Coconut and lime fish tacos with cucumber salad

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How to make Coconut and lime fish tacos with cucumber salad

  • Yield : 4
  • Prep Time : 3:20
  • Cook Time : 0:15
  • Total Time : 3:35

Ingredients

  • 270ml can coconut cream
  • 3 teaspoons lime rind, finely grated
  • 4 x 180g boneless skinless snapper fillets, halved lengthways
  • 1/3 cup panko breadcrumbs
  • 1/3 cup shredded coconut
  • 1/4 teaspoon dried chilli flakes
  • 1/2 cup long-grain white rice
  • 2 Lebanese cucumbers, peeled into ribbons
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • 8 flour tortillas, warmed
  • Sweet chilli sauce, to serve
  • Lime wedges, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Combine coconut cream and lime rind in a shallow glass or ceramic dish. Add fish. Turn to coat. Cover. Refrigerate for 3 hours, if time permits.
  • Step 3 Place breadcrumbs, coconut and chilli flakes in a small bowl. Season with salt and pepper. Stir to combine.
  • Step 4 Remove fish from marinade. Place on prepared tray, spooning over any leftover marinade in dish. Top fish with breadcrumb mixture, pressing to secure. Bake fish for 10 to 15 minutes or until golden and cooked through (see notes).
  • Step 5 Meanwhile, cook rice following packet directions until tender. Drain.
  • Step 6 Combine cucumber, coriander and mint in a bowl. Divide rice, cucumber salad and fish among tortillas. Drizzle with sweet chilli sauce and serve with lime wedges.

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