Coconut Shrimp Tacos with Mango Jalapeño Slaw + Boozy Basil Cream Sauce 

These y’all are easy, delicious and a fun way to change-up the menu! I mean look at all those colors! Who cares if it is not taco Tuesday! Regardless the day I will eat tacos!
With lots of jalapeños and basil coming out of the garden I knew I wanted to make a Mexican dish but with a twist. I usually don’t put basil in my Mexican dishes but it was a perfect addition for these confetti colored tacos!
 The coconut shrimp pair perfectly with the orange flavored liquor and basil! They really complimented each other well! The jalapenos gave the mango slaw just the right spice!  


corn tortillas (you can use flour if you prefer)

1 head of purple cabbage

2 mangos

2 jalapenos

1 carrot

fresh basil

fresh cilantro

1 lime

2 tomatoes

1 bag of large shrimp (18-20)

2 eggs

1 cup of shredded coconut

1/2 cup of flour

1/4 cup of vegetable or olive oil

1/2 cup of greek yogurt or sour cream

 3 tbsp of coconut milk

2 tbsp of grande marnier or orange juice

1-2 chopped scallions

Start by chopping cabbage, tomatoes, jalapenos, mangos and place in a bowl. Then skin carrot and grad with cheese grader and add to bowl. Take a handful of cilantro and roughly chop, add to the bowl as well. Juice half of lime over slaw, add salt and peppers to taste and stir a few times. Then set a side. Chop basil into small pieces then in a small bowl mix yogurt, coconut milk, grand marnier and basil. Mix until smooth and set a side. If you don’t want the booze in it you can substitue with orange juice. It will do the job!
In separate bowls place, coconut, beaten egg, and flour. Clean shrimp remove shell, vein and tails if needed. In a skillet heat oil over medium – high heat. One at a time coat shrimp in flour, egg then into the coconut. Place in skillet cooking for about 1-2 minutes on each side or until shrimp is cooked thoroughly and coconut is golden brown.      Place shrimp on a plate with a paper towel to help soak up some of the oil. Then assemble your tacos. Place corn tortilla onto plate, add slaw, 2-3 shrimp and top with cream sauce. Garnish with chopped scallions and serve with a slice of lime! This recipe yields about 8 to 10 tacos.
These tacos are so appealing and scrumptious, they would be ideal for a girls night or a date night in! These confetti tacos are a great way to use your basil, cilantro, tomatoes, jalapenos and carrots out of the garden. Lots of garden goodies in these tacos!
    Also, they are perfect served with a refreshing margarita or two!

Cheers Friends!

Grow it. Pick it. Cook it. Eat it.



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