Baked Coconut Tilapia with Strawberry Avocado Salsa

So, Shawnda posted this recipe and I was greatly intrigued by this strawberry-avocado marriage. After all, those are two of my very favorite things and two sure signs of warm weather and happy days. 

But (and hopefully this will change at some point), I'm not a huge fan of salmon. Then I remembered that I had this recipe bookmarked from Jessica. I ended up adjusting that a little as well and the end result was light, summery, and delicious- a blend of sweet, spicy and savory. 

What You'll Need:
for the salsa:
1/2 pint of strawberries, hulled and diced
1 large avocado, diced
1/4 cup finely diced red onion
1 jalapeno, seeded and diced
Small handful of cilantro, chopped

Juice of 1/2 orange
Juice of 1/2 lemon
Pinch of salt
for the fish:

4 tilapia filets  
2 egg whites
2 tbsp cornstarch
2 cups sweetened flaked coconut

What To Do:

Combine all of the salsa ingredients in a bowl, cover, and refrigerate. 

Preheat the oven to 400 degrees. In a small small, beat egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. 

Dip the fish lightly in the cornstarch, then the egg whites, then finally in the coconut coating, being sure to coat them well. Place coated fish on cookie sheet and bake for 15-17 minutes or until coconut is golden brown. Flip over halfway through to ensure even browning.

Serve hot, covered in salsa!