Baked Coconut-Crusted Fish Tacos
with Fennel-Jicama Slaw

Serves 4

FISH

• 1 cup shredded unsweetened coconut

• ½ cup Panko breadcrumbs

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• Kosher salt and pepper

• ½ cup all-purpose flour

• 2 large eggs

• Nonstick cooking spray, preferably coconut oil

• 1 pound boneless, skinless white fish, such as cod or tilapia, cut into 2-inch strips

TACOS

• ¼ cup mayonnaise

• 3 Tablespoons freshly squeezed lime juice, plus lime wedges for serving

• ½ pound jicama, peeled and julienned

• ½ medium fennel bulb —trimmed, halved, cored and very thinly sliced, plus ½ cup fennel fronds

• ½ English cucumber, very thinly sliced

• 1 serrano or Fresno chile, stemmed and very thinly sliced

• ½ cup cilantro leaves, plus small sprigs for garnish

• Kosher salt and pepper

• 12 small corn tortillas, warmed

• Diced pineapple and avocado, for garnish

• Hot sauce, for serving

1. Make the fish Preheat the oven to 375°. Spread the coconut on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Scrape into a shallow bowl and let cool. Add the breadcrumbs, cumin, garlic powder and chili powder and season with salt and pepper.

2. Spread the flour in a second shallow bowl and season with salt and pepper. In a third shallow bowl, lightly beat the eggs.

3. Line a rimmed baking sheet with parchment paper and lightly grease with nonstick cooking spray. Pat the fish dry with paper towels and season with salt and pepper. Working with a few pieces of fish at a time, dredge in flour, tapping off any excess. Dip the fish in the eggs, letting any excess drip back into the bowl. Coat the fish in the coconut mixture, pressing to adhere. Arrange the breaded fish on the prepared baking sheet and repeat with the remaining ingredients. Bake the fish until golden brown and cooked through, 12 to 15 minutes. Sprinkle the fish lightly with salt.

4. Meanwhile, prepare the tacos In a small bowl, whisk the mayonnaise with the lime juice. Season with salt and pepper. In a large bowl, toss the jicama with the fennel, fennel fronds, cucumber, serrano and cilantro leaves. Pour some of the dressing over the vegetables and gently toss to coat. Season the slaw with salt and pepper.

5. Fill the corn tortillas with 1 to 2 pieces of fish and top with a generous pile of the slaw. Garnish with pineapple, avocado and small cilantro sprigs. Serve right away, passing lime wedges and hot sauce at the table.