Coconut Shrimp Tacos with Mango Slaw


Coconut Shrimp Tacos with Mango Slaw

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Course Main Course
Servings 4


  • Air Fryer


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


  • 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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