Description
These Air Fryer Coconut Shrimp Tacos are a delicious blend of crispy golden coconut shrimp paired with a fresh, tangy honey-lime slaw. Served in warm tortillas with creamy avocado and bright lime, they offer an easy, flavorful dinner with a tropical twist that’s perfect for any night of the week.
Ingredients
For the Coconut Shrimp
- 1 lb (450 g) large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Cooking spray
For the Honey-Lime Slaw
- 3 cups shredded cabbage
- 1/4 cup shredded carrots
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
For the Tacos
- 8 small tortillas
- 1 avocado, sliced
- Lime wedges, for serving
- Fresh cilantro, for garnish
Instructions
- Prepare the shrimp: Pat the shrimp dry with paper towels to remove excess moisture, which helps the coating adhere better.
- Set up the breading stations: Arrange three bowls—one with flour, salt, and pepper mixed; one with beaten eggs; and one with shredded coconut combined with panko breadcrumbs.
- Coat the shrimp: Dip each shrimp first into the seasoned flour, then into the egg wash, and finally into the coconut-panko mixture, pressing gently to ensure an even coating.
- Preheat the air fryer: Set your air fryer to 400°F (200°C) to get it ready for cooking the shrimp.
- Air fry the shrimp: Place the coated shrimp in a single layer inside the air fryer basket. Lightly spray the shrimp with cooking spray to enhance crispiness. Cook for 8–10 minutes, flipping the shrimp halfway through, until they are golden brown and cooked through.
- Make the honey-lime slaw: While the shrimp cooks, combine shredded cabbage, carrots, and cilantro in a bowl. Mix in mayonnaise, honey, lime juice, and salt until well combined and set aside.
- Warm the tortillas: Heat the tortillas briefly until warm and pliable, either in a skillet or microwave.
- Assemble the tacos: Fill each warm tortilla with several pieces of coconut shrimp, a generous scoop of honey-lime slaw, and a few slices of avocado.
- Garnish and serve: Top tacos with fresh cilantro and serve with lime wedges on the side for squeezing over before eating.
Notes
- Do not overcrowd the air fryer basket; cook shrimp in batches if necessary to ensure they crisp evenly.
- Use unsweetened shredded coconut to maintain a balanced flavor and avoid excess sweetness.
- For a spicy kick, add sliced jalapeños or a pinch of cayenne pepper to the slaw or shrimp coating.
- Shrimp are done when they turn opaque and reach an internal temperature of 145°F (63°C).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
