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Tropical Coconut Shrimp Tacos

These are tropical coconut shrimp tacos served over a chili lime coleslaw and topped with a mango papaya salsa. Seriously the best coconut shrimp tacos I’ve ever had! Eat them and you’ll feel like you’re in Maui.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 people, about 10-12 tacos
Calories: 408
Author: Natalie

Ingredients

Chili Lime Coleslaw

  • 1/2 head of green cabbage shredded
  • 1/2 cup mayonnaise or greek yogurt if you hate mayo
  • juice from 1 lime about 2 tablespoons
  • 1 teaspoon chili powder
  • pinch of salt or more to taste
  • pinch of pepper or more to taste

Mango Papaya Salsa*

  • 1 medium papaya seeded, peeled and chopped into 1/4" cubes, about 1 cup
  • 3 medium mangos pitted, peeled and chopped into 1/4" cubes, about 2 cups
  • 1/2 medium red onion finely chopped, about 1/3 cup
  • 1 bunch cilantro stems removed, finely chopped, about 1/4 cup
  • juice of 1 lime about 2 tablespoons
  • 1/2 teaspoon salt or more to taste

Coconut Shrimp

  • 2 pounds peeled and deveined shrimp thawed and patted dry, tails removed
  • 2 eggs cracked and beaten
  • 1/2 cup panko bread crumbs
  • 1/2 cup unsweetened shredded coconut**
  • 1 teaspoon salt
  • 1/4 cup coconut oil
  • white flour taco size tortilla's

Instructions

Chili Lime Coleslaw

  • In a medium size mixing bowl, combine the mayonnaise, lime juice, chili powder and salt. Stir to combine. Add in the shredded coleslaw and stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.

Mango Papaya Salsa

  • In a medium size mixing bowl, combine the papaya, mango, red onion, cilantro, lime juice and salt. Stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.

Coconut Shrimp

  • In a small mixing bowl, add the eggs. On a plate, combine the panko bread crumbs, shredded coconut and salt. Stir to combine. Dredge the shrimp in the egg mixture, allow the excess to drip off, then coat in the panko coconut mixture. Set aside on a plate. Repeat with all the shrimp.
  • Line a plate with paper towels for the fried shrimp to drain on, set aside.
  • Preheat a large skillet over medium high heat until very hot. Add in the coconut oil, and allow the oil to heat up for about 1-2 minutes until very hot. Add in enough shrimp to have an even layer. Do not overcrowd the pan, otherwise the shrimp will stick to each other and get soggy. Cook on first side until golden brown, about 3 minutes. Flip and cook the other side until golden brown another 2-3 minutes. Transfer to the paper towel lined plate. Repeat to cook remaining shrimp.

Assemble the taco

  • Assemble the tacos by layering the chili lime coleslaw, coconut shrimp, and topping with mango papaya salsa. Best served warm.

Notes

*If you've never cut up a mango or papaya, I've made a recipe video for this salsa before that shows you how.
**You could use sweetened coconut, but I prefer unsweetened

Nutrition

Calories: 408 | Total Carbs: 41.2g | Protein: 22.8g | Fat: 17.8g | Fiber: 3g | Net Carbs: 38g