---
title: "Coconut-Crusted Tilapia Sandwiches"
source: {name: HelloFresh, url: "https://www.hellofresh.com/recipes/coconut-crusted-tilapia-sandwiches-68d655d1d232ff05cfc47e0c"}
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Milk, Wheat, Fish, Tree Nuts, Eggs]
tags: [Easy Prep, Seafood, Quick, Tropical, Dinner]
rating: 4.0
rating_count: 635
source_chef: Courtney Laga
review_highlights:
  - theme: Flavor
    text: The coconut-mango combination creates a surprisingly delicious tropical taste that families love.
  - theme: Ease of prep
    text: This recipe comes together quickly in about 30 minutes, though frying can get messy.
image: "data/recipes/coconut-crusted-tilapia-sandwiches.jpg"
---

Adjust oven rack to top position and preheat to 450°F. Wash and dry all produce.

Toss @potatoes{16%oz} on a #baking sheet{} with a large drizzle of @vegetable oil{2%tbsp}, @fry seasoning{1%tsp}, @salt{1%tsp}, and @black pepper{½%tsp}. Bake until golden and crispy ~{15%minutes}.

Meanwhile, in a #medium bowl{}, combine @mayonnaise{2%tbsp}, @sriracha{1%tsp}, and juice from half the @lime{1%unit}. Season with a pinch of @salt{1%tsp} and @black pepper{½%tsp}. Set aside for serving.

Halve @tilapia{8%oz} lengthwise (each fillet will have a larger piece and a smaller piece). Pat dry with paper towels; season with @salt{1%tsp} and @black pepper{½%tsp}.

In a separate #medium bowl{}, combine @panko breadcrumbs{½%cup} and @shredded coconut{½%cup}. In another small bowl, mix @sour cream{2%tbsp} with a splash of water until smooth.

While potatoes cook, halve and toast @potato buns{2%unit} on a dry skillet or in the oven until golden.

Dip each tilapia piece into the sour cream mixture, then coat evenly in the panko-coconut blend. Heat remaining oil in a large skillet over medium-high heat. Fry tilapia until golden and cooked through ~{3%minutes} per side. Transfer to a paper-towel-lined plate to drain.

In a serving bowl, toss @coleslaw mix{2%cup} and diced @mango{1%unit} with remaining lime juice. Season with salt and pepper.

Spread sriracha-mayo onto toasted buns. Top with mango slaw, coconut-crusted tilapia, and potato wedges. Serve with remaining lime wedges on the side.