Coconut Shrimp Tacos with Mango Sweet Chili Slaw

These coconut shrimp tacos are made healthier by lightly frying the shrimp in coconut petroleum, and they’re paired alongside the about delicious mango sweetness chili slaw too avocado crush! This combination is delicious on a bed of rice or on peak of a salad besides!

These may but live the BEST tacos I’ve always made. And I’ve made a TON of tacos. I’k and then happy with how these coconut shrimp turned out too. They’re incredibly crispy, flavorful, in addition to good for you! They’re lightly pan fried in coconut petroleum, in addition to accept minutes to make! The sweet chili mango slaw is sooo delicious in addition to pairs perfectly amongst the shrimp. Oh, as well as avocado squash to peak it all off. You know I can’t make many things without adding avocado.

These good for you coconut shrimp aren’t deep fried, together with are however SUPER crispy too delicious. They’re dipped inward a niggling tapioca flour (you lot could too role cornstarch), so dipped inwards an egg and egg white mixture, then finely shredded coconut! And a niggling panko for extra crispiness. That’second it. Then you lot lightly youngster them for a minute or two per side. These are going to be a regular thing inwards this family. I can’t become over how good they are!!

The sweetness chili mango slaw is merely six ingredients in addition to SO uncomplicated to pose together. Red cabbage, mango, lime juice, sweet chili sauce, rice vino vinegar for a footling tang, together with cilantro are a check made inwards heaven. The sweetness in addition to spicy combo here is killlller.

If y'all tin can discover it, I’d recommend using the super finely shredded kokosnoot instead of regular shredded coconut. Both volition work though. I just establish that the super finely shredded coated the shrimp more than perfectly. Or, you could pulse regular shredded coconut a few times inward the food processor to make tinier shreds.

The avocado mash adds that creamy coolness to residuum out the sweet too spicy flavors. Plus, avocado makes everything improve. It’sec true.

The only affair missing is a huge margarita.

Print

Crispy Coconut Shrimp Tacos alongside Mango Sweet Chili Slaw

These coconut shrimp tacos are made healthier by lightly frying the shrimp inwards kokosnoot rock oil, as well as they're paired with the nigh delicious mango sweetness chili slaw in addition to avocado crush! This combination is delicious on a bed of rice or on pinnacle of a salad besides!

Course

Main, Seafood

Cuisine

Mexican

Prep Time 30 minutes

Cook Time 10 minutes

Total Time xl minutes

Servings 4

Ingredients

For the shrimp

• 
  1
  pound
  big shrimp, peeled and deveined
  


• 
  1/two
  cup
  tapioca flour (tin can sub cornstarch)
  


• 
  i
  big
  egg + two egg whites
  


• 
  i
  cup
  finely shredded unsweetened coconut
  


• 
  one/ii
  cup
  panko breadcrumbs
  


• 
  one/four
  teaspoon
  common salt
  


• 
  ane/4
  loving cup
  kokosnoot fossil oil
  

For the slaw

• 
  three
  cups
  shredded cerise cabbage
  


• 
  i
  mango, diced
  


• 
  i
  jalapeño, seeds as well as ribs removed, finely chopped (role ½ if you lot don't like a lot of spice)
  


• 
  juice of i lime
  


• 
  ii
  tablespoons
  sweetness chili sauce
  


• 
  ii
  tablespoons
  rice wine vinegar
  


• 
  i/3
  cup
  chopped cilantro
  


• 
  i/4
  teaspoon
  common salt
  

For the avocado squash

• 
  two
  avocados, pitted
  


• 
  juice of 1 lime
  


• 
  pinch of table salt
  

For serving

• 
  your favorite tortillas
  


• 
  chopped cilantro
  


• 
  lime wedges
  

Instructions

1. 
   

   Prepare your dipping station for the shrimp. Put the tapioca flour in a medium bowl. Set aside. Put the egg in addition to egg whites in a separate bowl and whisk until combined. In a sort out bowl, combine the coconut, panko, as well as common salt too stir to combine.

   
   


2. 
   

   Dip the shrimp inwards the tapioca flour, milk shake off whatever excess, so dip in the egg mixture to coat, in addition to last the coconut panko mixture until completely coated. Repeat until all shrimp are coated.

   
   


3. 
   

   Heat a large nonstick skillet to medium/high heat and add together the kokosnoot oil. Fry shrimp for i-ii minutes per side until gilt as well as crispy. Be careful on timing, the coconut tin can burn quick! If it seems similar they're getting also dark, plough the estrus down to medium. Fry all the shrimp (yous may need to do it inward batches) together with attack newspaper towel lined plate to drain off excess oil.

   
   


4. 
   

   To brand the slaw, combine cabbage, mango, too jalapeño inward a large bowl. Add the lime juice, sugariness chili sauce, rice vino vinegar, in addition to salt too toss to combine. Add the cilantro in addition to toss once more.

   
   


5. 
   

   To brand the avocado crush, combine the avocados, lime juice, as well as pinch of salt in a medium bowl. Mash amongst a fork until desired consistency is reached. To assemble the tacos, place several shrimp inward a tortilla, meridian with slaw, together with the avocado squash! I add a niggling extra cilantro as well as crush of lime too.