Coconut Shrimp Tacos with Pea Shoots, Guacamole, and Mango-Pineapple Salsa
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Coconut Shrimp Tacos with Pea Shoots, Guacamole, and Mango-Pineapple Salsa
- lunch
- entrée
- 2-3 servings
- 20 minutes
Recipe by 10 Day Health Challenge.
Ingredients
- ½ cup of chopped pineapple
- ½ cup chopped fresh mango
- 2 T minced red onion
- 1 T minced jalapeno
- 2 limes
- Sea salt and pepper
- 1 avocado
- 4 small corn tortillas
- ½ lb. of large shrimp, shelled and deveined
- 1 egg white
- ½ cup unsweetened shredded coconut
- Coconut oil
- 1 cup of pea shoots
- Cilantro
Directions
- Prepare the salsa: Combine the pineapple, mango, red onion, jalapeno, and juice of 1 lime together in a bowl. Add a pinch of salt and pepper. Mix together and let sit so the flavors can infuse.
- Combine the avocado with the juice of half a lime and pinch of salt and pepper. Smash with a fork until it’s smooth and set aside.
- Prepare the shrimp: Lay the shrimp out on paper towels and pat dry. Beat the egg white with 1 tsp. of water. In a shallow bowl, combine the shredded coconut with fresh lime zest and more salt and pepper.
- Begin by dipping each shrimp in the egg whites (make sure it’s completely covered) and then coat it with coconut flakes. Repeat with all the shrimp.
- Heat 1 Tbs. of coconut in a large frying pan and fry the shrimp in a single layer for 1-2 minutes on each side, flipping with tongs.
- Heat 1 Tbs. of coconut in a large frying pan and fry the shrimp in a single layer for 1-2 minutes on each side, flipping with tongs.
Serves 2
Recipe by 10 Day Health Challenge.
