Coconut Shrimp and Citrus Tacos

• 1-2 pounds of Shrimp (I suggest raw but can be a lot of work, precooked is fine)
• 2 cups of Paleo coleslaw (recipe under the side section)
• 1 cup of unsweetened shredded coconut
• 2 lemons
• 2 Chopped mangos
• 1 Sliced Avocado
• salt and pepper
• 1 tsp raw honey
• olive oil
• 1 handful of finely chopped fresh cilantro

Pre-Heat oven 375

Wash the shrimp and place them on a large baking sheet.  Completely coat them in olive oil, squeeze lemon over them and sprinkle with salt and pepper.  If using precooked shrimp the cooking time will only be about 8-10 minutes.  Watch them!  Shrimp overcook easily.  This is a lot of shrimp, I always cook in bulk to plan for other meals later in the week.  These shrimp would be delicious in a pasta, or on top of salad, or a quick stir fry.  While those are cooking, take the coleslaw and add in the coconut shreds, chopped mango and honey.  Mix and Done!  Many different options to serve these in.  My favs are plantain taco shells, raw collard greens(my boys call this green taco night), or fresh romaine.  Top the shrimp with the coconut coleslaw and a slice of avocado.  These are outstanding!  You won’t be sorry you tried these!!!!