July 29, 2020 0 Comments Dinner

Coconut Shrimp Tacos With Mango Slaw

Coconut Shrimp Tacos With Mango Slaw

It’s Taco Wednesday, because tacos are for every day of the week! These Coconut Shrimp Tacos with Mango Slaw are bursting with mouth-watering tropical flavours. Loaded with crispy coconut shrimp, chipotle mango slaw, avocado, lime and cilantro. Taco’ bout a tastebud explosion! (yes, I know it was embarrassingly bad but I can’t stop).

Jump to Recipe

I like to try and cook very seasonally; for example I love cooking with fruit in the summer, gourds and spices in the fall, meats and potatoes in the winter, and lots of spring veggies and herbs in the spring. Hands down, summer is my ultimate favourite season for food.

Now let’s taco’ bout the ingredients:

For the shrimp, I used frozen cooked shrimp, peeled, deveined and tails off. The best and quickest way to thaw shrimp is to place it in a large bowl filled with cold water. After about ten minutes, use your fingers to separate the shrimps that are frozen together. Soak until the shrimps are completely thawed (around 20-30 minutes).

For the coconut breading, use unsweetened shredded coconut combined with panko breadcrumbs. I also like to ‘zhuzh’ it up with a bit of cajun seasoning, and some salt and pepper.

The chipotle mango slaw is simple, yet delicious. I cheated and grabbed a bag of pre-made coleslaw. Let’s be real for a second. You can buy yourself a fresh head of cabbage and shred it up if you like, but you’re going to save yourself a lot of time and mess by just grabbing a bag of the ready-to-go stuff. Not to mention, the bagged stuff usually contains two colours of cabbage and some shredded up carrots, so it’s also gonna look prettier.

The only other thing I add to the mango slaw is mango, crazy right? To tell if a mango is ripe, look for heftier examples with firm skin which gives a little when gently pressedβ€”similar to a ripe peach or avocado. I know we’re not supposed to be touching stuff and putting it back right now because of germs, so look for plumpness. It should be large and football shaped. Avoid flat mangos, they will be stringy. If the skin is wrinkly, it’s overripe.

The dressing is simple. IF you can find it, get some chipotle mayo for the dressing, you can likely find it in the condiment aisle at your local grocery store. It’s super tasty and can be used for so many things. If you can’t find it, then just use regular mayo combined with canned chopped chipotle pepper. Be careful, chipotles are HOT and a little bit goes a long way. Stir in just a little bit at a time until you have the desired heat and flavour. You’ll also be combining this with some apple cider vinegar, honey, and lime.

For the toppings I just added diced avocado, chopped green onions, cilantro, and a squirt of lime. Feel free to add what you like and experiment. I bet you corn would be good in there too.

As for the tortillas, the choice is yours. Flour or corn tortillas will both work. I used flour tortillas because good corn tortillas are hard to find at the grocery store (in my opinion). Make sure not to buy the huge tortillas, those are for making wraps and burritos.

I suggest topping these puppies with a fruit based salsa if you can find one. I found some pineapple salsa at a local farmers market and it was perfect *Italian kiss*. A mango based salsa would be good too. If you can’t find any fruit based salsas, a basic tomato salsa will suffice.

Here’s how to make Coconut Shrimp Tacos With Mango Slaw:

If using a deep fryer, add vegetable oil and preheat. If you are using a pan, use a deep pan and fill with enough oil to cover the shrimp. Heat the oil over medium heat. To test if the oil is hot enough, add a small drip of water to the oil. If it sizzles, it’s ready to go.

Line up 3 medium sized bowls. In the first bowl combine the flour, garlic powder, salt & pepper. Add the eggs to the second bowl, and in the third bowl combine the coconut, panko bread crumbs, cajun seasoning, and salt & pepper.

Dip each shrimp in the flour mixture, shaking off the excess flour as you go, then coat in the egg, then coat with the coconut/bread crumb mixture. I find it’s easiest to use a fork while breading to avoid coating your fingers as well.

Once coated, drop the shrimp into the pre-heated oil. Work in batches being careful not to overcrowd the pan. Keep an eye on the shrimp, it will likely only need a minute or two. It’s ready when the breading is light brown and crispy. Scoop the shrimp out with a slotted spoon and transfer to a paper towel lined dish to absorb the excess oil. Once all the shrimp is cooked, remove the oil from the heat and set the shrimp aside.

