Turn an appetizer portion of coconut shrimp into a full meal of tropical tacos with fresh salsa and a sprinkle of spiced cashews.
For salsa, in a small bowl combine pineapple, avocado, bell pepper, red onion, cilantro, lime juice, and hot sauce (if using).
Divide hot coconut shrimp (about two each) among tortillas. Spoon salsa over shrimp and sprinkle with spiced cashews. Serve immediately. If you like, serve with additional hot sauce. Serves 4.
Crispy shrimp tacos layered with tropical pineapple-avocado salsa are the cure for midwinter blahs.
Preheat air fryer to 300°F. Whisk together 2 Tbsp. olive oil, the brown sugar, lime zest and juice, garlic salt, chili powder, cumin, and cayenne (if using). Add cashews; toss to coat. Pour mixture into air-fryer basket. Air-fry 12 minutes or until golden brown, stirring once halfway through cooking.
Spread cashews on a baking sheet or large plate. Let stand 20 minutes to cool and crisp up. Store cashews in an airtight container at room temperature up to 1 week. Serves 8.
The air fryer is aces at toasting nuts to golden crunchy perfection. Give them time to cool before digging in - they become crunchier as they stand.