I had some frozen tilapia filets in the freezer and really wanted fish tacos (in lettuce cups of course). This is probably the best tilapia dish I’ve ever made. I wish I had made more because It was so tender and delicious. The hubby is eating it right now and is very happy.
The breading was super easy to make and worked like a charm. I promise, super easy. The easiest paleo, gluten-free breading I’ve made so far. Of course it’s no “kentucky-fried-extra-crispy-fat-laden-grease-filled-heart-attack-waiting-to-happen” breading. It’s the perfect amount of breading. Plus it’s light, paleo and gluten free.
We ate ours in butter lettuce cups sprinkled with sweetened shredded coconut and squirted a lime over the whole thing. Happy mouth, so good.
This recipe is so light, full of flavor and protein. The coating is made with coconut flour and panko crumbs but you can easily make it gluten free with one minor change. Replace the panko crumbs with shredded unsweetened coconut flakes. You’ll want unsweetened because at 425 degrees, sweetened flakes may burn because of the sugar. But don’t worry, either way, these are delicious.
I make fish tacos with some delicious peppadew pepper mango salsa on top of a sprinkle of sweetened shredded coconut. You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes. It’s a very versatile recipe and it’s really friggin’ good!
½ cup panko crumbs (or ½ cup unsweetened shredded coconut for a gluten-free option)
2 egg whites, whipped lightly
dash of salt
dash of pepper
**optional: dash of curry powder
Preheat oven to 425. Prepare a baking dish lined with foil. If you have a wire rack to set inside, that will help both sides of the filet brown evenly. If you don't have one, no worries but the foil will certainly make for easy clean up
In a flat pan combine coconut flour, panko crumbs, salt and pepper (you'll want it flat so that you can lay the filets in the crumbs)
Put the egg whites in a separate dish
Lay thawed filet in egg white. Cover both sides of the filet with egg
Then immediately lay it in the dry mixture, press down so the mixture sticks to the filet. Flip over the filet and do the same for the other side
Transfer to baking dish and repeat with all filets
Bake for 18 - 20 minutes
Remove from oven and serve on a large lettuce leaf that has been sprinkled with sweet coconut flakes
Top with Peppadew Pepper Mango Salsa.
GLUTEN FREE OPTION: You can make this gluten free by replacing the panko crumbs with dried unsweetened coconut flakes that have been put through a food processor to make it finer. I say unsweetened because at 425, the sugar in the sweetened coconut may burn.
PALEO OPTION: You can also make this recipe paleo easily by using the unsweetened coconut flakes for the coating pulsed fine with a food processor and using the unsweetened coconut flakes just as they are on a bed of lettuce instead of the sweetened flakes.
This fruity healthy salsa can be used so many different ways. On fish tacos, chicken, pork or even…ice cream.
Don’t laugh, top a scoop of vanilla ice cream with this salsa. The sweet and spice of the salsa dances with the creamy sweet ice cream on your taste buds beautifully. Seriously, it’s really good.
This recipe is really easy and has one of my all time favorite peppers, Peppadew. I love this pepper because it’s got a great mild kick to it and it’s sweet too. Plus it adds a nice pop of color to your salsa. I put these peppers in my scrambled eggs, on portabella pizzas and in my stuffed peppers too. They have a mild heat combined with sweet. I love them so much!
I have found Peppadew peppers at World Market and Whole Foods but Amazon also sells them here. I usually only use 3 or 4 per whatever recipe I’m making so the jar lasts me a while. This is a super versatile pepper. I love them so much (in case you didn’t read that the first time)!