Spicy Coconut Shrimp Tacos with Avocado Lime Crema

Ingredients:

• 1 lb shrimp, peeled and deveined

• 1/2 cup shredded coconut

• 1/4 cup all-purpose flour

• 1 tsp ground cumin

• 1/2 tsp paprika

• 1/4 tsp cayenne pepper (optional)

• Salt and black pepper to taste

• Vegetable oil for frying

• For the Avocado Lime Crema:

• 1 ripe avocado, mashed

• 1/4 cup sour cream or Greek yogurt

• Juice of 1 lime

• 1 tbsp chopped cilantro

• Salt and pepper to taste

• For Serving:

• 8 small corn tortillas, warmed

• Shredded lettuce

• Diced tomatoes

• Chopped red onion

• Fresh cilantro

Instructions:

1. In a shallow bowl, combine the shredded coconut, flour, cumin, paprika, cayenne pepper (if using), salt, and black pepper.

2. Dredge each shrimp in the coconut mixture, pressing gently to coat.

3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.

4. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain.

5. While the shrimp are cooking, prepare the avocado lime crema: In a small bowl, combine the mashed avocado, sour cream (or yogurt), lime juice, cilantro, salt, and pepper. Mix well.

6. Warm the tortillas according to package instructions.

7. Assemble the tacos by filling each tortilla with fried shrimp, shredded lettuce, diced tomatoes, red onion, and a spoonful of avocado lime crema. Garnish with fresh cilantro and enjoy!