED) heat for an additional 7 minutes.
  5. Remove the cooked fillets from the air fryer and repeat the breading and cooking process for the remaining two fillets.
  6. While the fish is cooking, prepare the mango salsa. In a bowl, mix together diced mango, tomatoes, red onion, red bell pepper, cucumber, cilantro, lime juice, apple cider vinegar, salt, and pepper. Mix well.
  7. Once the fish and salsa are ready, assemble the tacos. Place a cooked fish fillet on a warmed taco-sized tortilla. Top with mango salsa, diced avocado, and queso fresco or sour cream.
  8. Serve the tacos immediately and enjoy!

Recipe Inspiration from Lively Table