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You are here: Home / Tacos / Coconut Shrimp Tacos with Mango Sweet Chili Slaw

Coconut Shrimp Tacos with Mango Sweet Chili Slaw

February 22, 2017 By Spices in My DNA 1 Comment

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These coconut shrimp tacos are made healthier by lightly frying the shrimp in coconut oil, and they’re paired with the most delicious mango sweet chili slaw and avocado mash! This combination is delicious on a bed of rice or on top of a salad too!

Overhead shot of shrimp tacos topped with mango slaw and avocado mash
These may just be the BEST tacos I’ve ever made. And I’ve made a TON of tacos. I’m so happy with how these coconut shrimp turned out too. They’re incredibly crispy, flavorful, and healthy! They’re lightly pan fried in coconut oil, and take minutes to make! The sweet chili mango slaw is sooo delicious and pairs perfectly with the shrimp. Oh, and avocado mash to top it all off. You know I can’t make many things without adding avocado.

Closeup shot of coconut shrimp in a skillet

These healthy coconut shrimp aren’t deep fried, and are still SUPER crispy and delicious. They’re dipped in a little tapioca flour (you could also use cornstarch), then dipped in an egg and egg white mixture, then finely shredded coconut! And a little panko for extra crispiness. That’s it. Then you lightly fry them for a minute or two per side. These are going to be a regular thing in this household. I can’t get over how good they are!!

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

The sweet chili mango slaw is just six ingredients and SO simple to put together. Red cabbage, mango, lime juice, sweet chili sauce, rice wine vinegar for a little tang, and cilantro are a match made in heaven. The sweet and spicy combo here is killlller.

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

If you can find it, I’d recommend using the super finely shredded coconut instead of regular shredded coconut. Both will work though. I just found that the super finely shredded coated the shrimp more perfectly. Or, you could pulse regular shredded coconut a few times in 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 balance out the sweet and spicy flavors. Plus, avocado makes everything better. It’s true.

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

The only thing missing is a huge margarita.

Print

Crispy Coconut Shrimp Tacos with Mango Sweet Chili Slaw

These coconut shrimp tacos are made healthier by lightly frying the shrimp in coconut oil, and they're paired with the most delicious mango sweet chili slaw and avocado mash! This combination is delicious on a bed of rice or on top of a salad too!

Course Main, Seafood
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients

For the shrimp

  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup tapioca flour (can sub cornstarch)
  • 1 large egg + 2 egg whites
  • 1 cup finely shredded unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 cup coconut oil

For the slaw

  • 3 cups shredded red cabbage
  • 1 mango, diced
  • 1 jalapeño, seeds and ribs removed, finely chopped (use ½ if you don't like a lot of spice)
  • juice of 1 lime
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons rice wine vinegar
  • 1/3 cup chopped cilantro
  • 1/4 teaspoon salt

For the avocado mash

  • 2 avocados, pitted
  • juice of 1 lime
  • pinch of 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 and egg whites in a separate bowl and whisk until combined. In a separate bowl, combine the coconut, panko, and salt and stir to combine.

  2. Dip the shrimp in the tapioca flour, shake off any excess, then dip in the egg mixture to coat, and lastly 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 the coconut oil. Fry shrimp for 1-2 minutes per side until golden and crispy. Be careful on timing, the coconut can burn quick! If it seems like they're getting too dark, turn the heat down to medium. Fry all the shrimp (you may need to do it in batches) and set on paper towel lined plate to drain off excess oil.

  4. To make the slaw, combine cabbage, mango, and jalapeño in a large bowl. Add the lime juice, sweet chili sauce, rice wine vinegar, and salt and toss to combine. Add the cilantro and toss again.

  5. To make the avocado mash, combine the avocados, lime juice, and pinch of salt in a medium bowl. Mash with a fork until desired consistency is reached. To assemble the tacos, place several shrimp in a tortilla, top with slaw, and the avocado mash! I add a little extra cilantro and squeeze of lime as well.

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Filed Under: Clean Eats, Main Course Recipes, Tacos Tagged With: clean eats, coconut shrimp, easy, gluten free, mexican, paleo friendly, shrimp, taco tuesday, tacos

Previous Post: « Breakfast Naan Pizzas – 2 Ways!
Next Post: Avocado Toast with Beet Noodles, Garlic Swiss Chard, Bacon, and Feta »

Reader Interactions

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  1. Coconut Shrimp Quinoa Bowls with Mango Salsa and Lemongrass Sauce says:
    March 19, 2018 at 6:50 am

    […] coconut shrimp are prepared the same way as they are in my crispy coconut shrimp tacos, and that recipe is still one of my absolute favorites on the blog. They have mango with them too, […]

    Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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