Coconut shrimp tacos with peach salsa and a creamy lime crema
By Jason Skrobar
Coconut shrimp tacos that make for a light and tasty lunch choice.
For the coconut shrimp:
1 1/2 cups panko breadcrumbs
1 cup shredded coconut
1 tseaspoon salt
1/4 cup parsley, chopped
455 grams shrimp, peeled and deveined
2 eggs, beaten Peach salsa
2 peaches, peeled and chopped
1/2 red onion, finely diced
1/2 avocado, diced
1 jalapeno, finely diced
1/4 cup cilantro, roughly chopped
1 lime, juiced and zested
For the lime cream:
1 cup sour cream OR greek yogurt
2 limes, zested and juiced
1 teaspoon salt
1 teaspoon chili powder
12-14 corn tortillas
Pre-heat oven to 400°.
For the coconut shrimp; mix panko, coconut, salt and parsley. Dip each shrimp in the beaten egg, and then into the panko and coconut mixture. Repeat this step until each shrimp has been dredged twice. Place on a parchment lined baking sheet and bake for approximately 12-15 mins or until browned and crispy.
For the peach salsa; add all ingredients to a bowl and mix to combine.
For the lime cream, mix all ingredients together until smooth.
Serve two to three coconut shrimp on a warmed corn tortilla, top with peach salsa and a drizzle of the lime cream and enjoy!
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