Coconut-Crusted Tilapia Sandwiches

with Mango Slaw & Seasoned Potato Wedges

Allergens: Milk, Tree Nuts, Wheat, Fish, Eggs, Soy

Total: 30 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Shredded Coconut

    ¼ cup

  • Panko Breadcrumbs

    ½ cup

  • Fry Seasoning

    1 tablespoon

  • Potatoes

    16 ounce

  • Tilapia

    11 ounce

  • Mango

    4 ounce

  • Mayonnaise

    2 tablespoon

  • Lime

    1 unit

  • Potato Buns

    2 units

  • Coleslaw Mix

    4 ounce

  • Sriracha

    1 teaspoon

  • Cooking Oil

    2 tablespoon (tbsp)

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

  • Cut potatoes into ½-inch-thick wedges. Quarter lime. Drain mango.

Ingredient Quantities

  • Potatoes

    16 ounce

  • Mango

    4 ounce

  • Lime

    1 unit

2

  • Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper.

  • Roast on top rack until browned and tender, 20-25 minutes.

Ingredient Quantities

  • Fry Seasoning

    1 tablespoon

  • Potatoes

    16 ounce

  • Salt

    1 teaspoon (tsp)

3

  • Meanwhile, in a medium bowl, combine mayonnaise, Sriracha, and juice from half the lime. Season with a pinch of salt and pepper.

  • Add coleslaw mix and mango and toss to combine. Set aside.

Ingredient Quantities

  • Mango

    4 ounce

  • Mayonnaise

    2 tablespoon

  • Lime

    1 unit

  • Coleslaw Mix

    4 ounce

  • Sriracha

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

4

  • Halve tilapia* lengthwise (each fillet will have a larger piece and a smaller piece). Pat dry with paper towels; season with salt and pepper.

  • In a shallow dish, combine sour cream and 1 TBSP water (2 TBSP for 4 servings).

  • On a plate, combine panko, shredded coconut, ½ tsp sugar (1 tsp for 4), and a pinch of salt.

  • Dip each fillet into sour cream mixture, then press both sides into panko mixture until evenly coated.

Ingredient Quantities

  • Sour Cream

    1½ tablespoon

  • Shredded Coconut

    ¼ cup

  • Tilapia

    11 ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ½ teaspoon (tsp)

5
  • Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to pan, add coated tilapia. Cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.)

  • Transfer to a paper-towel-lined plate.

Ingredient Quantities

  • Tilapia

    11 ounce

6

  • While tilapia cooks, halve and toast buns.

  • Fill buns with fried tilapia and mango slaw.

  • Divide sandwiches between plates and serve with potato wedges and remaining lime wedges on the side.

Ingredient Quantities

  • Tilapia

    11 ounce

  • Mango

    4 ounce

  • Lime

    1 unit