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Coconut Chili Shrimp Taco
Ingredients
  • ⅓ CUP UNSWEETENED SHREDDED COCONUT
  • 1 TABLESPOON CHILI POWDER
  • 2 TEASPOONS KOSHER SALT, DIVIDED
  • 1 LIME, ZESTED
  • 1 POUND JUMBO GULF SHRIMP, PEELED AND DEVEINED
  • 2 TABLESPOONS CHIPOTLES IN ADOBO
  • 2 GARLIC CLOVES
  • ⅔ CUP SOUR CREAM
  • ½ CUP COCONUT MILK
  • ½ GREEN CABBAGE
  • 1 AVOCADO
  • 6 OUNCES QUESO FRESCO
  • PICKLED RED ONIONS*, CILANTRO, AND LIME WEDGES, FOR SERVING
  • 10 to 12 CORN TORTILLAS
  • 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
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