Pineapple Coconut Fish Tacos!

Yields1 Serving

Fish is a protein that goes amazingly with bold, tropical flavors. It can be balanced with sweet and spicy hints while still maintaining its flavor. This recipe is a mix of all those good things.

The base is a soft tortilla, but you can use any kind of base you want: hard tortilla, corn, or wheat. Fill the tortilla with plenty of wonderful Mexican guacamole. Then add the crispy coconut fish: gluten-free, salty, and crunchy.

You could add some sriracha to get another interesting spice going on. And you could serve it with cilantro, a few drops of Tabasco, and lime. There are many delicious possibilities to explore.

Top it all off with a caramelized rum pineapple chutney! 

 2 eggs
 1 cup dried coconut, shredded
 1 cup cornstarch
 1 lime
 ½ tsp ginger powder
 ½ tsp garlic powder
 1 tsp turmeric
 1 tsp cumin
 cilantro, washed and ready to use
 salt and pepper
 coconut oil
 1 tbsp sugar
 ½ shot of Flor de Cana, 7 years (or any other type of rum)

1

On a big platter, arrange the soft tortillas and have the guacamole ready to be spread.

2

Place a saucepan over medium heat. Add 1 tablespoon of coconut oil, sugar, and pineapple. Stir fry it for a minute or two over high heat until you see the sugar caramelizing. When it is browned, add the rum. Cook for a minute or two, until the alcohol has evaporated. You can add a splash of hot sauce or soy sauce if desired.

3

In a large bowl, crack the eggs and add the dry ingredients (3 tablespoons of cornstarch, ginger powder, garlic powder, turmeric, cumin, salt and pepper). Submerge the fillets in this mixture and refrigerate for a few minutes. In the meantime, prepare the coconut breading mixture.

4

Grab two plates or baking trays. In the first, add the remaining cornstarch. In the second, add the shredded coconut.

5

Take one fillet at a time and gently roll them over the cornstarch. Finish with the coconut, making sure that each fish is fully covered with the mix.

6

In a large saucepan, pour a generous amount of coconut oil. When it heats up, add the fillets. Cook them one side at a time, making sure that the oil stays at the right temperature so they don't burn. When they are golden and cooked (about 4 minutes per side), put them on a plate and let chill.

7

Spread a spoonful of guacamole on each tortilla. Then add the fish fillets and top with the pineapple chutney. Decorate with cilantro leaves or a salad of your preference and serve!

Drink pairing: Tequilita with lime and salt

Music pairing: Molotov. Donde jugaran las ninas

Ingredients

 2 eggs
 1 cup dried coconut, shredded
 1 cup cornstarch
 1 lime
 ½ tsp ginger powder
 ½ tsp garlic powder
 1 tsp turmeric
 1 tsp cumin
 cilantro, washed and ready to use
 salt and pepper
 coconut oil
 1 tbsp sugar
 ½ shot of Flor de Cana, 7 years (or any other type of rum)

Directions

1

On a big platter, arrange the soft tortillas and have the guacamole ready to be spread.

2

Place a saucepan over medium heat. Add 1 tablespoon of coconut oil, sugar, and pineapple. Stir fry it for a minute or two over high heat until you see the sugar caramelizing. When it is browned, add the rum. Cook for a minute or two, until the alcohol has evaporated. You can add a splash of hot sauce or soy sauce if desired.

3

In a large bowl, crack the eggs and add the dry ingredients (3 tablespoons of cornstarch, ginger powder, garlic powder, turmeric, cumin, salt and pepper). Submerge the fillets in this mixture and refrigerate for a few minutes. In the meantime, prepare the coconut breading mixture.

4

Grab two plates or baking trays. In the first, add the remaining cornstarch. In the second, add the shredded coconut.

5

Take one fillet at a time and gently roll them over the cornstarch. Finish with the coconut, making sure that each fish is fully covered with the mix.

6

In a large saucepan, pour a generous amount of coconut oil. When it heats up, add the fillets. Cook them one side at a time, making sure that the oil stays at the right temperature so they don't burn. When they are golden and cooked (about 4 minutes per side), put them on a plate and let chill.

7

Spread a spoonful of guacamole on each tortilla. Then add the fish fillets and top with the pineapple chutney. Decorate with cilantro leaves or a salad of your preference and serve!

Pineapple Coconut Fish Tacos!
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