Recipe of Gordon Ramsay Coconut and Panko Crispy Fish Tacos

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, coconut and panko crispy fish tacos. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This Crispy Baked Fish Tacos recipe is made with the yummiest panko-crusted fish, zesty cilantro-lime slaw, a super-simple chipotle crema, and whatever other favorite toppings (hello, avocado) you love most. Say goodbye to soggy fish sticks from the freezer! Not that they were top three for being a favorite or delicious, but just that they were a constant. You'll need: For the slaw When everything is done, have everyone assemble their own tacos with as much slaw and crispy fish pieces as they want.

Coconut and Panko Crispy Fish Tacos is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Coconut and Panko Crispy Fish Tacos is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have coconut and panko crispy fish tacos using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Coconut and Panko Crispy Fish Tacos:

1. Get coleslaw mix
2. Prepare Bag coleslaw veggies
3. Get 1/2 cup mayo
4. Take 1 tbs sriracha (or more if you want is spicier)
5. Make ready 1 tsp honey
6. Get Juice of 1/2 lime
7. Take fish
8. Take 4 filets of fish (I used cod) cut in 1/2 to make 8 pieces
9. Make ready 1/2 cup mayo
10. Make ready 1 1/2 tbs sriracha
11. Make ready 1/2 cup shredded unsweetened coconut
12. Make ready 1/2 cup + 1 tbs panko breadcrumbs (GF breadcrumbs if you're GF)

These Crispy Fish Tacos are a semi-homemade match made in heaven! They're made with Gorton's Panko Crusted frozen fish sticks, which makes these a super-convenient weeknight wonder. And the fresh, crisp, and flavorful slaw that you'll throw on top of each taco finishes it off with the most. These easy, spicy fish tacos feature pieces of tender, panko-crusted white fish that have been marinated in Tony Chachere's Seafood Marinade Our fish taco recipe keeps things a little healthier and a LOT easier by forgoing a full deep-fry.

Steps to make Coconut and Panko Crispy Fish Tacos:

1. Mix all your ingredients together for the coleslaw, toss and set aside.
2. In a bowl, or rimmed plate. Mix your panko and coconut and mix to combine together
3. In a separate bowl, mix your mayo and sriracha.
4. Dip each piece of fish in your mayo mixture to coat all sides.
5. Roll in your coconut and breadcrumb mixture. I usually do this step for all the pieces of fish before I start cooking them.
6. In a large pan, drizzle some olive oil and cook/brown the fish on all sides on medium- medium/low heat until cooked through.
7. Serve in corn tortillas, flour tortillas or on a salad…. or ya know, however you wanna eat it :)

And the fresh, crisp, and flavorful slaw that you'll throw on top of each taco finishes it off with the most. These easy, spicy fish tacos feature pieces of tender, panko-crusted white fish that have been marinated in Tony Chachere's Seafood Marinade Our fish taco recipe keeps things a little healthier and a LOT easier by forgoing a full deep-fry. Instead, a panko crust and a quick oven-bake gives the. Toasted Coconut Fish Tacos. with pineapple slaw. Think of fish and coconuts together and you can almost smell the sun-tan lotion, and feel the hot grains of sand tickling your feet as you bound towards the cool relief of the surf.

So that is going to wrap it up for this exceptional food coconut and panko crispy fish tacos recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!