These crispy coconut shrimp tacos are simply delicious. They are served with homemade pineapple avocado salsa and cilantro-lime crema for extra flavor.
1 pound colossal shrimp, peelend and deveined
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg
1/4 cup unsweetened coconut milk
3/4 cup panko bread crumbs
3/4 cup shredded coconut (sweetened or unsweetened)
cooking spray
1 cup chopped fresh pineapple
1/2 large avocado - peeled, seeded, and finely chopped
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup coarsely chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon hot pepper sauce, plus more for serving (optional)
1/2 cup sour cream
1/4 cup chopped fresh cilantro
1 tablespoon mayonnaise
2 teaspoons lime juice
1/4 teaspoon salt
8 (6-inch) corn tortillas, warmed
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