Crunchy Coconut Fish Nuggets with Creamy Avocado Dip

Forget the frozen store-brought processed stuff and try this homemade recipe that takes almost the same amount of time.

Reasons why these nibbles will beat the ones you’re used to:

1. Shredded coconut for the coating instead of breadcrumbs
   This alternative gives you a bunch of good fats instead of just bad carbs. It also adds a really nice distinct flavor to the nuggets themselves.
   
2. Seasoning Seasoning Seasoning
   Garlic, Oregano and Paprika are tossed in with the coconut, to give that coating an even better flavor than it already had!
   
3. Baked not deep fried
   Why consume all that disgusting oil when you don’t really need to?
   
4. Keto, Low-Carb & Paleo too
   Cut carbs in style!

Oh and how could I forget that Avocado Dip?! So so creamy!

A much better combination than traditional fish nuggets with tartar sauce.

Crunchy Coconut Fish Nuggets with Creamy Avocado Dip

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Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 15 nuggets

Calories: 446kcal

Course: Appetizer, Snack

Cuisine: American

Crunchy fish nuggets crusted with seasoned shredded coconut and paired with a creamy avocado dip. A combination that will make you wonder how you had the regular version with tartar sauce all your life!

Ingredients

• 5 oz Tilapia or other White Fish Fillet, 142g
• ⅛ tsp each Salt & Pepper
• 4 Tbsp Shredded Coconut, 20g
• ¼ tsp Garlic Powder
• ¼ tsp Dried Basil/Oregano
• ¼ tsp Paprika
• ⅛ tsp Salt & Pepper, each
• ½ Egg, for coating
• Cooking spray/oil, for greasing

Avocado Dip:

• ½ medium Avocado, ½ cup sliced, 75g
• 2 Tbsp Greek Yogurt, 25g
• 1 Tbsp Cilantro, Chopped
• ½ tsp Lemon Juice
• ⅛ tsp Salt & Pepper, each

Instructions

• Preheat oven to 400°F, or use an air fryer.
• Line a baking sheet with parchment paper and lightly grease with cooking spray or oil.
• Slice fillet into 1” pieces and season with salt and pepper.
• Combine shredded coconut and seasonings in a shallow bowl, and whisk egg in another.
• Dredge each strip in egg, followed by coconut mixture, and place on prepared baking sheet.
• Bake for 12 minutes or until fish flakes when tested with a fork.

Avocado Dip

• Place all the ingredients for the dip in a food processor and pulse for 20 seconds until creamy.

Notes

Storage:

• Fridge: Cooked, in an airtight container for 3-4 days. Bake at 350°F for 7 minutes to reheat.
• Freeze raw: Place on cookie sheet and transfer to freezer safe bag when completely frozen. Defrost before cooking, and bake for 15 minutes to cook.
• Freeze cooked: Let cool and place in freezer bag. Bake at 400°F for 7 minutes to reheat.

Nutrition:

• Servings: 15 nuggets + ¾ cup dip | Serving size: 15 nuggets + ¾ cup dip
• Calories: 446kcal
• Fat: 30.5g | Saturated fat: 15g
• Carbohydrates: 14.3g | Fiber: 8.2g | Sugar: 2.7g
• Protein: 35g