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Coconut-crusted fish tacos

Ingredients

• For the coconut crust:
• 3/4 cup shredded unsweetened coconut
• 1/2 cup panko bread crumbs
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp chili powder
• Juice of 1 lime
• 4 tilapia filets
• 8 corn tortillas
• For the mango salsa:
• 1/2 mango, diced
• 1 roma tomato, diced
• 1 jalapeño, seeds removed and diced
• 1/2 small red onion, diced
• 1 small bunch cilantro leaves, diced
• Juice of 1 lime
• 1 tsp apple cider vinegar
• Salt and pepper
• For serving:
• 1 small avocado, diced
• 2 Tbsp cotija cheese or queso fresco
• Fresh jalapeño (optional)
• Limes (optional)

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