Coconut Shrimp Tacos with Mango Avocado Salsa

  • by Omaha Steaks
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If you are talking about tacos, you are speaking my language. I LOVE tacos.

I love trying new flavors and combinations to create a new kind of taco. My kids are less adventurous as me, but I’m dragging them along on my journey. They do, however, love shrimp, so I think they will enjoy these coconut shrimp tacos with mango avocado salsa.

Starting with these beautiful shrimp. They are battered with a coconut batter, and they smell amazing! They cook up to be a nice golden brown, with a crispy crust. They do have the tails on them, so before putting them in a taco you will want to cut those tails off.

 

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To take these tacos to the level in flavor, I made a Mango Avocado Salsa. The salsa is full of fresh flavors and goes great with the coconut shrimp. It’s also great on chips as a side dish with this meal. I used half of a jalapeno in the salsa, but feel free to add more if you like things spicier. I also removed the jalapeno seeds, but you could leave those in if you are really brave.

 

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For more texture I added thinly sliced cabbage on top of the shrimp. Then put the salsa over that. I just love the crunch that comes from fresh cabbage.   I also squeeze a little extra lime juice over everything. Yum.

These tacos will be great this summer. They are light and fresh. And it doesn’t take long to throw them together. You could even make the salsa ahead of time and keep it in the fridge. Then cook the shrimp just before you want to eat.

Coconut Shrimp Tacos with Mango Avocado Salsa

Author Leia Bushman

Ingredients

  • 1 2 lb. pkg. World Port Seafood Coconut Shrimp

For Salsa:

  • 1 mango peeled and diced
  • 1/2-1 whole jalapeno finely diced and seeds removed
  • 1/2 cup red onion diced
  • Juice from 1 lime
  • 1/2 cup cilantro chopped
  • 1 avocado peeled and diced
  • Salt and pepper to taste

Toppings:

  • 1 cup cabbage shredded
  • Extra lime wedges for squeezing over tacos
  • 10-12 taco sized tortillas

Instructions

  1. Preheat oven to 450 degrees.

  2. Prep all the salsa ingredients and combine them in a mixing bowl.

  3. Set in fridge until ready to serve.

  4. Place shrimp on greased parchment paper or foil and bake for 14-16 minutes.

  5. Cut off shrimp tails as soon as they come out of the oven.

  6. Place 3 shrimp on a tortilla, top with shredded cabbage and some salsa.

  7. Squeeze lime juice over top.

  8. Serve while hot.

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