Air-Fried Coconut Crusted White Fish Tacos with Pineapple Salsa
Crispy coconut-crusted fish meets tangy pineapple salsa in a lighter, air-fried taco.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chopped.com.
Cooking tools:
- Air fryer
- Chef's knife
- Cutting board
- Mixing bowl
- Dish
- Whisk
- Skillet
- Aluminum foil
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Tongs
- Spatula
Ingredients
- 1 1/4 pounds white fish fillets (tilapia or cod), cut into 1-inch strips
- 1/2 cup panko breadcrumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 8 small corn tortillas, warmed
- 1 cup shredded cabbage
- 1/3 cup sour cream
- 1 lime, cut into wedges
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