Macadamia nut and coconut crusted baked fish fillets, tucked into a soft corn tortillas, topped with spicy pineapple salsa.
I’m a recent convert to fish tacos. I was always hesitant to change up our taco routine because we love the traditional so much! Oh boy, were we happy that we gave it a try.
All of the flavors of Hawaii are bursting out in these tacos. The breading on the fish includes macadamia nuts and coconut. The pineapple salsa adds just the right touch.
We went to Hawaii for our honeymoon. We spent untold amounts of money eating at the fanciest restaurants we could dig up. (In the year 2000 we didn’t even have laptops so we had to research the old fashioned way) I’m sure the restaurant employees were amused at us ordering all this fancy food, just 22, looking even younger.
We ate some of the best fish we ever tasted on that trip. Now, knowing all we do of overfishing, endangered populations, and fish farms, it’s a lot harder to pick a fish to cook. These were made with local (to me) polluck, which is a cheaper, abundant species that tastes pretty much like any other white fish. It has a bit more of a meaty flavor, but when breading and serving in a taco it’s even less distinguishable from other white fish. However, polluck is not necessary, these can be made with any white fish.
The fish is breaded with a mixture of bread crumbs, macadamia nuts and coconut. While the fish bakes away, the pineapple salsa is easy to throw together. A hint of heat cuts through the sweetness of the pineapple. I served the fish and pineapple on a bed of julienned lettuce. The tacos were a big hit with the kids, who may just eat anything if I put it in a taco 😉
- 1.25 Pounds White Fish
- 1¼ Cup Bread Crumbs
- ½ Cup Macadamia Nuts
- ⅓ Cup Coconut, Shredded
- 1 Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Large Egg
- 1 Tablespoon Olive Oil
- 3 Cups Pineapple, Diced Small
- 1 Teaspoon Jalapeno, Minced
- 1 Tablespoon Lime Juice
- 1 Tablespoon Olive Oil
- ¼ Cup Red Onion, Diced Small
- 1 Tablespoon Cilantro, Chopped
- Salt and Pepper to Taste
- 16 Corn Tortillas (6 inch)
- Lettuce for Serving
- Preheat oven to 400 degrees.
- In a food processor pulse together the bread crumbs, nuts, coconut, salt and pepper. Place breading in a shallow bowl. In a separate shallow bowl beat together an egg and 1 tablespoon water. Cut the fish into small 3-4 inch pieces. Dip each piece into the egg mixture, allowing excess egg to drip off. Then place each piece into the breading, turning over to bread each side. Place on a baking sheet and bake 10-12 minutes or until white and not opaque.
- Mix all the salsa ingredients in a bowl, Add salt and pepper to taste.
- Warm the tortillas before serving. Stuff each tortilla with lettuce, fish and salsa.
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