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Coconut Shrimp Tacos with Spring Greens, Mango and Fresh Sweet-Chili Sauce


Ah! It's almost SPRING! It certainly feels like i've been hibernating through the Winter hasn't it? Well I promise I haven't been buried away in a cave, I've been working on turning this passion of mine into a Nutrition Coaching business and I've finally got everything sorted and am proud to report the business is live with very happy first clients! Check it out, it's called Good Mood Food Prep - if you're ready to take control of your nutrition and change your life by changing the way you nourish your body - let's do it together!

Okay - you guys know I LOVE the sunshine and being outside and all the beautiful vegetables and herbs that come with it so it's fitting that the first 65 degree day we've had, I immediately channeled our trip to San Diego and wanted FRESH TACOS so I took it an extra tropical step and decided to do some Coconut Shrimp in the air fryer and serve it with some mango and fresh Spring greens. I found these incredible grain-free tortillas at Whole Foods that I will boldly declare are THE BEST GF TORTILLAS I'VE EVER HAD (and I've had a LOT). They don't fall apart! They taste delicious and they're super light which is perfect for this dish. I also love a sauce so in the spirit of keeping this super healthy and fresh - I made my own sweet-chili sauce (don't be scared- it's SO easy and you'll do it forever once you taste it)! Finally - the shrimp are fried in my AIR FRYER so there is NO OIL and they're super crispy without being greasy or fattening! WIN!

This one got voted a HOF meal by the hubs and that's a rare occurence - he usually likes everything but sometimes he LOVES something and this was one of those times :)

SERVING SIZE: 4 (two tacos each)

PREP TIME: 20 MINUTES

COOK TIME: 20 MINUTES

INGREDIENTS:

For the SHRIMP:

1lb peeled, de-veined gulf shrimp (tails removed)

1-2 cups of organic desiccated coconut (unsweetened)

2 large pasture-raised eggs

2 tbsp. almond milk (unsweetened)

1 cup Bob's Red Mill Tapioca Starch

1/2-1 tsp cayenne pepper (depending on how spicy you like it)

Salt + Pepper

EVOO Spray

For the SAUCE: (makes about 1-1 1/2 cups, store the extra in the fridge in an airtight container for up to 2 weeks!)

Spicy Red Peppers - depends on what kind of peppers you find. If you're using Thai Red Chiles - 5-6; if you're using medium red chilies like cayenne or serrano - 2-3

1-2 cloves of garlic (peeled and crushed)

1/4 cup Red Wine Vinegar

3/4 cup water

1 tsp Bob's Red Mill Tapioca Starch

3/4 cup Honey

For the Tacos:

1 package Siete Chickpea Flour Tortillas

Spring Greens

1 Fresh Mango (peeled and diced)

RECIPE:

Start by making the sauce to it can cool to room temperature while you make the tacos. Slice and remove all of the seeds from your peppers and roughly chop them. Add the peppers, garlic, vinegar to a food processor or blender. Blend until everything is ground and mixed together. Next simmer the water in a small saucepan until small bubbles start to rise, sprinkle in the tapioca starch slowly while whisking continuously until dissolved completely. Add the honey and simmer on medium heat for 2-3 minutes. Add the chili mixture and whisk together and let it simmer for another 3-4 minutes. Remove from the heat and let it thicken and come to room temperature.

While the sauce cools, assemble 3 shallow bowls for the shrimp - 1 with the eggs and milk whisked together, 1 with the tapioca starch, cayenne and salt and pepper whisked together and 1 with the coconut (put 1 cup in and slowly add more as you need it).

Dip the shrimp in the flour first (flip on both sides and all around so it's completely coated) and then in the egg wash (same maneuver) and finally in the coconut (same maneuver). I do this with 5-6 shrimp at a time in one bowl then the next and so on. Once they're coated in the coconut, lay flat on wax paper until ready to fry. After you've got half the shrimp done, go ahead and preheat the air fryer to 380 degrees. Once it's ready to go, lightly spray the base of the fryer with EVOO Spray and lay the shrimp flat - don't crowd, it's important to do this n batches and give them room to crisp up! Spray the shrimp on top lightly and fry for 7 minutes. Flip them over and fry for another 2 minutes. Repeat this process until all the shrimp are done. Try not to eat them all while you do it!

Once the shrimp are done, warm your tortillas up and fill with fresh spring greens, the coconut shrimp, diced mango and top with your chili sauce! That's it! Amazingly easy and so SO good! Happy Eating!


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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