Coconut Fish Taco

imageI have been looking forward to the day when I would make my own home-made fish tacos. I have enjoyed fish tacos for many years and have gone to the lengths of hunting for the best fish tacos in L.A, San Diego, Texas, San Jose and elsewhere. Each of the fish tacos I have tried had a unique ingredient or manner of preparation or presentation that I absolutely loved. Finally, with this home-made recipe, I am able to incorporate everything I love about fish tacos, adding something I have not encountered anywhere: coconut!

INGREDIENTS

2 pcs fish fillet (catfish, swai, basa or tilapia)
1/2 cup whole wheat flour
1/2 cup shredded coconut
1 egg, beaten
Salt and pepper to taste
1 cup broccoli slaw
1/3 cup mayonnaise
1/3 cup ketchup
1/4 cup fresh cilantro, chopped
1 fresh avocado, pitted and sliced into tiny cubes
1 large tomato, sliced into tiny cubes
3 tbsps Olive oil for frying (add more as needed)
8 pcs corn tortillas

1 lime, sliced

DIRECTIONS
Slice each fish fillet into fourths, once lengthwise and once crosswise. Pat dry with paper towel. Season with salt and pepper. Place beaten egg, flour and shredded coconut in three separate plates. Dip the fish first in the flour, then in the egg, then in shredded coconut. In a large frying pan, heat Olive oil in medium heat. Fry each fish slice until golden brown and crispy. Remove from heat and set aside. In a small bowl, combine mayonnaise and ketchup and mix well. Warm tortillas in a griddle. In each tortilla, place a fish slice, broccoli slaw and mayonnaise and ketchup mixture. Add desired amount of tomatoes and avocado. Garnish with cilantro. Fold tortilla and enjoy. Squeeze a slice of lime over the tacos.

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