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Air-Fried Coconut Shrimp Tacos with Superfood Slaw, Avocado Mayo, and Cassava Tortillas

Name: Air-Fried Coconut Shrimp Tacos with Superfood Slaw, Avocado Mayo, and Cassava Tortillas
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Ingredients: 0.5 cup of coconut flour; 1 large of egg, whisked with 2 Tbsp water; 1 cup of desiccated coconut; 8 oz of small to medium shrimp, peeled and deveined; of Salt and freshly ground black pepper; 1 cup of shredded purple cabbage; 1 cup of julienned jicama; 1 of mango, peeled, pitted, and julienned; 2 Tbsp of pepitas; 1 tsp of chia seeds; 0.25 cup of avocado mayonnaise; 2 of limes, halved; 2 of cassava tortillas, such as Siete, warmed; 1 of avocado, peeled, pitted, and sliced; 2 sprigs of fresh cilantro; of Hot sauce, for serving (optional)

Seamus Mullen

January 12, 2024

As a chef and an athlete, one of the things I’ve learned over the years is that food as fuel is fundamental to peak performance. And I love using the Anova Precision Oven to meet these goals because it allows me to get the most nutrient-dense and delicious food possible — like this healthier riff on my favorite Baja shrimp tacos. I use the air fry mode in the oven to get really crispy shrimp without adding in the inflammatory seed oils normally used for deep fat frying. Using coconut flour and desiccated coconut to dredge the shrimp adds flavor and healthy fats, and then I amp up the nutrients with a crunchy superfood slaw for serving.

Serves

Prep Time

00:30

Cook Time

00:07

Air-Fried Coconut Shrimp Tacos with Superfood Slaw, Avocado Mayo, and Cassava Tortillas

Ingredients

½ cup

coconut flour

1 large

egg, whisked with 2 Tbsp water

1 cup

desiccated coconut

8 oz

small to medium shrimp, peeled and deveined

Salt and freshly ground black pepper

1 cup

shredded purple cabbage

1 cup

julienned jicama

mango, peeled, pitted, and julienned

2 Tbsp

pepitas

1 tsp

chia seeds

¼ cup

avocado mayonnaise

limes, halved

cassava tortillas, such as Siete, warmed

avocado, peeled, pitted, and sliced

2 sprigs

fresh cilantro

Hot sauce, for serving (optional)

Steps

1. Preheat the Oven and Prepare Pan

Rack

Spray a perforated pan with coconut oil spray. If you don’t have a perforated pan, place a wire rack over a solid sheet pan and spray the rack with coconut oil.

Sous Vide Mode: Off

Steam: 20%

Temp: 410°F

Heat: Rear

2. Prepare the Shrimp

Place the coconut flour, egg-water mixture, and desiccated coconut each into their own shallow bowl. Season the shrimp with salt. Dredge the shrimp in the coconut flour, shake off excess, then dredge in the egg wash. Shake off excess, then transfer to the coconut. Flip to coat and then transfer to the prepared pan.

3. Air-Fry the Shrimp

Rack

Transfer to the oven and cook, flipping halfway through, until crisp, about 7 minutes.

Sous Vide Mode: Off

Steam: 20%

Temp: 410°F

Heat: Rear

00:07 Timer

4. Make the Slaw

Meanwhile, combine the cabbage, jicama, mango, pepitas, and chia seeds in a medium bowl. Add the mayonnaise and the juice of one of the limes. Stir to coat everything with the mayo and lime juice, then season to taste with salt and pepper.

5. Assemble the Tacos

Divide the shrimp between the tortillas. Top with the slaw and sliced avocado. Garnish with the cilantro and a squeeze of lime juice. Serve with hot sauce if you like.