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baked coconut lime crusted fish tacos with apple cranberry chutney
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Not only are these tacos supremely beautiful to serve, they're packed with healthful components and incredible flavor. Think Indian meets Tex-Mex meets autumn. The chutney recipe will likely create leftovers for sandwiches, bowls, or whatever other use you might have for it.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 tacos

Ingredients
  

coconut lime fish tacos

  • 2 4 oz filets white fish (I used branzino, but mahi, cod, and halibut are all great alternatives)
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup panko style bread crumbs
  • 1 lime, for zest (about 2 tsp)
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp kosher salt
  • 1 egg, lightly beaten
  • 2 cups slaw
  • 4 tortillas

apple cranberry chutney

  • 1 cup fresh cranberries
  • 1 apple, cored and diced
  • 1 1 inch slice ginger, peeled and minced or grated
  • 1 jalapeno, deseeded and diced
  • 2 tbsp lemon juice
  • 1/4 cup white balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tsp salt

Instructions
 

for the coconut lime fish

  • Preheat oven to 375. Place a wire rack atop a baking sheet and spray rack with oil. Pat your fish filets dry with a paper towel and slice each into four "fingers".
  • In a bowl, combine coconut, panko, lime zest, and spices and mix with a fork to thoroughly incorporate. In a separate bowl, whisk egg. Dip each fish finger first in the egg, then toss into the coconut-panko mix until completely covered. You may need to pat some of the breading on to firmly to get it to stick. Place each breaded fish finger onto the wire rack-covered baking sheet. Bake 10-12 minutes, then turn broiler to HIGH and cook an additional 2-3 minutes until coconut breading turns a nice crispy brown. Remove from oven and set aside.

for the apple cranberry chutney

  • The chutney is super low maintenance except for occasional stirring. You want to ensure the heat is regulated on your stovetop as it simmers to prevent anything from burning. The key is a low temperature setting!
  • Combine all ingredients in a saucepan and bring to a slight boil over medium heat. Reduce heat to low, cover, and let simmer for at least 20 minutes, but ideally 30-40, stirring often. The cranberries and apples will break down and the vinegar will mellow into a sweet reduction when it marries with the aromatics and brown sugar.
  • Once the chutney is a uniform chunky salsa-like consistency, remove from heat and let cool.
  • To assemble your tacos: Add a good handful of slaw to the bottom of each tortilla. Top with two fish fingers apiece, then spoon generously with chutney. Squeeze some lime juice and toss from cilantro leaves atop, if desired.