I love the spicy/sweet flavors of this recipe. If you wanted to make it vegan you could substitute cauliflower for the fish.
Ingredients
3 cups (7 1/2 ounces) coleslaw mix
1 mango, peeled and cut into 1/4-inch pieces
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon minced jalapeño chile. For a spicier slaw, add the jalapeño seeds
1 1/2 cup unsweetened shredded coconut
1 1/2 cup panko bread crumbs
1 cup canned coconut milk
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 1/2 lb fresh fish, trimmed and cut into 1-inch pieces
8-12 (6-inch) tortillas
Directions
1. Adjust oven rack to middle position and heat oven to 450 F.
2. Combine coleslaw mix, mango, cilantro, lime juice, jalapeño, and 1/4 teaspoon salt in bowl, cover, and refrigerate.
3. Spray rimmed baking sheet with vegetable oil spray.
4. Combine coconut and panko in shallow dish.
5. Whisk coconut milk, garlic powder, cumin, cayenne, and 1 teaspoon salt together in bowl.
6. Add fish to the coconut milk mixture; toss to coat well. Working with 1 piece fish at a time, remove from
coconut milk, letting excess drip back into bowl, then coat well with coconut-panko mixture, pressing
gently to adhere; transfer to prepared baking sheet
7. Bake until fish is tender, golden, and crisp, about 12 minutes, depending on the size of the fish pieces
8. Assemble tacos with fish then slaw. Serve with lime wedges.