Coconut Shrimp Tacos

Name: Coconut Shrimp Tacos
Ingredients: 1 cup sweetened shredded coconut; 1 cup pank breadcrumbs; 2 large eggs lightly beaten; 1 teaspoon granulated sugar; 1 ½ pound medium shrimp (peeled and deveined with tails removed); salt; pepper; 4–6 cups vegetable oil (depending on pan size); 8–10 warm (4 to 6‑inch) tortillas; 2 cups shredded red cabbage; 1 cup Mexican crema (you can subtitute sour cream thinned with a small amount of milk); lime wedges (as needed)

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Mixing bowl
Baking sheet
Deep-fry thermometer
Heavy-bottom pan
Slotted spoon
Paper towel
Stove
Measuring cup
Fork
Whisk
Chef's knife
Cutting board
Kitchen timer
Serving platter

Ingredients

1 cup sweetened shredded coconut
1 cup pank breadcrumbs
2 large eggs lightly beaten
1 teaspoon granulated sugar
1 ½ pound medium shrimp (peeled and deveined with tails removed)
salt
pepper
4–6 cups vegetable oil (depending on pan size)
8–10 warm (4 to 6‑inch) tortillas
2 cups shredded red cabbage
1 cup Mexican crema (you can subtitute sour cream thinned with a small amount of milk)
lime wedges (as needed)