We use Whole Foods Pineapple Mango Salsa and Guacamole and Sir Kensington’s Chili Lime Cream Sauce to make the best tacos.
Coconut Shrimp Tacos
No chopping pineapple and mango, chopping cilantro or mashing avocados, and certainly no mashing chipotle and juicing limes. Easy cleanup and tacos in under 20 minutes.
- 1 Cup Panko bread crumbs
- 1.25 cups grated coconut (sweetened or unsweetened, depending on your preference)
- salt and pepper
- 2 large eggs
- 2 Pound peeled and deveined shrimp
- 6 Tortillas
- 3/4 Cup guacamole
- 1/2-3/4 Cup Pineapple Mango Salsa
- Sir Kensington Chili Lime Cream Sauce (or similar)
- cilantro for garnish
- 1 Lime, quartered
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Preheat air fryer to 400 degrees.
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In a shallow bowl or rimmed bowl, mix the panko breadcrumbs with shredded coconut, salt, and pepper.
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In another plate, whisk the eggs. Place the two bowls side by side.
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Dip the prawns in the egg and dip them in the panko mixture. Put on a plate. Place all of the coated shrimp in a single layer in the air fryer and cook for about 8 minutes, turning halfway through (they’re done when they’re C-shaped and the coconut starts to brown).
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While the shrimp are cooking, prepare the tacos. Reheat the tortillas (I like to put mine in a skillet over medium-high heat and toss until heated.) Spread some guacamole on each tortilla. When the shrimp are done, place on the prepared tortillas, sprinkle with salsa, drizzle with cream sauce and garnish with cilantro. Serve with quartered limes.
