Coconut and lime fish tacos with cucumber salad

Recipes / Fish

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.

Recipe «Coconut and lime fish tacos with cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 270ml can coconut cream, 3 tsp lime rind, finely grated, 4 x 180g boneless skinless snapper fillets, halved lengthways, 1/3 cup panko breadcrumbs, 1/3 cup shredded coconut , 1/4 tsp dried chilli flakes, 1/2 cup long-grain white rice, 2 Lebanese cucumbers, peeled into ribbons , 1/2 cup fresh coriander leaves, 1/2 cup fresh mint leaves, 8 flour tortillas, warmed, Sweet chilli sauce, to serve, Lime wedges, to serve.

Ingredients:

  • 270ml can coconut cream 
  • 3 tsp lime rind, finely grated 
  • 4 x 180g boneless skinless snapper fillets, halved lengthways 
  • 1/3 cup panko breadcrumbs 
  • 1/3 cup shredded coconut 
  • 1/4 tsp dried chilli flakes 
  • 1/2 cup long-grain white rice 
  • 2 Lebanese cucumbers, peeled into ribbons 
  • 1/2 cup fresh coriander leaves 
  • 1/2 cup fresh mint leaves 
  • 8 flour tortillas, warmed 
  • Sweet chilli sauce, to serve 
  • Lime wedges, to serve 

Instructions

  1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  2. 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.
  3. Place breadcrumbs, coconut and chilli flakes in a small bowl. Season with salt and pepper. Stir to combine.
  4. 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).
  5. Meanwhile, cook rice following packet directions until tender. Drain.
  6. 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.