Mix diced pineapple, finely diced red onion, chopped cilantro, jalapeno, and lime juice. Add ⅛ teaspoon of salt. Then, add in Thai sweet chili sauce 1 teaspoon at a time, tasting as you go to determine whether you want to add another teaspoon or not. This will largely depend on the sweetness of the pineapple and your own tastebuds. Taste and adjust seasoning as necessary. Increase salt in ⅛ teaspoon increments. Add more jalapeno if the chile is not very spicy (or if you like spicy things).

Whisk all of the ingredients for the sriracha lime sauce until combined: mayo, sriracha, lime juice, and Thai sweet chili sauce. Then taste and add salt in ⅛ teaspoon increments until salted to your preference. (I needed a small sprinkle.) Set aside.

Take your thawed, peeled and deveined shrimp and set them into a medium bowl.

Mix the dry ingredients together for the batter in a separate bowl. Then, whisk in eggs and slowly pour water in, whisking to create a smooth batter.

In a third bowl, combine the coconut and the panko.

Then line up the bowls in this order: shrimp, batter, coconut panko. At the end of your production line, set down a clean, dry, unlined baking sheet.

Dip each shrimp into the batter and then the coconut panko mixture to coat. (Tip: use 2 forks for mess-free dipping.)

Air fry shrimp in an air fryer at 390F for 8 minutes or until cooked through.

Assemble your tacos. A bit of pineapple salsa. 2 shrimp (I like to cut mine in half so I get shrimp in every bite.) A drizzle of sriracha lime sauce. A few slices of raw red onion and a spritz of lime.

If you don’t have an air fryer, you can always spritz these in a bit of olive oil and bake these on a cookie sheet lined with parchment paper in an oven preheated to 425F for 10 minutes.