Coconut Shrimp Tacos

Ingredient List

• 1 lb Small shrimp, peeled and deveined
  
  
• ¾ C All-Purpose Flour
  
  
• 1 C Shredded coconut, unsweetened
  
  
• 1/3 C Panko or breadcrumbs
  
  
• 2 Eggs 1 tsp Salt, divided
  
  
• ½ tsp Garlic powder, divided
  
  
• 2 Plum or Roma Tomatoes, diced
  
  
• ¼ Red Onion, diced
  
  
• ½ C Mango, diced
  
  
• 1 Lime
  
  
• 12 Jicama Wraps or small tortillas
  
  
• 1 Tbsp The Jalapeño, topping each taco
  
  
• 3/4 C Avocado Oil or Safflower Oil

Steps to follow

• Start by dicing the red onion into tiny dice, place cubes in a medium bowl, sprinkle some salt and juice ½ lime. Continue dicing the tomatoes and mango. Place all those ingredients into the bowl with the onion and toss gently. Add salt if needed. Reserve to top the tacos.
  
  
• Set up a three part station to “bread” the shrimp. In three different bowls; one with all-purpose flour, ½ tsp salt, garlic powder and pepper; second one with 2 eggs, beaten with salt and pepper; third one with shredded coconut and breadcrumbs.
  
  
• Pat dry the shrimp, place 2 or 3 at a time in the flour, dust off the excess and place on the egg mixture to cover completely and finally on to the coconut, press gently to make sure the coconut adheres to the shrimp.
  
  
• In a small-medium saucepan, add the frying oil and bring up to 350-375 *F.
  
  
• Fry shrimp until they are golden brown on both sides, about 2-3 min.
  
  
• Plate by placing the jicama wraps (3 per person), cut down the hot shrimp into bite size and place a few in each wrap. Add some mango pico de gallo and top them off with The Jalapeño