Shrimp Tacos with Coconut and Lime

For shrimp tacos with coconut and lime, first prepare the dressing. To do this, whisk the coconut milk until smooth, stir in the lime juice and chopped cilantro stems, and set aside.

Mix the shrimp with a pinch of salt, the chili flakes, and the lime zest in a non-metal bowl. Heat a non-stick skillet until hot and add the coconut oil. Add the shrimp to the pan and sauté, turning occasionally, until cooked through and golden brown, 1-2 minutes. Remove from the pan with a slotted spoon and set aside.

Rub the pan with a sheet of kitchen paper and heat the tortillas in it for about 10 seconds to warm and pliable.

Top one tortilla with a portion of avocado slices and scallions, followed by the shrimp. Sprinkle with cilantro leaves, drizzle with the dressingand lastly, season with a dash of Tabasco to taste. Fold and serve shrimp tacos with coconut and lime immediately.

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