Ingredients
Units
Scale
- 3/4 pound large shrimp (thawed, tails removed and deveined)
- 1/3 cup coconut flour
- 3/4 cup unsweetened coconut (shredded)
- 1/2 cup panko bread crumbs
- 2 eggs (beaten)
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 10 corn tortillas
Taco Toppings
- 1/2 cup red cabbage (chopped)
- 1/4 cup green onion (chopped)
- 1 red pepper (thinly sliced)
- 1/4 cup fresh cilantro
- 1/2 cup feta crumbles
- yum yum sauce
Instructions
- Preheat oven to 425°F and prepare a sheet pan with parchment paper.
- Next prepare your three shrimp battering bowls. You will want to use shallow bowls for battering. In your first bowl, add coconut flour, paprika, onion powder, chili powder and garlic powder. In the second bowl add the beaten eggs. And in the third add the Panko and coconut flakes.
- First dip in the flour mixture, next coat in the egg mixture and lastly roll in the pinko-coconut blend making sure all sides are covered with coconut. Place on your baking sheet. Repeat with all pieces of shrimp. (Note: The size of your shrimp will determine how many tacos you will be able to make. You can adjust the amount of shrimp based on your need and preference. But our rule of thumb is 3-4 shrimp per taco. One lb of large shrimp will make about 10-15 tacos. )
- Once all your shrimp is battered, place the shrimp in the oven and cook for 15- 20 minutes until cooked through and edges are crispy.
- While the shrimp is cooking, chop your veggies – peppers, green onions, cabbage and cilantro for topping.
- Remove shrimp from the oven and warm your tortillas on a skillet on the stove top over medium-high heat.
- Lastly, assemble the tacos, starting with shrimp, then cabbage, red pepper, green onions, cilantro and feta. Lastly drizzle with about a tbsp of yum yum sauce on each taco and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Lunch
- Cuisine: American, Mexican