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Coconut Shrimp Tacos with Mango Salsa

Coconut Shrimp Tacos with Mango Salsa

Servings 4


  • 12 large Shrimp, peeled and deveined
  • 1/3 cup Coconut Flakes, unsweetened
  • 1/2 cup Panko Bread Crumbs
  • 1 large Egg, beaten with water
  • 1/2 cup Flour
  • 2 cups Cabbage Slaw Mix
  • 1 tsp. Sesame oil
  • 2 tbsp. Lime Juice, divided
  • 1 Mango, diced
  • 1/4 cup Onion, diced
  • 1/2 Jalapeno, chopped and seeded
  • salt, to taste
  • 1/4 cup Avocado


  1. Set up a dredging station with three bowls. The first will have the flour, then the egg, then the panko and coconut flakes mixed together. Dredge the shrimp in the flour, then egg, then panko mixture.
  2. Heat the 1/4 of avocado oil in a heavy skillet. I used cast iron. Heat it until it's shimmering.
  3. Fry the shrimp in a single layer. You will have to work in batches depending on the size of your skillet. These go quickly, so watch them.
  4. Place the shrimp on a baking sheet lined with a wire rack and keep them warm while you prepare the salsa and warm your tortillas.
  5. Pour the slaw into a bowl and toss with the sesame oil and 1 tablespoon of lime juice.
  6. Dice the mango, onion, and jalapeno. Add it to a bowl with the other tablespoon of lime juice and salt to taste.
  7. Warm the tortillas either in a cast iron skillet or in the microwave according to package directions.

Recipe Notes

You can still enjoy this recipe even if you eat a gluten free diet.  Look for gluten free bread crumbs to use instead of the Panko.  They are sold at most major grocery stores.  If you don't see unsweetened coconut flakes on the regular baking aisle look in the organic section of your grocery store.  I used Bob's Red Mill Brand for this recipe.