Pat shrimp dry with paper towels. If tails are still attached and you prefer them, leave on; otherwise remove. Lightly score the inner curve of each shrimp to help them lie flat while frying.

Set up breading station

In one shallow bowl combine all-purpose flour, cornmeal, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder. In a second bowl whisk the 2 eggs until smooth. In a third bowl combine shredded coconut and panko breadcrumbs.

Bread the shrimp

Working in batches of 6-8, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally press firmly into the coconut-panko mixture to coat. Place coated shrimp on a wire rack while you heat the oil. Repeat until all shrimp are coated.

Heat oil

Pour about 1/2-inch to 3/4-inch of vegetable oil into a large skillet (about 10-12 inches) or heat a heavy pot. Warm oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of bread or one shrimp — it should sizzle immediately and brown in 1-2 minutes.

Fry shrimp

Fry shrimp in batches (do not overcrowd) about 1.5 to 2 minutes per side until golden brown and cooked through (internal temperature about 120–130°F). Use a slotted spoon or tongs to transfer cooked shrimp to a paper towel-lined plate or a wire rack to drain. Keep warm in a low oven (200°F) if needed while frying remaining shrimp.

Quick Slaw

In a large bowl combine shredded green and red cabbage, grated carrot and chopped cilantro. In a small bowl whisk together lime juice, mayonnaise, honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Pour dressing over the slaw and toss to combine. Taste and adjust seasoning. Let sit 10 minutes to allow flavors to meld.

Spicy Coconut Crema

Whisk together sour cream (or crema), coconut milk, lime zest, hot sauce and 1/4 tsp salt until smooth. Taste and adjust heat or lime. Transfer to a squeeze bottle or small bowl for easy drizzling.

Assembly

Warm tortillas: heat a dry skillet over medium heat and warm tortillas 20–30 seconds per side, or wrap in foil and warm in a 350°F oven for 10 minutes.

Assemble tacos: Place about 2 tablespoons of slaw on each warm tortilla, top with 2 coconut shrimp, slice of avocado (if using), drizzle with spicy coconut crema, sprinkle with cilantro leaves and squeeze lime over the top. Serve immediately while shrimp are hot and crunchy.