Coconut Shrimp Tacos

Grab 4 medium bowls or shallow dishes. In the first bowl, combine the flour, garlic powder, paprika, cumin, allspice, salt, and pepper. In the second bowl, whisk together the egg and 1 Tbsp of water. In the third bowl, add the panko and shredded coconut. Mix to combine. The last bowl will be where you place your prepared breaded coconut shrimp.

Toss the thawed shrimp in the flour, coating all sides. Do not overcrowd the bowl. You may need to work in batches. Next, dip the shrimp in the egg mix and completely cover. Lastly, press the shrimp into the panko/coconut blend, flipping over to cover all sides. Press firm so it adheres. Set the shrimp in the last bowl until all the shrimp are breaded and ready to fry.

Heat a heavy bottom skillet over medium heat. Once the skillet is hot, dry toast the tortillas on each side until browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.

In the same skillet, heat the vegetable oil over medium heat. The oil should be 350 to 365℉. You can use a meat thermometer to check. Once the oil has reached the correct temperature, carefully place the coconut shrimp in the skillet for 2 minutes, until golden brown. Do not over crowd the skillet. Using tongs, gently flip the shrimp over and continue cooking for 2 more minutes.

Remove the coconut shrimp and place on paper towels to drain. Continue cooking until all the shrimp are done.

To assemble the tacos, place the shredded cabbage down the middle of the tortillas. Top with coconut shrimp, pineapple salsa, and any additional desired toppings.