A vibrant Asian-Mexi fusion served up in the summertime - coconut and lime fish tacos! Allow 3 hours marinating time to infuse flavour into the snapper.
- Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
- Combine coconut cream and lime rind in a shallow glass or ceramic dish. Add fish. Turn to coat. Cover. Refrigerate for 3 hours, if time permits.
- Place breadcrumbs, coconut and chilli flakes in a small bowl. Season with salt and pepper. Stir to combine.
- Remove fish from marinade. Place on prepared tray, spooning over any leftover marinade in dish. Top fish with breadcrumb mixture, pressing to secure. Bake fish for 10 to 15 minutes or until golden and cooked through (see notes).
- Meanwhile, cook rice following packet directions until tender. Drain.
- Combine cucumber, coriander and mint in a bowl. Divide rice, cucumber salad and fish among tortillas. Drizzle with sweet chilli sauce and serve with lime wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set