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Coconut Shrimp Tacos

5 from 6 votes
Coconut Shrimp Tacos
Savory 30-minute tacos stuffed with baked coconut-crusted shrimp and mangos, and topped with a cilantro coconut sauce to die for!
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Servings:4 servings

Ingredients

  • 1 pound shrimp, peeled and de-veined and tails removed
  • 4 eggs
  • 4 tablespoons water
  • ½ cup flour
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • 2 cups coconut flakes
  • 8 soft taco-sized tortillas

Dressing

  • 1 cup coconut milk
  • juice of one lime
  • 2 tablespoons rice vinegar
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • ¼ teaspoon chili powder
  • 1 tablespoon oil
  • 2 tablespoons finely chopped cilantro
  • optional toppings: diced mango, pineapple, coleslaw, red peppers and cilantro

Instructions

  • Preheat oven to 400 and spray a baking sheet with cooking spray.
  • Add eggs and water to a small bowl and whisk til smooth. Stir together flour, garlic powder, and chili powder to a second bowl. Place shredded coconut flakes in a third bowl.
  • Toss shrimp in flour mixture. Next, dip shrimp in egg mixture. Lastly, toss shrimp in shredded coconut flakes.
  • Place coated shrimps on prepared baking sheet and spray heavily with cooking spray. Bake about 15 minutes until shrimp are cooked and coconut flakes are golden brown.
  • While shrimps are baking prepare dressing. Whisk all sauce ingredients together And chill until tacos are ready.
  • To assemble tacos, fill tortillas with slaw, shrimp, mango, red peppers, pineapple and drizzle with cilantro dressing.

Notes

Store extra dressing in airtight container in fridge up to three days. 

Nutrition

Calories: 679 kcal, Carbohydrates: 29 g, Protein: 35 g, Fat: 49 g, Saturated Fat: 37 g, Trans Fat: 1 g, Cholesterol: 449 mg, Sodium: 1134 mg, Potassium: 543 mg, Fiber: 8 g, Sugar: 6 g, Vitamin A: 349 IU, Vitamin C: 6 mg, Calcium: 218 mg, Iron: 7 mg
Course: Main Course
Cuisine: Mexican
Author: Tiffany