Recipe of Jamie Oliver Coconut and Panko Crispy Fish Tacos

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, coconut and panko crispy fish tacos. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Coconut and Panko Crispy Fish Tacos is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Coconut and Panko Crispy Fish Tacos is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook coconut and panko crispy fish tacos using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Coconut and Panko Crispy Fish Tacos:

1. Make ready coleslaw mix
2. Get Bag coleslaw veggies
3. Get 1/2 cup mayo
4. Take 1 tbs sriracha (or more if you want is spicier)
5. Take 1 tsp honey
6. Take Juice of 1/2 lime
7. Get fish
8. Take 4 filets of fish (I used cod) cut in 1/2 to make 8 pieces
9. Prepare 1/2 cup mayo
10. Get 1 1/2 tbs sriracha
11. Make ready 1/2 cup shredded unsweetened coconut
12. Prepare 1/2 cup + 1 tbs panko breadcrumbs (GF breadcrumbs if you're GF)

Steps to make Coconut and Panko Crispy Fish Tacos:

1. Mix all your ingredients together for the coleslaw, toss and set aside.
2. In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together
3. In a separate bowl, mix your mayo and sriracha.
4. Dip each piece of fish in your mayo mixture to coat all sides.
5. Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them.
6. In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through.
7. Serve in corn tortillas, flour tortillas or on a salad…. or ya know, however you wanna eat it :)

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