Ingredients:
For the Shrimp:
- 1 lb peeled and deveined shrimp
- 1/2 cup unsweetened shredded coconut
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the Mango Salsa:
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 lime, juiced
- Salt and pepper to taste
For the Avocado Crema:
- 1 ripe avocado, mashed
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper to taste
Other:
- 8 small corn tortillas, warmed
- Lime wedges for serving
Instructions:
Prepare the Shrimp: In a shallow dish, combine the coconut, flour, paprika, chili powder, cumin, salt, and pepper. Dredge each shrimp in the mixture until evenly coated.
Fry the Shrimp: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Make the Mango Salsa: Combine all the salsa ingredients in a bowl and toss gently. Season with salt and pepper to taste.
Prepare the Avocado Crema: In a small bowl, combine the mashed avocado, sour cream or yogurt, lime juice, cilantro, salt, and pepper. Mix well until smooth.
Assemble the Tacos: Fill each warmed tortilla with fried shrimp, mango salsa, and avocado crema. Serve immediately with lime wedges.