Name: Coconut Shrimp Tacos with Spicy Pineapple, Avocado & Jalapeño Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 small bunch cilantro; 3 jalapeño peppers; 3 limes; 1 ½ small pineapples; 1.02 kg raw peeled shrimp, fresh or frozen; 1 shallot; ¾ cup shredded unsweetened coconut; 18 small corn tortillas; black pepper; chili powder; extra virgin olive oil; mayonnaise; panko bread crumbs; salt; smoked paprika

Coconut Shrimp Tacos with Spicy Pineapple, Avocado & Jalapeño SaladCoconut Shrimp Tacos with Spicy Pineapple, Avocado & Jalapeño Salad — a 30-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ avocados

1 small bunch cilantro

3 jalapeño peppers

3 limes

1 ½ small pineapples

1.02 kg raw peeled shrimp, fresh or frozen

1 shallot

¾ cup shredded unsweetened coconut

18 small corn tortillas

black pepper

chili powder

extra virgin olive oil

mayonnaise

panko bread crumbs

salt

smoked paprika

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Place mayo and spices in a large bowl. Stir to combine.

Add shrimp to the bowl with the mayo mixture and stir to coat. Add bread crumbs and coconut to the bowl, then gently toss once more to coat. Transfer shrimp to a large baking sheet pan and spread out in an even layer; drizzle with oil.

Place shrimp in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until golden and cooked through, about 12 minutes. Remove from oven.

Meanwhile, juice half of the limes into a clean large bowl, then add oil, salt, and pepper. Whisk to combine the dressing. (Cut remaining limes into wedges and set aside for serving.)

Cut off skin from each pineapple; quarter, core, and small dice the flesh. Add to the bowl with the dressing.

Peel and mince shallot. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and small dice. Add to the bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Roughly chop and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl and stir to combine the salad. Set aside.

Warm tortillas in a skillet, oven, or microwave (optional).

Divide tortillas between plates, then fill with shrimp and a small portion of salad. Serve with remaining salad and lime wedges for squeezing. Enjoy!

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