Thursday, June 11, 2020

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!


Overhead shot of shrimp tacos topped with mango slaw and avocado mash

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.



Closeup shot of coconut shrimp in a skillet


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!!


Overhead shot of three coconut shrimp tacos topped with mango sweet chili slaw and avocado mash


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.


Closeup shot of coconut shrimp tacos topped with mango sweet chili slaw and avocado mash


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.


Overhead closeup shot of coconut shrimp tacos topped with mango sweet chili slaw and avocado mash


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


Closeup shot of coconut shrimp tacos with avocado mash, lime, and sweet chili slaw


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.









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