Coconut fish tacos These have been one of my go-to dishes for years, I love them because they are super easy and just so delicious.
If you want to make these for a big group, you can bake the fish rather than fry it. They’re great for a dinner party as everyone can DIY them at the table.
How to these coconut fish tacos stack up for fertility?
Fish is a super important part of a fertility diet because it’s the best source of DHA + EPA, these omega-3s are some of the most important nutrients to support ovulation, implantation and a healthy pregnancy!
Speaking of fats, the coconut milk adds a little extra fat too. Getting enough fat is important as fats are the basis of your reproductive hormones.
The avo, coleslaw mix and any leafy greens you add will also add lots of natural folate, the number one prenatal vitamin that should be included in your meals everyday while TTC.
Coconut Fish Tacos
These tacos and quick and easy to make but it’s best if you put the fish in to marinate for about an hour+ before you want to eat.
- 4 fish fillets (any white fish will do, but I love flathead)
- 150 ml coconut milk
- extra virgin olive oil
- 8 whole meal wraps
- 1 avo (smashed)
- Coleslaw mix (or similar as long as it has something like shredded carrots, red cabbage, etc or DYI )
- Leaves and other veg (like corn, tomato, capsicum if you have them)
- Chipotle powder
- Pickled jalapeños (optional)
- Lime
- Coriander
- Put the fish and coconut milk in a bowl, toss lightly and ensure the fillets are covered. Leave in the fridge for an hour or so.
- Heat oil in a frying pan, add the fish and cook for a few minutes on each side, until slightly browning and white inside. The fish might fall apart a little but that’s fine.
- I like to heat the wraps by dry frying them in a hot pan, but having them cold or microwaving them will do if you’re lazy or don’t have another pan!
- You can serve these DYI if you like. I like to assemble them with the avo on the base, then fish with a big sprinkle of chipotle, then veg and top with heaps of coriander and jalapeños and a big squeeze of lime juice
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