Coconut shrimp tacos with mango salsa and avocado sauce

Ingredients for Coconut shrimp tacos with mango salsa and avocado cilantro sauce

• coconut or avocado oil cooking spray

• 120 g unsweetened shredded coconut

• 2.5 ml paprika

• sea salt and freshly ground black pepper

• 1 egg

• 450 g medium wild prawns, peeled, deveined, tails removed

• 120 g diced mango or pineapple

• 60 g diced red pepper

• 30 g diced red onion

• zest and juice of 1 medium lime

• 30 ml chopped fresh coriander or mint

• 30 g loosely packed fresh coriander

• 1 medium avocado

• juice of 1 medium lime

• 1 garlic clove, minced

• 2.5 ml ground cumin

• pinch of cayenne

• sea salt and freshly ground black pepper

• small (gluten-free) corn tortillas or lettuce cups

• finely shredded purple cabbage

• avocado slices

How to make Coconut shrimp tacos with mango salsa and avocado cilantro sauce

1. Preheat the oven to 200°C (fan oven 180°C). Place a wire rack on top of a large baking tray, coat it with cooking spray, and set aside.

2. In a medium bowl, mix together the coconut and paprika, then season with salt and pepper. In a small bowl, whisk the egg with 15 ml of water.

3. Create an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking tray. Dip each shrimp in the egg wash, then dredge in the coconut, shaking off any excess. Place the coated shrimp on the wire rack, ensuring they are spaced evenly to allow for crisping rather than steaming.

4. Bake for 12–14 minutes, until the shrimp are cooked through and the coconut has started to brown.

5. While the shrimp are baking, prepare the salsa. In a medium bowl, toss together the salsa ingredients and set aside.

6. In a food processor or high-powered blender, combine the sauce ingredients with 80 ml of water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut a tiny hole in one of the bottom corners to create a makeshift piping bag for drizzling. Alternatively, you can use a spoon to drizzle the sauce.

7. To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup. Top with shredded cabbage, a spoonful of salsa, and a slice of avocado. Drizzle or pipe the sauce over the top before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.