Crispy Coconut Fish Tacos with Lime Mayo
This Crispy Coconut Fish Tacos will take your Taco Tuesday party to a whole new level. Especially with the lime mayo on top of it. Nothing but perfection!
Ingredients
Coconut batter:
- 2 cups All purpose flour
- 1/2 cup Coconut milk
- 1/4 cup Unsweetened shredded coconut
- 1 tsp Salt adjust to taste
- 1/2 tsp Black pepper adjust to taste
Seasoning for the fish:
- 1 tsp Paprika
- 1 tsp Salt adjust to taste
- 1/2 tsp Black pepper adjust to taste
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
For the tacos:
- 6 Flour or corn tortillas
- 4 Cod fish (or alternative) slice into strips
- 1/4 cup Vegetable or olive oil
- Shredded cabbage (green or purple)
For the lime mayo sauce:
- 1/4 cup Mayonnaise
- Juice of a lime
- Pinch of salt
- Pinch of black pepper
Instructions
Seasoning the fish:
- Mix the paprika, onion powder, garlic powder, salt and black pepper in a small bowl.
- In a bowl, add the fish strips and seasoning. Mix them together and set aside.
Making the batter:
- In a mixing bowl, mix together the flour, salt, black pepper and shredded coconut.
- Slowly stir in the coconut milk. Mix well and set aside.
Making the the fish:
- Place a frying pan over medium-high heat. Once it is warm toast the the tortillas then set aside.
- Once all the tortillas are toasted, add the oil to the pan and let it warm up.
- Dip each strips into the batter and shake off the excess.
- Add the strips to the oil and cook until it is crispy and golden brown. Which usually takes 3-5 minutes.
- Place the fish strips on a plate lined with paper to absorb the excess oil.
- Repeat with the rest fish strips.
Making the lime mayo sauce:
- In a bowl, mix the lime juice, mayonnaise, salt and black pepper.
- Mix everything well and set aside.
Assembly:
- Take a tortilla, add the some fish strips, top it off with the cabbage and finally drizzle on the lime mayo sauce. Enjoy!