Coconut Shrimp Tacos

Crispy baked coconut shrimp in mini flour tortillas with coleslaw, avocado, and cilantro dressing.

Ingredients

Produce

• 2 avocados, diced
• Lime wedges (for garnish)

Frozen

• 1 (12-oz) package frozen coconut shrimp

Pantry / Dry Goods

• 1 (10-oz) bag coleslaw mix
• 1 (8.4-oz) package mini flour tortillas

Sauces & Condiments

• 1 (12-oz) bottle cilantro dressing

Instructions

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or aluminum foil.
2. Lay the shrimp out in a single layer on the lined baking sheet and bake for 10-12 minutes.
3. Meanwhile, in a large mixing bowl, assemble the coleslaw mix.
4. Right before the shrimp is done cooking, warm the mini flour tortillas under a damp paper towel in the microwave for about 1 minute.
5. Once the shrimp is done cooking, remove the shrimp tails.
6. Assemble the tacos by placing a little bit of the slaw and shrimp onto a mini flour tortilla. Top with the avocado and drizzle with the cilantro dressing.
7. Garnish with lime wedges, if desired.

Reference Photo

Notes