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Crispy Fish Tacos with Chipotle Crema and Pineapple

Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 2 eggs whisked
  • ½ cup shredded coconut*
  • ½ cup almond flour
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 1 ½ tsp kosher salt divided
  • 1 lb cod (or other white fish), cut into 1”x2” pieces
  • 8 small corn or flour tortillas
  • 1 cup pineapple chunks**
  • Pickled red onions
  • Cilantro

For the crema:

  • ½ cup plain whole milk yogurt (Greek or regular)
  • 2 chipotle peppers in adobo, finely chopped***
  • 1 tsp adobo sauce (from the can)
  • 1 tsp lime juice
  • ½ tsp kosher salt

For the slaw:

  • 3 cups shredded cabbage
  • 1-2 tbsp lime juice
  • ½ tsp kosher salt
  • *If you only have coconut flakes, throw them in the blender and blend into a more fine texture.
  • **Freeze leftover pineapple for smoothies!
  • ***Transfer leftover chipotle peppers/adobo sauce into a freezer-safe container or ziplock bag and freeze for later use!
  • Time saver: use store-bought coleslaw mix in place of sliced cabbage (I did this because the store was out of cabbage and it worked great!).

Items you can prep ahead (optional)

  • Pickle 1 red onion
  • Make chipotle crema
  • Thinly slice 3 cups cabbage and make cabbage slaw
  • Prep pineapple for tacos
  • Mix together fish coating

Instructions

  • Preheat the oven to 400F. Line a baking sheet with parchment paper. Drizzle some olive oil onto the parchment and rub/brush around to coat the parchment.
  • In a shallow bowl, whisk the eggs. In a separate shallow bowl, mix together the coconut, almond flour, cumin, chili powder, garlic powder, pepper, and 1 teaspoon salt.
  • Pat your fish pieces dry and sprinkle them all over with remaining ½ teaspoon salt. Use tongs to dip your fish in the egg to coat, shaking off any excess (use the side of the bowl to scrape off the excess). Place it in the coconut coating and cover it with the coating, using your other hand or a spoon to help. Place on the greased baking sheet. Repeat with remaining fish pieces.
  • Bake for 20 minutes or until the coating is deeply golden and fish is cooked through (easily flakes with a fork).
  • While the fish bakes, make your crema by mixing everything together in a small bowl. Depending on how thick your yogurt is, you may want to thin it out with extra lime juice or water until it’s drizzle-able (1 teaspoon at a time).
  • In a medium bowl, add the cabbage, lime, and salt and toss to combine.
  • Assemble your tacos! Warm your tortillas (over a gas flame is best). Top with fish chunks, pineapple, slaw, chipotle crema, pickled red onions, and cilantro.

Notes

Substitutions:

  • To make vegetarian/vegan, substitute strips of tofu for the fish. 
  • To make vegan, substitute with a dairy-free yogurt or sour cream or substitute 1 mashed avocado for the yogurt. You may need to add some extra lime if you do this, so make sure to taste as you go.
  • Substitute code with salmon or halibut pieces. You can use any white fish, but you want it to have a good thickness otherwise the fish will overcook before the coating gets golden. 
  • Don’t like spice? Skip the chipotle peppers and substitute with 1-2 tsp smoked paprika.
  • Substitute pineapple with mango. You could also skip it if you need to…
  • Throw some shredded carrot into the slaw.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Baked cod: up to 3 days in the fridge.
    • Slaw: up to 6 days in the fridge
    • Crema: up to 6 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover fish in the microwave until warmed through. Follow recipe instructions for assembling tacos. 
  • Turn it into a fish taco bowl! Skip the tortillas and serve with rice. Squeeze lime all over.