Coconut Shrimp Tacos with Habanero Mango Salsa
1 lb medium peeled and deveined shrimp
2 cups sweetened coconut
1 cup panko bread crumbs
Vegetable oil, for shallow frying
1 can coconut milk
2 cups flour
Salt
1/2 teaspoon garlic powder
1/2 teaspoon Paprika
1 egg beaten
Corn or flour tortillas
Garnish
Sriracha
1/4 cup chopped cilantro
Salsa
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1 mango, peeled and diced
1/2 habanero finely diced
1 tablespoon chopped cilantro
1/2 tablespoon diced red onion
1/2 teaspoon cumin
1 tablespoon honey
1/4 teaspoon salt
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For the salsa, combine all the ingredients in a small bowl and set aside. Salsa can be made a day ahead of time and kept in the fridge.
Tacos
In a shallow dish, combine the egg and coconut milk and whisk to combine
On a plate combine the flour, salt, garlic powder and paprika
On a separate plate combine the coconut and panko.
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Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg batter then roll shrimp in coconut/panko. Place on a baking sheet lined with wax paper and refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain.
Place 2-3 shrimp in a tortilla and top with mango salsa, cilantro and a drizzle of Sriracha