Coconut-Crusted Tilapia Sandwiches

🥘 Ingredients

• Fry Seasoning
  2 tbsp
• coleslaw mix
  8 oz
• lime
  2 unit
• mango
  8 oz
• mayonnaise
  4 tbsp
• panko breadcrumbs
  1 c
• paper towels
• pepper
• potato buns
  4 unit
• potatoes
  2 lb
• salt
• shredded coconut
  ½ cup
• sour cream
  3 tbsp
• sriracha
  2 tsp
• sugar
  ½ tsp
• tilapia
  22 oz
• water
  1 tbsp

🍳 Cookware

• baking sheet
• medium bowl

1. 

   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 .

   potatoes: 2 lb, lime: 2 unit, mango: 8 oz
2. 

   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 minutes to ⏱️ 25 minutes .

   Fry Seasoning: 2 tbsp, salt, pepper
3. 

   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.

   mayonnaise: 4 tbsp, sriracha: 2 tsp, salt, pepper, coleslaw mix: 8 oz
4. 

   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 water (2 TBSP for 4 servings). On a plate, combine panko breadcrumbs , shredded coconut , sugar (1 tsp for 4 servings), and a pinch of salt. Dip each fillet into sour cream mixture, then press both sides into panko mixture until evenly coated.

   tilapia: 22 oz, paper towels, salt, pepper, sour cream: 3 tbsp, water: 1 tbsp, panko breadcrumbs: 1 c, shredded coconut: ½ cup, sugar: ½ tsp
5. 

   5

   Transfer to a paper-towel-lined plate.
6. 

   6

   While tilapia cooks, halve and toast potato 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.

   potato buns: 4 unit