Coconut Cod Tacos | Grain Free, Paleo, Whole30, Egg Free Option
Want a kid friendly way to prepare fish? Try these Coconut Cod Tacos! Naturally sweet coconut flakes and very mild cod together make a great starting place for the fish averse, whether kid or adult. My 16 year old hates fish but he loved these.
I’m including both Air Fryer and Stovetop Fry version. The stovetop came out crispier, but of course, you can’t beat an air fryer for less mess and quicker cook time. Either way, you will most likely have to do two batches to allow enough space for fish to crisp up.
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Coconut Cod Tacos
Are you on Whole30? Make a Coconut Cod Taco Bowl. Use all the same toppings and use cabbage or cauliflower rice as your base.
See step by step photos below for prepping fish below.
2 lbs cod filets
2 eggs, beaten well with a tablespoon of water or 1 cup almond milk (or other non-dairy milk)
3/4 cup unsweetened coconut flakes
3/4 cup almond flour
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 tsp sea salt
1 tsp garlic powder
Avocado or Coconut Oil for Frying
8 grain-free (we like Siete) or corn tortillas
Toppings: Shredded lettuce or cabbage, Chipotle Mayo Sauce*, sliced avocado, sliced green onion, sprouts or microgreens (optional) and hot sauce or salsa
*Chipotle Mayo Sauce Ingredients
1 cup mayo
1 canned chipotle chile or ½ tsp each cayenne and smoked paprika
Splash of adobo sauce
½ tsp cumin
1 clove of garlic, minced or ½ tsp garlic powder
1 tsp salt
1 tsp honey
Juice of ½ lime (more to taste)
1. Cut filets into finger-sized pieces. Season liberally with salt and pepper.
2. Place egg mixture or almond milk into one shallow bowl or pie plate and combine the coconut flakes, almond flour and seasoning in another.
3. Using one hand for wet and the other for dry, coat all the cod pieces completely and set aside on a plate. Let set while making Chipotle Mayo
4. Combine all ingredients for Chipotle Mayo Sauce. Taste and add more lime juice if you want it tangier and more honey if it’s too spicy.
5. For Air Fryer, arrange a single layer on the tray and spray with coconut oil. Turn and spray the other side. Cook on 400 for 6 minutes turning halfway through. Remove to a clean plate and cook remaining fish.
6. For Stovetop, heat about ½” of oil in a large skillet until shimmering. Add the fish pieces in one single layer and cook for a minute or two then flip (they should be brown). Cook the other side until fish is beginning to flake.
7. Serve on warm tortillas with Chipotle Mayo Sauce and remaining ingredients that you prefer.