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!
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
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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.
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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.
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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.
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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.
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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.