Coconut-Crusted Tilapia (Paleo)


Serve coconut-encrusted tilapia with green veggies.

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins


  • 2 tablespoons coconut oil

  • ¾ cup unsweetened flaked coconut

  • ½ cup coconut flour

  • sea salt to taste

  • 3 large eggs, beaten

  • 4 (4 ounce) fillets tilapia fillets, or more as needed


  1. Heat coconut oil in a skillet over medium-high heat.

  2. Mix together unsweetened coconut, coconut flour, and salt on a plate.

  3. Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.

  4. Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts (per serving)

340 Calories
24g Fat
4g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 340
% Daily Value *
Total Fat 24g 30%
Saturated Fat 18g 89%
Cholesterol 181mg 60%
Sodium 189mg 8%
Total Carbohydrate 4g 2%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 29g
Vitamin C 2mg 9%
Calcium 59mg 5%
Iron 2mg 13%
Potassium 601mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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