Smoked Coconut and Lime Tiki Fish Tacos

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Flaky white fish smoked with coconut flakes and lime zest served in soft corn tortillas with a fresh tropical slaw. This Caribbean-inspired seafood recipe, ready in about 45 minutes, pairs white fish fillets (cod or tilapia), unsweetened shredded coconut, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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, skin removed white fish fillets (cod or tilapia)
• 1/2 cup unsweetened shredded coconut
• 1 tbsp lime zest
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups, thinly sliced green cabbage
• 1/2 cup, thinly sliced red bell pepper
• 1/4 cup, chopped fresh cilantro
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1 tbsp apple cider vinegar

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Instructions

1. Step 1: Preheat smoker or grill to 225°F. Combine 1/2 cup shredded coconut and 1 tbsp lime zest in a small bowl for smoking.
2. Step 2: Brush 1 lb white fish fillets with 2 tbsp olive oil, then sprinkle 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper evenly over both sides.
3. Step 3: Place coconut and lime zest in the smoker box or foil tray and add fish fillets to the smoker, cooking for 25-30 minutes until fish flakes easily with a fork.
4. Step 4: Meanwhile, mix 2 cups sliced green cabbage, 1/2 cup sliced red bell pepper, and 1/4 cup chopped cilantro in a bowl.
5. Step 5: In a separate small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp honey, and 1 tbsp apple cider vinegar until smooth; toss this dressing with the slaw mixture and refrigerate.
6. Step 6: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side.
7. Step 7: Assemble tacos by flaking smoked fish onto tortillas and topping with 2-3 tbsp of the tropical slaw before serving.