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 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 30 minutesminutes
Servings:4servings
Ingredients
1poundshrimp, peeled and de-veined and tails removed
4eggs
4tablespoonswater
½cupflour
1teaspoongarlic powder
½teaspoonchili powder
2cupscoconut flakes
8softtaco-sized tortillas
Dressing
1cupcoconut milk
juice of one lime
2tablespoonsrice vinegar
¼teaspoonsalt
1tablespoonsugar
¼teaspoonchili powder
1tablespoonoil
2tablespoonsfinely 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.