For the slaw, in a large salad bowl, toss the mango and coleslaw together. In a separate dish, combine the mayonnaise, chipotle pepper (if not using chipotle mayo), apple cider vinegar, lime juice, and honey. Stir well until all of the ingredients are fully combined. Pour over the slaw and toss.

To assemble the tacos, first add the slaw, then the shrimp, then add avocado, green onions, cilantro, and a squeeze of lime juice. Top with salsa and enjoy!

Coconut Shrimp Tacos With Mango Slaw

Coconut Shrimp Tacos With Mango Slaw

It's Taco Wednesday, because tacos are for every day of the week! These Coconut Shrimp Tacos with Mango Slaw are loaded with mouth-watering tropical flavours. Loaded with crispy coconut shrimp, chipotle mango slaw, avocado, lime and cilantro. Taco' bout a tastebud explosion! (yes, I know it was embarrassingly bad but I can't stop).
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 6
Calories 424 kcal

Equipment

  • Deep Fryer (optional)

Ingredients
  

Coconut Shrimp

  • 2 lb thawed shrimp, peeled, deveined, tails off
  • 1 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 large eggs
  • 1 cup unsweetened dried shredded coconut
  • 1 cup panko breadcrumbs
  • 2 tsp cajun seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • vegetable oil enough for deep fryer (according to deep fryer instructions), or enough to cover the shrimp in a pan.

Mango Slaw

  • 1 large ripe mango, peeled and chopped.
  • 1 bag coleslaw mix (240 g)
  • 1 cup chipotle mayonnaise (see notes) If you can't find chipotle mayonnaise, use 1/2 cup regular mayonnaise and diced canned chipotle peppers.

    WARNING: Chipotle peppers are HOT! A little goes a long way. Mix in just a little bit at a time until you reach the desired heat/flavour.

  • 1 can chipotle peppers in adobo sauce (only if you can't find chipotle mayo)
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp lime juice

Toppings

  • 2 large ripe avocados, peeled and diced
  • 4 green onions chopped
  • 1 bunch cilantro
  • 6 lime slices
  • pineapple salsa for serving If you can't find pineapple salsa, regular tomato based salsa will suffice.
  • 12 flour or corn tortillas

Instructions
 

  • If using a deep fryer, add vegetable oil and preheat. If you are using a pan, use a deep pan and fill with enough oil to cover the shrimp. Heat the oil over medium heat. To test if the oil is hot enough, add a small drip of water to the oil. If it sizzles, it's ready to go.
  • Line up 3 medium sized bowls. In the first bowl combine the flour, garlic powder, salt & pepper. Add the eggs to the second bowl, and in the third bowl combine the coconut, panko bread crumbs, cajun seasoning, and salt & pepper.
  • Dip each shrimp in the flour mixture, shaking off the excess flour as you go, then coat in the egg, then coat with the coconut/bread crumb mixture. I find it's easiest to use a fork while breading to avoid coating your fingers as well.
  • Once coated, drop the shrimp into the pre-heated oil. Work in batches being careful not to overcrowd the pan. Keep an eye on the shrimp, it will likely only need a minute or two. It's ready when the breading is light brown and crispy. Scoop the shrimp out with a slotted spoon and transfer to a paper towel lined dish to absorb the excess oil. Once all the shrimp is cooked, remove the oil from the heat and set the shrimp aside.
  • For the slaw, in a large salad bowl, toss the mango and coleslaw together. In a separate dish, combine the mayonnaise, chipotle pepper (if not using chipotle mayo), apple cider vinegar, lime juice, and honey. Stir well until all of the ingredients are fully combined. Pour over the slaw and toss.
  • To assemble the tacos, first add the slaw, then the shrimp, then add avocado, green onions, cilantro, and a squeeze of lime juice. Top with salsa and enjoy!

Notes

*calories are per assembled taco
Keyword Coconut Shrimp, Coleslaw, Mango, Mango Slaw, Shrimp, Shrimp Dishes, Shrimp Tacos, Taco Night, Taco Tuesday, Tacos