We’re using Whole foods’ Pineapple Mango Salsa, and guacamole, and Sir Kensington’s Chile Lime Crema sauce to make the best tacos.
Coconut Shrimp Tacos
No chopping up of pineapple and mango, no mincing of cilantro or mashing of avocados, and certainly no pureeing of chipotles and juicing of limes. Easy cleanup and tacos in under 20 minutes.
Coconut Shrimp Tacos
Ingredients
- 1 cup panko breadcrumbs
- 1.25 cups shredded coconut (sweetened or unsweetened, depending on your preference)
- salt and pepper
- 2 large eggs
- 2 pounds peeled and deveined shrimp
- 6 tortillas
- 3/4 cup guacamole
- 1/2-3/4 cup pineapple mango salsa
- Sir Kensington's chile lime crema sauce (or similar)
- cilantro to garnish
- 1 lime, quartered
Instructions
- Preheat the air fryer to 400 degrees.
- In a shallow bowl or dish with edges, toss the panko breadcrumbs with shredded coconut, salt, and pepper.
- In another dish, whisk the eggs. Set the two dishes side by side.
- Dredge the shrimp in the egg and dip in the panko mixture. Add to a plate. Place all of the coated shrimp in a single layer in the air fryer and cook for about 8 minutes, flipping halfway through (they’re done when C-shaped and coconut starts to brown.)
- While the shrimp cooks, prepare the tacos. Warm the tortillas up (I like to place mine in a pan over medium-high heat and toss until heated.) On each tortilla, smear some guacamole. When shrimp is ready, place atop the prepped tortillas, top with salsa, drizzle with crema sauce, and garnish with cilantro. Serve with quartered limes.
with love, Ali
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