Coconut Shrimp Tacos with Sweet Chili Mango Sauce, Avocado Crema & Slaw

COOK TIME - 20-30min
2 SERVINGS

These tacos feature hand breaded coconut shrimp baked to perfection & nestled in tortillas with melted cheese, topped with a mango & sweet chili sauce, cool avocado crèma & a side of fresh slaw. 

Nutrition PER SERVING
Calories 820 kcal
Fat 22.0 g
Protein 45.0 g
Carbohydrate 72.0 g
Sodium 879 mg
Coconut Shrimp Tacos with Sweet Chili Mango Sauce
GF

fresh ingredients

IN THE KIT

  • 10 oz
    shrimp
  • 6 pcs
    corn tortillas
  • 6 oz
    GF flour
  • 8 oz
    GF panko blend
  • 1 pc
    egg
  • 2 oz
    green onion
  • 8 oz
    sweet chili mango sauce
  • 4 oz
    cheese
  • 4 oz
    avocado crema
  • 8 oz
    8 oz tropical slaw (mango, red cabbage, carrot mix)
  • 4 oz
    slaw 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

Box grater

Paper towel

Tongs

cook along

INSTRUCTIONS

Prep 

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).

1 Prepare Coconut Shrimp Breading Station

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.

2Bake 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.

3Make Slaw

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.

4Make Cheesy Tortillas

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. 

5Assemble Tacos & Serve

Assemble the tacos using the cheesy tortillas, slaw, baked shrimp & top with sweet chili, mango sauce & avocado crema. Sprinkle with remaining green onion.