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 cayenne

  • juice of 1 lime

  • 4 tilapia fillets

  • 16 taco sized tortillas

  • 1 avocado, diced to garnish

  • queso fresco or sour cream, to 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, mix together the coconut, panko, garlic powder, cumin, and cayenne. Set aside.

  2. Take two of the tilapia fillets and squeeze some of the lime juice on both sides. Dip the fillets into the coconut mixture being sure to coat all areas and that the crust sticks.

  3. Place in the nonstick pan of the air fryer and close the lid. Set the cooker to MED and the time to 10 minutes.

  4. When the timer goes off after 10 minutes, open the lid and use a spatula to flip over the fish fillets. Again close the lid, keep setting to MED and cook an additional 7 minutes.

  5. When the fillets are done, remove from the cooker. Repeat breading and cooking the other two fillets.

  6. While the fish is cooking, make the mango salsa.

  7. Mix together the diced mango and cut vegetables in a bowl.

  8. Add the cilantro, lime juice, apple cider vinegar, and salt and pepper to taste. Mix well.

  9. When the fish and salsa are complete, assemble the tacos: add the fish, salsa, avocado chunks, and cheese to warmed tortillas and serve immediately.

Recipe Inspiration from Lively Table