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Listed in: Tacos
3/4 cup (65 g) unsweetened shredded coconut
1/2 cup (25 g) panko bread crumbs
2 teaspoons (6 g) Arriba! Seasoning
4 (4-ounce/115 g) cod fillets
2 limes, 1 cut into quarters and 1 cut into wedges
Pico de Gallo
1/2 mango, diced
11/2 cups (105 g) shredded purple cabbage
8 corn tortillas
1 small avocado, pitted, peeled, and sliced
2 tablespoons (16 g) crumbled Cotija cheese
1 jalapeño, seeded and minced
Preheat the oven to 350°F (180°C) and place a wire rack on a rimmed baking sheet.
In a shallow pie dish or plate, combine the coconut, panko bread crumbs, and seasoning.
Pat the cod fillets dry with a paper towel. Squeeze a lime quarter over one fillet, then transfer the fish to the coconut breading and turn to coat on both sides. Place the breaded fish on the wire rack. Repeat with the remaining three limes quarters and cod fillets.
Bake for 15 to 20 minutes, depending on the thickness of the fish, until cooked through. Transfer the fish to a plate and use a fork to break up the fish into smaller pieces.
While the fish cooks, combine the pico de gallo and mango.
To assemble the tacos, make a layer of cabbage on each tortilla, add some fish pieces, and top with mango pico de gallo, avocado slices, Cotija cheese, and jalapeño.
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