Step 1: Make the Cilantro Rice:
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
Fluff the rice with a fork and stir in the lime zest, lime juice, and chopped cilantro. Set aside.
Step 2: Prepare the Mango-Lime Salsa:
In a medium bowl, combine the diced mango, red bell pepper, red onion, lime juice, cilantro, and jalapeño (if using).
Season with salt and pepper, and gently toss to combine. Set aside to allow the flavors to meld.
Step 3: Prepare the Coconut-Crusted Tilapia Bites:
In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper.
Dip the tilapia bites into the beaten egg, ensuring they are evenly coated.
Press each tilapia piece into the coconut-panko mixture, making sure it’s well-coated on all sides.
Heat olive oil in a large skillet over medium heat. Fry the tilapia bites for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
❗Assemble the Bowl:
Spoon the cilantro rice into bowls or plates.
Top with the crispy coconut-crusted tilapia bites.
Add a generous portion of mango-lime salsa on the side.
Garnish with lime wedges for an extra zesty kick.
Enjoy your Coconut-Crusted Tilapia Bites with Mango-Lime Salsa & Cilantro Rice Bowl—a fresh, tropical, and vibrant dish perfect for a light and flavorful meal!
