teadidikai: (Default)
posted by [personal profile] teadidikai at 07:38pm on 26/02/2010
Tea's Coconut Fish Tacos

1 Coconut
2 Tomatoes
2 Talapia filet
1 bag cole slaw mix
1 lime
1 egg
Salt and pepper
Paprika
1 clove garlic
4 stems of parsley
8-10 Corn tortillas

Crack open the coconut enough to get a straw in so you can drink the milk. Plan to do this the day or so before you make them so it can dry a little in the fridge.

The next day, break open the coconut and shred the coconut meat. My favorite way is to toss it off a balcony. Learned that trick in high school.
Mix the freshly shredded coconut with chopped garlic and chopped parsley.
Mix the egg up, dip the talapia in the egg, then into the coconut and herb mixture and set into a lightly oiled baking dish- just enough to keep it from sticking. Sprinkle with a bit of salt, pepper and paprika.

Feel free to pack on a little extra coconut on top. Bake that off at 350*. In the mean time slice the tomatoes and the lime so they're all ready when the fish comes out. Heat up the tortillas.

When the coconut is nice and toasted and the fish is flaky, pull it out of the oven. Put a couple slices of tomato, a bit of the slaw mix and some chunks of the fish onto the warm tortillas. Squeeze a little lime over it and enjoy.
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