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Coconut and lime fish tacos with cucumber salad
Coconut and lime fish tacos with cucumber salad
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Prep Time:
200 minutes
Cook Time:
15 minutes
Total Time:
215 minutes
Summertime delight: zesty coconut-lime fish tacos blending Asian-Mexican flavors. Marinate snapper for maximum flavor.
Ingredients:
  • 270ml can coconut cream
  • 3 tsp lime rind, finely grated
  • 4 x 180g boneless skinless snapper fillets, halved lengthways
  • 82.50 ml panko breadcrumbs
  • 21.45 gm shredded coconut
  • 1/4 tsp dried chilli flakes
  • 100.00 gm long-grain white rice
  • 2 Lebanese cucumbers, peeled into ribbons
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • 8 flour tortillas, warmed
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and line a large baking tray with parchment paper.
  • In a shallow glass or ceramic dish, mix the coconut cream and lime rind. Add the fish and ensure it is evenly coated. Cover and refrigerate for 3 hours, if possible.
  • In a small bowl, mix breadcrumbs, coconut, and chili flakes. Season with salt and pepper. Combine well by stirring.
  • Take the fish out of the marinade and lay it on the tray, drizzling over any remaining marinade. Sprinkle the breadcrumb mixture over the fish, pressing gently to stick. Bake the fish for 10 to 15 minutes until beautifully golden and fully cooked.
  • Cook the rice according to the instructions on the packet until it's tender, then drain it.
  • In a bowl, mix together cucumber, coriander, and mint. Fill tortillas with rice, cucumber salad, and fish. Pour sweet chili sauce over the top and serve with lime wedges.

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