Coconut Cod Tacos
Today’s lunch was a bowl of deliciously crispy Coconut Cod Tacos with a wonderful salad of baby spinach, red & yellow peppers, avocado and radishes with a zesty lime juice dressing.
Doesn’t it look like summer on a plate?!
This fail-safe recipe takes 35 minutes to prepare and is always a firm summer favourite in the 80:20 Club membership.
My hubby has asked that we save this recipe in our favourites folder .... and he doesn't even usually like fish. Amazing! ~ Leanne
Coconut Cod Tacos
Ingredients (to serve 4 people)
1 Egg
50g Unsweetened Shredded Coconut
30g Coconut Flour
1/2 tsp Paprika
1/4 tsp Sea Salt
2 Cod Fillets (cut into small pieces)
8 Corn Tortillas
1/2 Yellow Bell Pepper (sliced thinly)
1/2 Red Bell Pepper (sliced thinly)
30g Radishes (thinly sliced)
1 Lime (juiced)
10g Coriander (optional, roughly chopped)
1 Avocado (cubed)
Method
Preheat the oven to 190ºC / 375ºF and line a baking sheet with parchment paper.
Beat the egg in a bowl. In a separate bowl, mix together the unsweetened shredded coconut, coconut flour, paprika, and sea salt.
Dip each piece of cod into the egg mixture and then into the flour mixture, making sure to coat all sides of the fish. Transfer the cod onto the baking sheet. Place in the oven and bake for 5 minutes then flip and cook for an additional 5 minutes or until cooked through.
Remove the cod from the oven and divide between tortillas. Top with sliced bell pepper, radish, lime juice, coriander and avocado. Enjoy!
If you try this recipe, be sure to leave a comment below and let us know what you thought of it!