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Coconut Shrimp Tacos with Spicy Lime Sauce

Coconut Shrimp Tacos with Spicy Lime Sauce: A Tropical Feast

Delight in Coconut Shrimp Tacos with Spicy Lime Sauce, a tropical feast that brings vacation vibes to your dinner table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp Substitute with chicken or coconut tofu for vegetarian
  • 1 cup Panko Breadcrumbs Ensure they’re fresh
  • 1 cup Shredded Coconut Unsweetened recommended
  • 1 cup Flour Use all-purpose or gluten-free flour
  • 1 large Egg A flax egg works as vegan alternative
For the Spicy Lime Sauce
  • 1/2 cup Mayonnaise or Greek Yogurt Swap Greek yogurt for dairy-free option
  • 2 tablespoons Lime Juice Fresh lime juice preferred
  • 1 tablespoon Honey Agave syrup can substitute for vegan
  • 1 teaspoon Hot Sauce Adjust to your spice preference
  • 1 teaspoon Chili Powder Add more for extra kick
  • 2 cloves Garlic Fresh garlic preferred
For the Tacos
  • 8 small Tortillas Corn or flour based on preference
  • 2 cups Shredded Cabbage and Carrots Mix for added colors
  • 1/4 cup Fresh Cilantro For garnish
  • 4 lime Wedges Served on the side

Equipment

  • large skillet
  • Shallow Bowls
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the mayonnaise or Greek yogurt, lime juice, honey, hot sauce, chili powder, minced garlic, and a pinch of salt until smooth.
  2. Create a coating station with three shallow bowls: flour, whisked egg, and a mixture of panko breadcrumbs and shredded coconut. Dip shrimp in flour, then egg, then coconut-panko mixture.
  3. Heat about an inch of vegetable oil in a large skillet over medium-high heat. Fry coated shrimp in batches for 2-3 minutes on each side until golden brown.
  4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  5. On each warm tortilla, layer shredded cabbage and carrots, then 2-3 pieces of crispy shrimp, drizzle with spicy lime sauce, and top with avocado and cilantro.
  6. Serve immediately with extra lime wedges on the side.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure oil temperature is 350°F for perfect frying. Store shrimp and sauce separately for up to 1-2 days.

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