Coconut Shrimp Tacos with Mango Salsa
Ingredients
The shrimp and coating
-
12
large
Shrimp, peeled and deveined
-
⅓
cup
Coconut Flakes, unsweetened
-
½
cup
Panko Bread Crumbs
-
1
large
Egg, beaten with water
-
½
cup
Flour
-
¼
cup
Avocado oil
The slaw and salsa
-
2
cups
Cabbage Slaw Mix
-
1
tsp
Sesame oil
-
2
tbsp
Lime Juice, divided
-
1
large
Mango, diced
-
¼
cup
Onion, diced
-
½
whole
Jalapeno, chopped and seeded
-
to taste
Salt
Instructions
- Set up a dredging station with three bowls: one for flour, one for egg, and one for the panko and coconut mixture.
- Dredge the shrimp in flour, then dip in egg, and finally coat with the panko and coconut mixture.
- Heat the avocado oil in a heavy skillet until shimmering.
- Fry the shrimp in a single layer, working in batches if necessary, and watch them closely as they cook quickly.
- Place the cooked shrimp on a baking sheet lined with a wire rack to keep warm.
- In a bowl, toss the slaw with sesame oil and 1 tablespoon of lime juice.
- In another bowl, combine diced mango, onion, jalapeno, the remaining tablespoon of lime juice, and salt to taste.
- Warm the tortillas in a skillet or microwave according to package directions.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
150mg
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