Coconut-Crusted Fish Tacos with Spicy Pineapple Slaw

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Pan-fried white fish coated in toasted coconut flakes served in warm tortillas with a vibrant slaw featuring pineapple and a spicy mayo dressing. This Caribbean-inspired seafood recipe, ready in about 40 minutes, pairs shredded coconut flakes, all-purpose flour, egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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, cut into 3-inch pieces white fish fillets (e.g. cod or tilapia)
• 1 cup, toasted shredded coconut flakes
• 1/2 cup all-purpose flour
• 1, beaten egg
• 3 tbsp, for frying vegetable oil
• 8, warmed corn tortillas
• 2 cups, shredded green cabbage
• 1/2 cup, finely chopped fresh pineapple
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tbsp fresh lime juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp, chopped, for garnish fresh cilantro

The instant-read thermometer we’d check this fish with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Toast 1 cup shredded coconut flakes in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring constantly to prevent burning. Remove and set aside.
2. Step 2: Season 1 lb white fish pieces with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each piece first in 1/2 cup all-purpose flour, then dip into 1 beaten egg, and finally coat evenly with the toasted coconut flakes.
3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Fry coated fish pieces for 3-4 minutes per side until golden brown and cooked through, reaching 145°F internal temperature. Transfer to paper towels to drain excess oil.
4. Step 4: In a medium bowl, combine 2 cups shredded green cabbage, 1/2 cup finely chopped fresh pineapple, 1/4 cup mayonnaise, 1 tbsp sriracha sauce, 1 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until the slaw is evenly coated and slightly creamy.
5. Step 5: Warm 8 corn tortillas in a dry skillet or microwave. Assemble each taco by placing 2-3 pieces of coconut-crusted fish inside, topping generously with 2-3 tbsp spicy pineapple slaw, and garnishing with 2 tbsp chopped fresh cilantro.