Preheat oven to 400 degrees. In small bowl whisk together egg and milk. Set aside. To another small bowl add cornstarch. Set aside. In another bowl, whisk together the cornstarch, flour, salt, pepper, parsley, and dried garlic. Set aside.

In a non-stick skillet over medium heat, heat vegetable oil. Pour in panko crumbs and shredded coconut. Stirring constantly, toast the panko and coconut until golden brown. Remove from heat and place on a plate to cool. Set aside.

To ease assembly, place the bowls of ingredients in a line – bowl of flour/cornstarch and spices first, the egg/milk bowl in the middle, and the coconut/panko plate last.

Line a baking sheet with aluminum foil and set aside.

Take each shrimp and dredge into the cornstarch/flour mixture, shaking off excess, then dip into egg coating completely. Next dredge into coconut/panko mixture and place on baking sheet.

Place the shrimp in the oven and bake for 12-14 minutes or until the shrimp are done and the coconut is a deep golden brown.

In a large bowl, whisk together the sour cream, lime juice, cilantro, apple cider vinegar, and red pepper flakes.

Add in the broccoli slaw ready mix and toss to coat the slaw entirely. Set it aside.

Top each street taco tortilla with broccoli slaw, two to three crispy baked coconut shrimp, and top with guacamole and extra sour cream if desired.

Eat immediately.