Coconut Fish Tacos

Healthy take on a classic.

Ingredients:

(Serves 2)

Slaw:
3 cups chopped cabbage mix
1 mango, chopped finely
1 jalepeno, seeded and chopped
1/4 cup cilantro, chopped
Juice of 1 lemon or lime
3 tablespoons olive oil
1 tablespoon honey or agave

Fish:
2 filets of any white fish (tilapia, halibut, etc.)
1 cup flour
2 eggs, beaten
2 cups Coconut King Shredded Coconut (minced finely with a knife or in the food processor)

In a bowl, combine cabbage mix, mango, jalapeno, and cilantro. Season with salt and pepper and then toss well with lemon or lime juice, olive oil and honey or agave. Set aside.

In three separate bowls place the following: flour, eggs, Coconut King Shredded Coconut. First dredge fish on both sides in flour, then dip in egg and then coat generously on both sides with shredded coconut. In a hot pan with oil, fry on both sides until golden brown and cooked through. Cut into smaller pieces. Serve immediately on tortillas and the slaw on top.