Crispy Coconut Shrimp Tacos
Ingredients
For the shrimp
- 2 lbs shrimp
- 1 cup panko (regular or #glutenfree)
- 1/2 cup shredded coconut (@bobsredmill)
- 1 tsp salt
- 1 tsp chili flakes
- 2 eggs, beaten
- 1/3 cup flour
For the toppings
- Avocado, sliced
- Purple cabbage, sliced
- 2 tbsp mayo + 1 tbsp hot sauce, whisked together
Preparation
Pat dry the shrimp.
Season the shrimp with salt and pepper.
Prepare dipping bowls by adding flour to one, whisking eggs in another, and combining panko, shredded coconut, and spices in a third.
Dip each shrimp into the flour, then the beaten eggs, and finally the breadcrumb mixture.
Spray the bottom of your air fryer and place the coated shrimp in a single file; spray again and air fry for 7 minutes per side. Repeat until all shrimp are cooked.
Heat the taco shells.
Assemble the tacos with purple cabbage, avocado slices, and a drizzle of the spicy mayo mixture.