Mexican Coconut-Chile Fish Tacos

关于这个食谱

Coconut isn't a mainstay of most Mexican cooking, but it does appear in some coastal Guerrero and Oaxacan dishes influenced by the region's tropical produce and historical Pacific trade routes. This taco leans into that lesser-known thread, coating fish fillets in a coconut-panko crust seasoned with chili powder before pan-frying, then wrapping them taco-style with the crunchy cabbage slaw and chipotle crema found in classic Baja-style fish tacos. Pressing the coconut-panko mixture firmly onto the fish, rather than just dredging lightly, is what keeps the crust attached through frying instead of falling off in the pan. Frying in a shallow layer of oil rather than deep-frying keeps this closer to a home-kitchen technique, and flipping the fish only once, once the first side has fully browned, prevents the crust from breaking apart. A quick cabbage-lime slaw and a chipotle-spiked crema are the classic Baja fish taco toppings, providing crunch and a smoky, tangy contrast to the sweet coconut crust — together they make this feel like a genuine taco even with its less traditional coconut twist.

食材

服务 4

• 500 gfirm white fish fillets (cod or tilapia), cut into strips
• 0.5 cup通用面粉
• 2 wholeeggs, beaten
• 0.75 cup面包糠面包屑
• 0.5 cup不加糖的椰丝
• 1.5 tsp辣椒粉
• 1 tsp盐
• 0.5 cupoil, for frying
• 2 cupgreen cabbage, shredded
• 2 tbsplime juice, plus wedges for serving
• 0.5 cupMexican crema or sour cream
• 1 tbspchipotle in adobo, minced
• 8 piece玉米饼，加热

步骤

1. 1

   Set up the breading station

   Place flour in one bowl, beaten eggs in a second, and combined panko, coconut, chili powder, and salt in a third.

2. 2

   Bread the fish

   Dredge each fish strip in flour, dip in egg, then press firmly into the coconut-panko mixture to coat evenly.

3. 3

   Make the slaw

   Toss shredded cabbage with lime juice and a pinch of salt.

4. 4

   制作墨西哥辣椒油脂

   Whisk crema with minced chipotle until evenly combined.

5. 5

   把鱼煎一下

   Heat oil in a skillet over medium heat. Fry the breaded fish strips 3-4 minutes per side until golden and cooked through, flipping only once.

6. 6

   组装炸玉米饼

   Drain fish on paper towels. Fill warm tortillas with cabbage slaw, fried fish, and a drizzle of chipotle crema.与酸橙角一起食用。

变化

• •

  15a 18 18 18 18 18 18 18 220 18 18 15 18 15 18 15 18 18 18 15 18 15 18 18 15 18 18 15 18 18 18 15 18」。

• •

  È una questione di 2 o 3 giorni.

• •

  タコラ・ケーfiィゲに行く必要はありませんが、これ以上のことはありません。

存储

最好新鲜食用；将炸好的鱼和沙拉分开存放在冰箱中最多 1 天，并在组装前将鱼在 200C 烤箱中重新加热 8 分钟，使其重新酥脆。

常见问题解答