Coconut Shrimp Tacos with Mango Salsa
Ingredients:
For the Coconut Shrimp:
1 lb (450 g) shrimp, peeled and deveined
1/2 cup flour
1/2 tsp salt
2 eggs, beaten
1 cup shredded coconut
1/2 cup panko breadcrumbs
Oil for frying (vegetable or coconut oil)
For the Mango Salsa:
1 ripe mango, diced
1/4 red onion, finely chopped
1/2 red bell pepper, diced
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt, to taste
For Assembling:
8 small tortillas (corn or flour)
1 cup shredded cabbage or lettuce
Lime wedges, for serving
Instructions:
Make the Mango Salsa:
In a bowl, combine mango, red onion, red bell pepper, cilantro, lime juice, and salt. Mix well and set aside.
Prepare the Breading Stations:
Bowl 1: Mix flour and salt.
Bowl 2: Beat the eggs.
Bowl 3: Mix shredded coconut and panko breadcrumbs.
Bread the Shrimp:
Dip each shrimp first into the flour, then the eggs, and finally coat with the coconut-panko mixture.
Cook the Shrimp:
Heat oil in a skillet over medium-high heat. Fry shrimp 2–3 minutes per side until golden and crispy. Drain on paper towels.
Assemble the Tacos:
Warm tortillas. Place shredded cabbage or lettuce on each tortilla, top with coconut shrimp, and spoon mango salsa over the top.
Serve:
Serve immediately with lime wedges on the side.