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!!