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Nutrition Facts
Serving Size 287 g
(Approx. 6 Servings)
Amount Per Serving
Calories 530 Calories From Fat 150
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 255 mg 85%
Sodium 1290 mg 54%
Total Carbohydrate 63 g 21%
Dietary Fiber 4 g 16%
Sugars 14 g
Protein 32 g
Vitamin A 20% • Iron 15%
Vitamin C 20% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Coconut Shrimp Street Tacos

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 olive oil, sprayable
12 Mi Tienda Ready to Go Street Taco Tortillas
1 cup(s) panko bread crumbs
1 cup(s) unsweetened coconut flakes
2 large eggs
1 1/2 Lb medium sized shrimp, peeled & deveined
1/2 cup(s) Humble House Ancho & Morita Sauce
12 Oz mango pico de gallo
1 cup(s) red cabbage, finely shredded
4 Oz queso fresco
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Instructions

1
Spray both sides of tortillas lightly with short bursts of spray oil. Toast tortillas in a dry skillet until lightly brown. Set aside and keep warm.
2
Mix bread crumbs and coconut together in one bowl. Whisk eggs together in another bowl.
3
Dip shrimp in egg and then dredge through coconut mixture.
4
Preheat oil in a sauce pan to 350°F. Fry shrimp in batches and drain on a paper towel.
5
To assemble tacos: place a few shrimp on each tortilla. Drizzle with sauce and top with mango pico de gallo, cabbage, queso fresco and cilantro leaves.
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