Coconut-Lime Fish Tacos

This special-occasion dish beats all the fish tacos in town we have tried.  The toppings and tortillas can be prepared 1 day ahead.

Coconut-Lime Fish Tacos with Chipotle Dressing

The components of this dish are grouped into 3 categories:

1.  Lime-cilantro slaw:

1 c. thinly sliced cabbage

1/4 c. thinly sliced red onion

zest of 1 lime

juice of 2 limes

2 tbsp. diced cilantro

salt and pepper

2.  Chipotle dressing:

1/2 c. sour cream (cultured organic best!)

2 tsp. adobo sauce from can of chipotles

1 chipotle pepper, finely diced

1 tbsp. diced cilantro

1 tbsp. diced chive or green onion

squeeze of lime juice

salt and pepper

3.  Crispy Breadcrumb Coating:

4 wild-caught white fish fillets, such as tilapia or mahi, sliced into 2 oz. sticks (abt. 4 pcs. per fillet)

1 c. panko breadcrumbs, or homemade breadcrumbs

1/3 c. desiccated coconut (dried, no preservatives)

zest of 1 lime

salt and pepper

flour or arrowroot powder for dredging

1 egg, lightly beaten.

Lard, ghee, butter or coconut oil for frying – about 1 inch’s worth.

15-20 tortillas

1/4 c. Roasted Chipotle Salsa, optional

First, prepare the slaw so that it has a chance to marinate in it’s lime-juicy goodness.  Combine above ingredients and allow to sit at room temperature about 1 hour or overnight in fridge.

Next, prepare the chipotle dressing by combining the ingredients above and reserve in fridge.

Last, make a dredging station.  Get out 4 plates.  On one plate, place cut fish pieces.  On another, have arrowroot or flour for dredging.  On the next, combine the breadcrumbs, lime zest, and coconut.  On the last pour in your beaten egg.  Salt and pepper each plate (layer).  Heat oil over high heat, then reduce heat to medium-high.  Do not let it smoke (370-ish).  Use a candy thermometer to be exact.  Dredge fish in arrowroot, then egg, then breadcrumb mix.  Reserve on original plate until oil is hot enough.  Add pieces, 2-3 at a time, and fry until golden brown, then flip, totaling about 4 minutes per piece.  Reserve on wire rack until ready to serve or place in warm oven.

Heat or cook tortillas while frying.

To assemble a taco, place about 1 tsp. chipotle dressing in middle of taco.  Place fish on top, then top with about 2 tbsp. slaw.  If you like and for a more spicy experience, top with 2 tsp. roasted chipotle salsa.  Enjoy!!

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3 Comments

Filed under Mexican Food, Recipes

3 responses to “Coconut-Lime Fish Tacos

  1. Oh, poor Michelle! I read your comment about just starting GAPS/SCD and popped over to say hi. I see from your recipes that you, like me, are going to have quite the adjustment in giving up beans! At least it’s for the best! I personally have been doing so much better on Gaps than any other time in y life and our three year old is benefiting as well. My husband also has lost the 20 ponds of pasta weight he had gained since our marriage which has been terrific! Best of luck to you and yours! This week will be tough, but YOU CAN DO IT!

    • Michelle G.

      Hi Ambre, and thank you for your sympathies and encouragement! It meant a lot in the moment that I read it when I was feeling pretty down. Things are looking up! Best wishes and hope to chat with you at length later! Michelle

  2. Hilaire

    Hi. My name is Hilaire. I wrote in to Cheeseslave about finding “Nourishing Traditions” type foods in Guadalajara Mexico. I didn’t even think to follow up with the comments and I saw yours. Did you ever come down to Mexico? Here is the link to the post if you have forgotten.
    http://www.cheeseslave.com/2010/02/22/reader-question-how-to-eat-healthy-in-modern-day-mexico/

    I am still struggling to find raw milk (not sure about the cleanliness issue) and I have been dragging my feet but I have been experiencing adverse effects for my family by compromising on principles and giving them past. milk. So I am on the hunt and hope to find it this week. I’d love to hear from you and I’ll be checking your blog to try your great recipes!

    Thanks,

    Hilaire

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