Crispy Coconut Shrimp Tacos with Mango Lime Slaw

Ingredients

• •1 lb large shrimp, peeled and deveined
• •1/2 cup all-purpose flour
• •2 large eggs
• •1 cup shredded unsweetened coconut
• •1/2 cup panko breadcrumbs
• •1/2 teaspoon garlic powder
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •Vegetable oil for frying
• •8 small corn or flour tortillas
• •1 cup shredded green cabbage
• •1 cup shredded purple cabbage
• •1 ripe mango, peeled and julienned
• •1/4 cup fresh cilantro, chopped
• •1 lime, juiced
• •2 tablespoons mayonnaise
• •1 teaspoon honey
• •1/2 teaspoon chili powder
• •Salt to taste

Instructions

1. 1

   In a shallow bowl, combine the flour, garlic powder, smoked paprika, salt, and black pepper.

2. 2

   In a second bowl, whisk the eggs.

3. 3

   In a third bowl, mix the shredded coconut and panko breadcrumbs.

4. 4

   Dredge the shrimp in the flour mixture, dip into the eggs, and coat with the coconut-panko mixture. Press gently to adhere.

5. 5

   Heat vegetable oil in a large skillet over medium heat. Fry the shrimp in batches for 2-3 minutes per side, or until golden and crispy. Drain on paper towels.

6. 6

   To make the mango lime slaw, combine green and purple cabbage, mango, cilantro, lime juice, mayonnaise, honey, chili powder, and salt in a large bowl. Toss until evenly coated.

7. 7

   Warm the tortillas in a dry skillet or microwave.

8. 8

   Assemble the tacos by placing a few crispy shrimp in each tortilla and topping with mango lime slaw.

9. 9

   Serve immediately and enjoy!