Name: Coconut-Crusted Tilapia (Paleo) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 tilapia fillets; 1 cup shredded unsweetened coconut; 1/2 cup almond flour; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 2 eggs, beaten; 2 tbsp coconut oil, for frying

Coconut-Crusted Tilapia (Paleo) Recipe

Raynell Nolte Modified: August 12, 2024

Photos of Coconut-Crusted Tilapia (Paleo) Recipe

How To Make Coconut-Crusted Tilapia (Paleo) Recipe

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Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

4 tilapia fillets
1 cup shredded unsweetened coconut
1/2 cup almond flour
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
2 eggs, beaten
2 tbsp coconut oil, for frying

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a shallow dish, combine the shredded coconut, almond flour, paprika, garlic powder, and salt.
Dip each tilapia fillet into the beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
Heat the coconut oil in a large skillet over medium heat. Once hot, add the coated tilapia fillets and cook for 2-3 minutes on each side, until golden brown.
Transfer the partially cooked tilapia fillets to the prepared baking sheet and place in the preheated oven.
Bake for an additional 10 minutes, or until the tilapia is cooked through and the coconut crust is crispy.
Serve the coconut-crusted tilapia immediately with your favorite dipping sauce or a squeeze of fresh lemon juice.