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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Mix together coconut, panko bread crumbs, garlic powder, cumin, chili powder and salt. Place onto a plate or large cutting board for coating the fish.

Pat dry the white filet with a paper towel. Squeeze lime juice over fish and then coat with the coconut mixture by gently pressing the breading mix onto both sides. Place the breaded fish gently on a lined baking sheet.

Bake fish for approximately 15-20 minutes, depending on your oven and thickness of the fish. Broil for 1-2 minutes to get the coconut crispy. Remove from the oven and use a fork to gently break filets into smaller pieces.

While the fish is in the oven start preparing the mango salsa. Dice mango, tomato, jalapeño, onion and cilantro and place in a small bowl. Add lime juice, vinegar, and salt and pepper to taste.

Once fish is done, assemble tacos on warmed tortillas and top with mango salsa and any of your ingredients if desired. Serve immediately.