Coconut Shrimp Tacos
Ingredients
- 1 cup sweetened shredded coconut
- 1 cup pank breadcrumbs
- 2 large eggs lightly beaten
- 1 teaspoon granulated sugar
- 1 ½ pound medium shrimp (peeled and deveined with tails removed)
- salt and pepper (as needed for seasoning)
- 4–6 cup vegetable oil (depending on pan size)
- 8–10 warm (4 to 6‑inch) tortillas
- 2 cup shredded red cabbage
- 1 cup Mexican crema (you can subtitute sour cream thinned with a small amount of milk)
- lime wedges (as needed)
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