Air Fryer Crispy Coconut Shrimp Tacos
These crispy coconut shrimp tacos are a tropical twist on taco night that the whole family will love. Golden, crunchy, and topped with fresh mango salsa.
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Servings: 4 servings
Equipment
- air fryer
Ingredients
For the Shrimp
- 1 lb Large Shrimp, peeled and deveined
- 1/3 cup All-Purpose Flour
- 2 Eggs, beaten
- 1 cup Sweetened Shredded Coconut
- 1/2 cup Panko Breadcrumbs
- 1/4 tsp Salt
- Cooking Spray
For Serving
- 8 Small Flour Tortillas
- 1 Mango, diced
- 1/4 Red Onion, finely diced
- 1 Jalapeno, seeded and minced
- 2 tbsp Fresh Lime Juice
- 2 tbsp Fresh Cilantro, chopped
Instructions
- Set up three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of shredded coconut, panko breadcrumbs, and salt in the third.
- Dredge each shrimp in flour, dip in egg, and press into the coconut-panko mixture, coating all sides thoroughly.
- Preheat the air fryer to 400°F (200°C). Arrange the shrimp in a single layer and spray generously with cooking spray.
- Air fry for 8 to 10 minutes, flipping halfway through, until golden and crispy.
- While the shrimp cook, make the mango salsa by tossing diced mango, red onion, jalapeno, lime juice, and cilantro together.
- Warm the tortillas in the air fryer for 30 seconds, then fill with crispy coconut shrimp and top with the fresh mango salsa.
Nutrition
Serving: 1serving | Calories: 581kcal | Carbohydrates: 70g | Protein: 37g | Fat: 17g
Cost: $16