Coconut Breaded Tilapia with a Creamy Jalapeno Cilantro Sauce

I haven’t posted a recipe in a while… I’ve been making so much great food, but honestly have been too busy to write the recipes down. Not sure if anything’s exactly changed…. but things just seem much more hectic. On the bright side I’ve rediscovered my love for being creative with what I have in the fridge and its helping me to think a little more outside the box with recipes. Sometimes you gotta throw things together thinking maybe…… it will work? Because they end up making something awesome.

Anyways in hopes that I would actually get a recipe up this week, I wanted to make something different than the norm, but simple.

I suggest making this recipe alongside either my Asian Crunchy cCabbage Salad or the Spicy Cabbage Slaw found here. As well as the rice recipe here.

Serves 4

Ingredients

Fish

• 4 Tilapia Filets (~1.5 lbs)

• 1 egg

• 1 T coconut milk

• 1 c coconut (optional to blend down to finer flakes)

• 1/2 panko bread crumbs

• salt & pepper to taste

• coconut oil

Creamy Jalapeno Cilantro Sauce

• 1/2 c plain greek yogurt (or coconut/lime flavor would work)

• 1 T coconut milk

• 1/4 c cilantro

• 1 inch of a jalapeno (add more for additional heat, this runs mild)

• 1 t lime juice

• salt and pepper to taste

Directions

1. Preheat your air fryer to 400F. (You can also heat an oven the the same temperature).

2. Whisk the egg and coconut milk together in a bowl. Combine the coconut, bread crumbs, salt and pepper in another bowl. Dip your fish into the egg mixture and fully coat, then into the crumb mixture and fully coat. Spray or brush with coconut oil and air fry for about 8 minutes (you may have to cook for 12 minutes if cooking in the oven).

3. Meanwhile mix all the sauce ingredients in a food processor.

4. Serve the fish topped with the sauce.

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free.

Coconut Milk: The coconut add a bit of extra flavor, but you can sub for another type of milk if you want.

Shredded Coconut: I used a special type of shredded coconut found at asian markets that is made for breading, but you can easily use the sweetened or unsweetened coconut found at any grocery store.

Food Processor: If you don’t have one, just finely cut the cilantro and jalapeno and mix by hand.