Baked Coconut Shrimps Tacos: A Crispy and delicious dinner in less than 30 min

Name: Baked Coconut Shrimps Tacos: A Crispy and delicious dinner in less than 30 min
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 20 large shrimp, peeled and deveined; ⅓ cup cassava flour; 1 tablespoon garlic powder; 1 tablespoon smoked paprika; ½ tablespoon sea salt; 1 large beaten egg. Pasture-raised preferred.; ⅓ cup shredded coconut, unsweetened; 1 tablespoon olive oil; ½ cup kefir, unsweetened, or any other yogurt of preference; ½ cup fresh cilantro, roughly chopped, including stems; 1 lime, juiced; ¼ teaspoon ground black pepper; 1 large avocado, diced; ¼ cup red onion, finely diced; 2 tablespoons fresh cilantro leaves, chopped; 1 lime, juiced; ½ teaspoon sea salt; 1/2 Red cabbage, thinly sliced; 6 Fresh tortillas

7 steps

Prep:20minCook:10min

Coconut shrimp tacos are a delicious and flavorful twist on the classic taco. The dish features crispy, succulent shrimp coated in a light, crispy layer of coconut breading, giving each bite a satisfying crunch. The sweetness of the coconut pairs perfectly with the savory shrimp, while the added toppings of guacamole and, fresh cilantro sauce with lime juice, bring a burst of fresh and tangy flavors. The dish can be enjoyed with soft or hard taco shells, making for a quick and easy meal that is perfect for any occasion. Whether you are looking for a tasty lunch or dinner or just craving a unique and delicious taco experience, coconut shrimp tacos are a must-try!

Updated at: Thu, 17 Aug 2023 02:44:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories326.7 kcal (16%)

Total Fat13.1 g (19%)

Carbs45.6 g (18%)

Sugars4.7 g (5%)

Protein11.4 g (23%)

Sodium575.1 mg (29%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

Preheat the oven to 400°F

OvenPreheat

Step 2

Combine cassava flour, salt, paprika, and garlic powder in a bowl, stir to combine, and set aside.

Whisk

cassava flour⅓ cup

garlic powder1 tablespoon

smoked paprika1 tablespoon

sea salt½ tablespoon

Step 3

Roll each shrimp in the flour mixture, then dip in the beaten egg, followed by tossing them in the shredded coconut until coated. Lay the coated shrimp on a parchment paper-lined baking sheet.

shrimp20

egg1

coconut⅓ cup

cassava flour⅓ cup

garlic powder1 tablespoon

smoked paprika1 tablespoon

sea salt½ tablespoon

Step 4

Drizzle the coated shrimp with the olive oil and place in the preheated oven to bake for 7 minutes until golden. Flip halfway through (between 3 to 5 min each side).

Baking sheet

shrimp20

olive oil1 tablespoon

Step 5

For the cilantro sauce, chop the cilantro stems finely. Add the lime juice and yogurt, and stir to combine. Season with black pepper and set aside.

Bowl

Whisk

fresh cilantro½ cup

lime juiced1

ground black pepper¼ teaspoon

kefir½ cup

Step 6

For the guacamole, add all of the guacamole ingredients to a bowl and mash gently with a fork until combined.

Bowl

Fork

avocado1

red onion¼ cup

fresh cilantro leaves2 tablespoons

lime juiced1

sea salt½ teaspoon

Step 7

Cook your fresh tortillas and get ready to assemble your tacos. Drizzle just a little cilantro sauce and add the cabbage slices, next the guacamole, and finally the shrimp. Drizzle more cilantro sauce on top and Enjoy!