Crispy Coconut Shrimp Tacos with Pineapple Avocado Salsa and Cilantro-Lime Crema Recipe
These crispy coconut shrimp tacos are a perfect blend of crunchy, tropical flavors paired with a fresh pineapple avocado salsa and a zesty cilantro-lime crema. This easy-to-make recipe uses an air fryer for a healthier, crisp finish, delivering a vibrant and satisfying meal ideal for tacos lovers seeking a fruity twist.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 8 tacos (4 servings)
- Category: Main Course
- Method: Air Frying
- Cuisine: Mexican
Ingredients
Coconut Shrimp:
- 1 pound colossal shrimp, peeled and deveined
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1/4 cup unsweetened coconut milk
- 3/4 cup panko bread crumbs
- 3/4 cup shredded coconut (sweetened or unsweetened)
- Cooking spray
Pineapple-Avocado Salsa:
- 1 cup chopped fresh pineapple
- 1/2 large avocado – peeled, seeded, and finely chopped
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup coarsely chopped fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon hot pepper sauce, plus more for serving (optional)
Cilantro-Lime Crema:
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 tablespoon mayonnaise
- 2 teaspoons lime juice
- 1/4 teaspoon salt
Additional:
- 8 (6-inch) corn tortillas, warmed
Instructions
- Prepare Ingredients: Gather all ingredients and pat shrimp dry with paper towels to ensure the batter and breading stick properly.
- Make Breading Stations: In a shallow bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a second bowl, whisk together egg and coconut milk. In a third bowl, mix panko bread crumbs and shredded coconut.
- Preheat Appliances: Insert the basket into the air fryer and preheat to 350°F (175°C) for 10 minutes. Preheat oven to 170°F (77°C) or use the warm setting to keep shrimp warm later.
- Bread the Shrimp: Working in batches, dredge shrimp in the flour mixture, shaking off excess. Dip into the egg mixture allowing excess to drip off, then press into the panko-coconut mixture to coat well. Place breaded shrimp on a plate and spray generously with cooking spray on all sides.
- Air Fry the Shrimp: Spray the air-fryer basket generously with cooking spray. Arrange half the shrimp in the basket without crowding. Air-fry for 7 to 9 minutes, shaking the basket or turning shrimp halfway through, until golden brown and crispy.
- Keep Shrimp Warm: Transfer cooked shrimp to a baking sheet and place in the warm oven while cooking remaining shrimp in the same way.
- Prepare Salsa: In a small bowl, combine pineapple, avocado, red bell pepper, red onion, cilantro, lime juice, and hot pepper sauce. Stir to blend flavors.
- Prepare Cilantro-Lime Crema: Mix sour cream, cilantro, mayonnaise, lime juice, and salt in a small bowl until smooth.
- Assemble Tacos: Divide the hot coconut shrimp (about two per taco) among the warmed tortillas. Spoon pineapple-avocado salsa over shrimp and drizzle with cilantro-lime crema. Serve immediately with extra hot sauce if desired.
Notes
- For a spicier salsa, adjust the amount of hot pepper sauce according to taste.
- Use fresh shrimp for best texture and flavor.
- Warming the oven to keep cooked shrimp crispy enhances the eating experience.
- Both sweetened or unsweetened shredded coconut can be used depending on your preferred flavor profile.
- If you don’t have an air fryer, these shrimp can be shallow-fried in a skillet although cooking times and texture may vary.
- Make sure not to overcrowd the air fryer basket to ensure even crisping.
