Coconut Shrimp Tacos with Cilantro Cabbage Slaw

Crispy, crunchy and totally delicious, these Coconut Shrimp Tacos are stuffed with cilantro cabbage slaw and a drizzle of spicy aioli.

Tacos, tacos and more tacos! What’s the best part about a taco? All the toppings! Grab tortilla, add a protein, something crunchy, something fresh, something saucy and a squeeze of citrus and no matter what you’ve got yourself a pretty tasty taco!

Start with a flour or corn tortilla or even a crunchy shell, that’s the beauty of a taco! You can really do whatever you want! These tasty tacos are stuffed with coconut shrimp, crunchy slaw, spicy aioli and fresh cilantro and you really should give them a try!

Have you ever eaten popcorn shrimp? That’s kind of what these coconutty and perfectly poppable shrimp are like. Just don’t eat too many while you’re making them, you need to have a few left to fill up the tacos! Not a fan of shrimp? Swap cut up chicken breast for the shrimp and batter just like the shrimp for an equally delicious twist.

Add your favorite hot sauce to the aioli, my favorite is a chili garlic sauce that packs a punch but still has a lot of flavor. But, sriracha or even tabasco would also be a great choice. Just add as much (or as little) as you want to give a finishing touch to your crispy coconut shrimp tacos!

Coconut Shrimp Tacos with Cilantro Cabbage Slaw

Print Recipe

Crispy, crunchy and totally delicious, these Coconut Shrimp Tacos are stuffed with cilantro cabbage slaw and a drizzle of spicy aioli.

• Author: Kristen
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 Servings 1x

Ingredients

Scale 1x2x3x

Cilantro Cabbage Slaw

• 4 cups shredded purple or green cabbage
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 2 teaspoons honey
• Salt and pepper, to taste

Coconut Shrimp

• About 1 1/4 cups vegetable oil
• 1 pound medium shrimp, thawed if frozen, peeled, deveined
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 large eggs, beaten
• 1 1/2 cups unsweetened shredded coconut

Spicy Aioli and Taco Toppers

• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tablespoon sambal (red pepper sauce)
• 1 teaspoon lime juice
• 12 (6-inch) flour or corn tortillas
• Chopped fresh cilantro
• Fresh lime wedge

Instructions

In a large bowl, stir together all cabbage slaw ingredients; set aside.

In a medium bowl, stir together flour, salt and red pepper flakes; set aside. In a second medium bowl, whisk the eggs until well blended; set aside. In third medium bowl, place the shredded coconut; set aside.

In a 12-inch skillet, heat 1/4-inch oil over medium heat. Pat shrimp dry with a paper towel. Working in batches, dredge the shrimp in the seasoned flour, dip into the eggs, then dredge in the coconut, pressing to coat.

Place the shrimp in a single layer in the hot oil; cook 3 to 4 minutes, turning once, until coating is crisp and golden brown, and shrimp are pink.

In a medium bowl, stir together the sour cream, mayonnaise, sambal and lime juice. Serve shrimp immediately in the tortillas with the slaw, drizzled with aioli and garnished with cilantro and a wedge of lime.

Nutrition

• Serving Size: 1 Serving (2 tacos)
• Calories: 368
• Sugar: 5g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 3g
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 17g
• Cholesterol: 82mg

What’s your favorite taco topper?

Still on the hunt for a tasty taco? Try one of these…
Cuban Fish Tacos with Citrus Mango Slaw from Half Baked Harvest
Fish Taco Rice Bowl from Joyful Healthy Eats
Cauliflower Shawarma Tacos from Love and Lemons

Or, check out my Scrambled Egg and Chorizo Breakfast Tacos…

Or maybe a Slow Cooker Jamaican Jerk Chicken Taco…

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