Baked coconut fish finger tacos

Healthy meets delicious with these baked fish finger tacos – the secret is in the crunchy coconut crust.

Less than 1 hour

Serves 4 


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  • 1 cup (125g) rolled oats 
  • ½ cup (50g) desiccated or fresh coconut, grated 
  • Salt and milled pepper 
  • 1kg fresh hake fillets 
  • eggs  
  • PnP multi-seed tortillas 
  • Guacamole, lime wedge, shredded red cabbage and sliced jalapeños (optional), for serving 



  1. Preheat oven to 200°C. 
  2. Blitz oats to a coarse flour in a food processor. 
  3. Combine with coconut in a bowl and season.  
  4. Pat hake fillets dry with paper towel and cut into 5cm strips. Season well.  
  5. Whisk eggs and add to a shallow bowl.  
  6. Dip fish strips into egg then into oat flour mixture, coating all sides well. (Repeat process if you want a thicker crumb coating.) 
  7. Place on a baking tray lined with baking paper and bake for 18-20 minutes. 
  8. Grill fish fingers under oven grill for 3-5 minutes for a golden finish. 
  9. Create tacos while oven is still hot by hanging tortillas over two wires of the oven rack or create bowls by loosely fitting into an oven-safe bowl. 
  10. Bake for 5-8 minutes until crisp and lightly browned.  
  11. Fill tacos with fish fingers, guacamole, cabbage and sliced jalapeños. 
  12. Serve with lime wedges on the side. 


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