Air Fryer Low-Carb Coconut Shrimp Tacos

Ingredients:

4 Guerrero® Zero Net Carb Chipotle Flavored Tortillas
1/4 cup all-purpose flour
2 eggs
1/2 cup unsweetened shredded coconut
8 large shrimp, peeled, deveined and tails removed (about 6 oz)
2 tsp vegetable oil
1/2 tsp salt
1/2 cup shredded lettuce
1/2 cup diced tomato
1/2 ripe avocado, peeled and thinly sliced
2 tbsp habanero hot sauce
Lime wedges, for serving

how to make it:

1. In shallow bowl, add flour.

2. In another shallow bowl, beat eggs.

3. In another shallow bowl, add coconut.

4. Dredge shrimp in flour, then dip into eggs, shaking gently to remove excess. Press into coconut until evenly coated.

5. Preheat air fryer to 350°F and line basket with parchment paper.

6. Arrange shrimp in single layer in air-fryer basket. Drizzle with vegetable oil and cook, flipping halfway, for 16 minutes or until shrimp are golden and crisp. Sprinkle evenly with salt.

7. Meanwhile, in small skillet set over medium heat, warm tortillas, turning once, for 2 minutes or until soft and pliable.

8. Top tortillas evenly with lettuce, tomato, avocado and coconut shrimp. Drizzle evenly with hot sauce and serve with lime wedges.

Tip: Use your favorite style of habanero hot sauce — red, green and mild are all delicious but offer varying levels of heat!