Coconut Shrimp Tacos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients:
Coconut Shrimp:
1/4 cup coconut oil
1 cup coconut flour
3 eggs, beaten
1 cup panko crumbs
1/4 tsp red chili flakes
zest of one lime
1 lb fresh shrimp, shelled, deveined and tails removed (or frozen and defrosted)
Sriracha Mayo:
4 tbsp mayonnaise
2 tbsp sriracha hot sauce, or more to taste
1 tsp lime juice
Tacos:
8 flour tortillas, warmed on a grill or in the oven wrapped in foil
1 avocado, sliced
1 lime, sliced
1/4 cup jalapeno peppers, seeded and sliced
1/4 cup green salsa, or salsa verde (or any salsa)
Chopped fresh cilantro (optional)
Directions:
Prep all of your taco toppings; avocado, tomato, cilantro, limes, and whatever else you want to add, so that they are ready when the shrimp are ready.
Mix mayo, sriracha and lime juice and put in fridge.
Set up your breading station; put coconut flour in a large bowl, beat eggs in another large bowl, and put panko crumbs along with chile flakes and lime zest into another large bowl and combine. Heat a large skillet over medium heat with the coconut oil.
Pat shrimp as dry as possible with paper towel or a clean kitchen towel. Put shrimp into the coconut flour and toss until coated. Transfer shrimp to the egg, and toss again until well coated. Transfer to the panko mixture and toss and press until coated again. (These shrimps will have three coats).
With tongs, transfer coated shrimp to your heated coconut oil in batches, enough to cover the pan with breathing room between the shrimp. (shrimps need Line a plate with paper towel. Cook shrimp for 2-3 minutes before turning and cook for another 2 minutes. Keep a close eye on the, and monitor your heat level; if you see overly browned bits of panko, try turning down the heat for the next batch, or removing the pan from the heat for a minute. Your Shrimp should be a crunchy golden brown. Transfer to paper towel lined plate, and continue with the next batch until all shrimp are perfectly golden.While shrimps are cooking, warm tortillas over a grill or in the oven.
Assemble your yummy, crispy, golden coconut shrimp tacos, on top of warm tortillas spread with sriracha mayo, then top with all your fixings and enjoy.
Slightly adapted from thefoodblog.net