Crispy coconut fish tacos with pineapple salsa

These delicious homemade Mexican tacos are jam-packed full of flavour from the crunchy coconut-crumbed fish fillets, to the sweet and zesty pineapple salsa. Your family will love getting hands-on with their dinner, too.

  • 25 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Crispy coconut fish tacos
  • 1 1/3 cup white self-raising flour
  • 1 cup mexican-style beer
  • vegetable oil, for deep-frying
  • 500 gram firm white fish fillets, cut into 1.5cm fingers
  • 1 cup panko breadcrumbs
  • 3/4 cup shredded coconut
  • 3/4 cup greek-style yoghurt
  • 1 tablespoon lime juice
  • 1 teaspoon cayenne pepper
  • 12 taco shells
  • 2 cup shredded lettuce
Pineapple salsa
  • 1/2 small pineapple, peeled, finely chopped
  • 1 lebanese cucumber, finely chopped
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon lime juice


Crispy coconut fish tacos with pineapple salsa
  • 1
    Sift 1 cup of the flour into a bowl. Whisk in beer. Season. Set aside.
  • 2
    In a large saucepan, heat oil for deep frying on high until a little flour sizzles when added (170°C).
  • 3
    Dust fish pieces in remaining flour, then into dip into batter, wiping of excess. Coat in combined crumbs and coconut.
  • 4
    Working in 2 batches, deep-fry fish 3-4 minutes, until golden and crisp all over. Drain on paper towel. Keep warm.
  • 5
    Make pineapple salsa: In a medium bowl, combine all ingredients. Season.
  • 6
    In small bowl, stir yoghurt, juice and half cayenne together. Season.
  • 7
    Fill warmed taco shells with lettuce, pineapple salsa and fish pieces. Drizzle with yoghurt dressing and sprinkle with remaining cayenne.


Try using ling, flathead or blue eye travalla for this dish.

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