Coconut Shrimp Tacos

Coconut Shrimp Tacos
Ingredients:

For the Coconut Shrimp:

1 lb large shrimp, peeled and deveined
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for heat)
2 large eggs, beaten
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
Salt and pepper, to taste
1-2 tbsp olive oil or coconut oil (for frying)
For the Taco Assembly:

8 small flour or corn tortillas
1 cup shredded cabbage (green or purple)
1/2 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges (for serving)
For the Sauce (optional):

1/4 cup mayonnaise or Greek yogurt
1 tbsp lime juice
1 tsp sriracha or hot sauce (optional, for a spicy kick)
1 tsp honey (for sweetness)
Salt and pepper, to taste
Instructions:

Prepare the Shrimp:

Pat the shrimp dry with paper towels. This helps the coating stick better.
In a shallow bowl, combine the flour, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
In a separate bowl, beat the eggs.
In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Coat the Shrimp:

Dip each shrimp into the seasoned flour, coating both sides. Shake off any excess.
Next, dip the shrimp into the beaten egg, allowing any excess to drip off.
Finally, coat the shrimp in the coconut-panko mixture, pressing lightly to ensure the shrimp are fully coated.
Cook the Shrimp:

Heat a skillet over medium-high heat and add 1-2 tbsp of olive oil or coconut oil.
Once the oil is hot, add the shrimp in batches, making sure not to overcrowd the pan.
Cook the shrimp for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Make the Sauce (optional):

In a small bowl, whisk together the mayonnaise (or Greek yogurt), lime juice, sriracha (if using), honey, salt, and pepper until smooth. Adjust seasoning to taste.
Assemble the Tacos:

Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
On each tortilla, layer a small handful of shredded cabbage and top with 3-4 crispy coconut shrimp.
Drizzle with the sauce, then top with fresh cilantro, avocado slices, and a squeeze of lime juice.
Serve & Enjoy:

Serve the coconut shrimp tacos with extra lime wedges and enjoy these tropical-inspired delights!