Coconut Shrimp Tacos with Mango Slaw
Equipment
- Air Fryer
Ingredients
For the shrimp:
- 1 cup panko bread crumbs
- 1/2 cup shredded sweetened coconut
- 1 tbsp olive oil
- 1 egg white beaten
- 1/8 tsp kosher salt
- 1/4 cup corn starch
- 12 large shrimp peeled and deveined
For the salsa:
- 1 cup diced mango
- 1-2 jalapenos, diced seeds and ribs removed for milder flavor
- 1/2 medium red onion, diced
- 1 small bunch cilantro, finely chopped
- juice of one lime
- salt to taste
Serve with:
- charred corn tortillas
- shredded purple cabbage
- oil in mister
Instructions
- Preheat air fryer to 360 degrees.
- In a small bowl, combine panko, coconut and oil. Set aside.
- In another bowl, season the egg white with kosher salt, whisk well and set aside.
- Place the cornstarch in a plastic bad, add the shrimp and shake to coat. Shake off any excess then dip the shrimp into the egg, followed by the coconut mixture.
- Spray the fryer basket with oil in a mister, then spray the shrimp liberally. Place half the shrimp in the basket and cook for 5-7 minutes o until shrimp is cooked through and golden brown.
- Repeat until all the shrimp are cooked.
- Meanwhile, combine all the ingredients for the salsa in a bowl and toss well to combine.
- Remove the shrimp from the air fryer to a paper towel lined plate.
- Layer tortillas with purple cabbage, then top with the shrimp and finish with the salsa.
- Serve immediately.
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