IN THE KIT
6 pcscorn tortillas
6 ozGF flour
8 ozGF panko blend
2 ozgreen onion
8 ozsweet chili mango sauce
4 ozavocado crema
8 oz8 oz tropical slaw (mango, red cabbage, carrot mix)
4 ozslaw dressing
Kitchen Items Needed
Large sheet pan (lined w/foil)
Medium sheet pan (lined w/foil)
Chopping board & knife
Medium bowl for shrimp
Large bowl for tropical slaw
3 plates for breading station
Preheat oven to 400°F;
Discard root ends of green onion & thinly slice;
Rinse shrimp, pat dry with paper towel, remove tails & place in medium bowl, season salt & pepper;
Grease a medium lined sheet pan with olive oil (for shrimp);
Line a large sheet pan with foil (for tortillas).
Set out 3 plates, on first plate, empty & spread out GF flour. On second plate, whisk egg & a splash of water until foamy. On third plate, empty & spread out GF panko blend.
Working with a couple of shrimp at a time, dredge in the flour, then dip it in the egg, & finally roll in panko mixture making sure to coat the shrimp well. Place on prepared medium-sized lined & greased sheet pan & repeat with the remaining shrimp.
Bake shrimp until they are bright pink on the outside & the meat is no longer transparent in the centre & the coconut is browned, approximately 20 minutes, flipping the shrimp halfway through.
While shrimp continue to roast, prepare slaw. Thinly slice cabbage & mango, grate carrots & chop herbs. Combine all in a large bowl, add a drizzle of olive oil & the slaw dressing. Season with salt & pepper. Toss & place in the fridge.
While shrimp continues to bake, place tortillas on large sheet pan. Evenly top with cheese; season with salt & pepper. Bake 3 to 4 minutes, or until the cheese is melted.
Assemble the tacos using the cheesy tortillas, slaw, baked shrimp & top with sweet chili, mango sauce & avocado crema. Sprinkle with remaining green onion.