Coconut-Crusted Fish Tacos with Pineapple Salsa
Crispy fish tacos with a sweet coconut crust, topped with vibrant pineapple salsa and a cooling avocado crema for a tropical twist on street food. This puerto rican-inspired seafood (low carb) ready in about 35 minutes blends white fish fillets, coconut flakes, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 495 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb white fish fillets
- 1/2 cup coconut flakes
- 1/2 cup all-purpose flour
- 2 tbsp lime juice
- 8 corn tortillas
- 1 cup, diced fresh pineapple
- 1/4 cup, finely chopped red onion
- 1, seeded and minced jalapeño
- 1 avocado
- 1/4 cup sour cream
Instructions
- Step 1: Cut fish fillets into 1-inch pieces. In a shallow dish, mix 1/2 cup all-purpose flour, 1/2 cup coconut flakes, 1 tsp salt, and 1/2 tsp black pepper. Dredge fish pieces in flour mixture, pressing gently to adhere.
- Step 2: Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F). Fry fish for 2-3 minutes per side until golden and crispy, then transfer to a paper towel-lined plate.
- Step 3: While fish cooks, combine 1 cup diced pineapple, 1/4 cup finely chopped red onion, 1 minced jalapeño, and 1 tbsp lime juice in a bowl. Let sit for 10 minutes to meld flavors.
- Step 4: Mash avocado with 2 tbsp lime juice and 1/4 tsp salt until smooth. Stir in 1/4 cup sour cream to create a creamy sauce.
- Step 5: Warm tortillas in a dry skillet for 20 seconds per side. Assemble tacos by spreading avocado crema on tortillas, topping with crispy fish, pineapple salsa, and extra cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Crusted Fish Tacos with Pineapple Salsa take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Crusted Fish Tacos with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Crusted Fish Tacos with Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Crusted Fish Tacos with Pineapple Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Crusted Fish Tacos with Pineapple Salsa low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
