Healthy and quick coconut lime shrimp tacos sweetened with coconut and topped with a sweet and spicy salsa of mango, red pepper and avocado!
My tacos are tad bit late to the party.
The Cinco de Mayo party that is. They like to think of themselves as being fashionably late.
We all know that ‘type’ that prefers to arrive late to the party to have all eyes on them.
Well these taco’s are about to steal the show. Sweet, spicy, crispy and oh so fresh (so clean, clean) shrimp tacos are allowed to steal the show in my kitchen any day. I have made them like 4974025 times in the past few weeks. A couple to perfect the recipe and the others because I couldn’t help myself. Nor from my fiancé stealing all my sweet, sweet shrimp. Like I have said before…It’s everyman for themselves in our household.
Although I love savory tacos, the sweet side may have won me over. Coconut encrusts shrimp and sweetens as it roasts in the oven. Which is one of the reasons why I love shrimp in the first place; for its mild, sweet flavor.
Now, comes the tough part. Deciding if I like the mango salsa or the shrimp better. Mangos and red peppers are the stars in the salsa rather than the usual suspects, tomatoes. Avocado’s are mixed in for creaminess and because avocadoes rock my world. The spiciness comes from red onions and they such a crunch. All about the textures here folks!
Our schedules lately have been busy; I mean like ‘can a girl just get a break’ busy. So, quick and flavorful dinners are what save us from spending hours in the kitchen during weeknights so we are able to have a few moments of peace before another full day of work, work and more work.
The tacos take minutes to throw together. As the shrimp roasts, you are able to whip the salsa together, season her up, and sneak a chip full for quality assurance purposes, you know? Once the shrimp babies are done, add to warmed corn tortillas and top with the sweet salsa and devour!
From their spiciness, to their crunchiness, to their sweetness. These shrimp tacos are allowed to be late to any party in my kitchen.
- 1 pound medium shrimp, detailed and
- 1 egg
- 1 heaping cup unsweetened, shredded coconut
- Zest of 1 Lime
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp cayenne
- 1 ripe mango, diced
- 1 red bell pepper, diced
- ½ red onion, diced
- 2 avocados, diced
- ½ cup cilantro, chopped
- 1 tsp cumin
- ½ tsp salt
- ½ tsp pepper
- Juice of 1 lime
- 8 corn tortillas
- Preheat oven to 375*F. Grease a wire rack and place over a lined baking sheet.
- Pat shrimp completely dry. Whisk egg in a shallow bowl. In another bowl combine coconut, cayenne, salt, pepper and zest of 1 lime.
- Dip shrimp in egg, then into coconut until evenly coated. Place on wire cookie
rack,evenly spaced apart to ensure even baking.
- Bake for 10 minutes, or until coconut is lightly brown.
- While shrimp are baking, combine mango, red pepper, red onion, cumin, salt, pepper and juice of 1 lime. Once seasoned and mixed well, gently stir in avocado, making sure to not crush the avocado.
- Heat tortillas either on
stovetopor in microwave. Double stack tortillas, add shrimp and top with salsa. Serve immediatly.
Craving more Mexican dishes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!0