Mango Coconut Shrimp Tacos

Ingredients

• Coconut Rice (recipe follows)
• Coconut Shrimp (recipe follows)
• Spicy Mango Sauce (recipe follows)
• Diced English cucumber
• Diced fresh mango
• Quick Pickled Red Onions (recipe follows)
• Chopped fresh cilantro

For the Coconut Rice

• 1 cup (250 mL) rice (I use jasmine)
• 1 cup (250 mL) water
• ¾ cup (175 mL) canned full-fat coconut milk
• ½ teaspoon (2 mL) sugar
• Pinch of salt

For the Coconut Shrimp

• 2 tablespoons (30 mL) coconut oil or avocado oil, divided
• ½ cup (125 mL) panko crumbs
• ½ cup (125 mL) sweetened shredded coconut
• ½ cup (125 mL) all-purpose flour
• 2 eggs
• Salt and pepper
• 1 pound (450 g) large fresh or thawed frozen shrimp, peeled and deveined

For the Spicy Mango Sauce

• 2 cups (500 mL) fresh or thawed frozen mango chunks
• ¼ cup (60 mL) mayonnaise
• 1 tablespoon (15 mL) sriracha, or to taste
• 2 teaspoons (10 mL) unseasoned rice vinegar
• 1 teaspoon (5 mL) pure liquid honey or sugar, or to taste
• Zest and juice of 1 lime
• Salt

For Assembly

• 8 medium (7-inch/18 cm) flour tortillas
• 2 cups (500 mL) finely shredded purple cabbage
• 2 mangoes, peeled and diced
• 1 avocado, pitted, peeled, and sliced
• Quick Pickled Red Onions (recipe follows)

For the Quick Pickled Red Onions

• 1⁄3 cup (75 mL) unseasoned rice vinegar
• 1 tablespoon (15 mL) sugar
• 1½ teaspoons (7 mL) salt
• 2 cups (500 mL) thinly sliced red onion

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parch­ment paper.
2. Make the Coconut Rice: Combine the rice, water, coconut milk, sugar, and salt in a medium saucepan with a lid. Bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender, 18 to 20 minutes. Remove from the heat and keep warm.
3. Meanwhile, make the Spicy Mango Sauce: In a small blender or food processor, combine the mango, mayonnaise, sriracha, rice vinegar, honey, lime zest, and lime juice. Blend until smooth. Season with salt and more sriracha as needed. Transfer to a squeeze bottle or small bowl, cover, and refrigerate.
4. Make the Coconut Shrimp: Heat 1 tablespoon (15 mL) of the coco­nut oil in a medium frying pan over medium heat. Add the panko and cook, stirring occasionally, until golden, about 3 minutes. Transfer the toasted panko to a shallow bowl.
5. In the same pan (no need to wipe it) over medium heat, heat the remain­ing 1 tablespoon (15 mL) coconut oil. Add the shredded coconut and cook, stirring constantly, until golden brown, about 3 minutes. Transfer the toasted coconut to the bowl with the panko and stir to combine.
6. Place the flour in a shallow bowl. In a second shallow bowl, whisk the eggs. Season each bowl with salt and pepper; stir.
7. Working with one shrimp at a time, coat in the flour (shaking off the excess), then dip in the egg, followed by coating in the coconut panko mixture. As they are coated, transfer to the prepared baking sheet. Repeat until all the shrimp are coated.
8. Bake until the shrimp are golden brown and cooked through, 8 to 10 minutes.
9. Assemble the Tacos: In the centre of the tortilla, layer some Coconut Rice and Coconut Shrimp. Top with cabbage, mango, avocado, and Quick Pickled Red Onions (directions below), as desired. Drizzle the Spicy Mango Sauce over top and fold like a taco. Serve immediately.

Vegan: Use vegan mayonnaise. Use cubed extra-firm tofu or cauliflower florets instead of shrimp. Use sugar instead of honey.

Vegetarian: Use cubed extra-firm tofu or cauliflower florets instead of shrimp.

Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free panko crumbs.

For the Quick Pickled Red Onions

1. In a medium non-reactive bowl (stainless steel, plastic, or glass), combine the rice vinegar, sugar, and salt. Whisk until the sugar and salt are dissolved.
2. Add the red onion, stir to combine, and let it sit at room temperature for 30 minutes, tossing occasionally.
3. Transfer the red onions and the pickling juice to a mason jar. Seal with the lid and store in the fridge for at least 1 day before serving.

Prep Ahead

The Coconut Rice and Spicy Mango Sauce can be made up to 2 days in advance and stored in separate reseal­able containers in the fridge. Reheat the rice in the microwave until warm just before serving.

Storage

Store cooled cooked Coconut Rice and Coconut Shrimp in separate resealable containers in the fridge for up to 3 days. Reheat the rice in the microwave and the shrimp in a 350°F (180°C) oven or air fryer until warmed through.