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Introduction
These Coconut-Lime Shrimp Tacos with Mango Salsa are a delightful fusion of coastal Mexican cuisine and tropical Caribbean flavors. The dish draws inspiration from the vibrant street food scenes of coastal towns in the Yucatán Peninsula, where seafood tacos are a beloved staple. The addition of coconut and mango brings a touch of island flair, reminiscent of the lush tropical landscapes that dot the Caribbean coastline. Perfect for warm summer evenings or when you're craving a taste of vacation, these tacos transport your taste buds to sun-soaked beaches with every bite. The combination of succulent shrimp, creamy coconut, zesty lime, and sweet mango creates a symphony of flavors that's both refreshing and satisfying, making it a crowd-pleaser for casual gatherings or a special weeknight treat.
Ingredients
• 1 pound large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 2 tablespoons lime zest, finely grated
• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 8 small corn tortillas, warmed
• 1 large ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 2 cups shredded cabbage or coleslaw mix
• 1/4 cup sour cream or Greek yogurt
• 1 lime, cut into wedges for serving
Step 1:
In a bowl, combine diced mango, red onion, cilantro, minced jalapeño, lime juice, honey, and 1/4 teaspoon salt. Mix well and refrigerate to let flavors meld.
Step 2:
Set up a breading station: In one shallow bowl, mix flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In the second bowl, beat the eggs. In the third bowl, combine shredded coconut and lime zest.
Step 3:
Pat the shrimp dry with paper towels. Dip each shrimp first in the seasoned flour, then in the beaten egg, and finally coat with the coconut-lime mixture.
Step 4:
Heat vegetable oil in a large skillet over medium-high heat. Cook the coated shrimp for 2-3 minutes per side until golden brown and cooked through. Work in batches to avoid overcrowding.
Step 5:
Warm the corn tortillas according to package instructions.
Step 6:
Assemble the tacos: Place a small handful of shredded cabbage on each tortilla, top with 2-3 coconut shrimp, a spoonful of mango salsa, and a dollop of sour cream or Greek yogurt.
Step 7:
Serve immediately with lime wedges on the side for squeezing over the tacos.
Q: Can I make the components ahead of time?
A: Yes, you can prepare the mango salsa and bread the shrimp a few hours in advance. Cook the shrimp just before serving for best results.
Q: How can I make this recipe gluten-free?
A: Use gluten-free flour for coating the shrimp and ensure your corn tortillas are certified gluten-free.
Q: What's a good substitute for mango if it's not available?
A: Peaches or pineapple can be used as a substitute for mango in the salsa, offering a similar sweet-tangy flavor profile.
• For a healthier option, the shrimp can be baked instead of fried. Preheat oven to 400°F (200°C) and bake for 10-12 minutes, flipping halfway through.
• If fresh mango is not available, frozen mango chunks can be used for the salsa. Thaw and drain before use.
• For a spicier version, leave some seeds in the jalapeño or substitute with a hotter pepper like serrano.
• Corn tortillas can be substituted with flour tortillas if preferred.
• This recipe contains shellfish (shrimp) and eggs. For a gluten-free version, use gluten-free flour for coating the shrimp.
• Choose ripe but firm mangoes for the best texture in the salsa.
• Pat the shrimp dry before coating to ensure the breading adheres well.
Serve tacos immediately with lime wedges on the side. Allow guests to add extra mango salsa or sour cream as desired.
Store leftover components separately in airtight containers in the refrigerator. Consume within 2 days. Reheat shrimp in a 350°F oven for 5-7 minutes before assembling tacos.
Prepare the mango salsa first to allow flavors to develop. Set up the breading station before cooking the shrimp to ensure a smooth workflow.
- Ensure the oil is hot before frying to achieve a crispy coconut coating
- Don't overcrowd the pan when cooking shrimp to maintain proper temperature
- Pat shrimp dry before breading to ensure the coating adheres well
For a lighter version, grill the shrimp instead of frying. For a vegetarian option, substitute the shrimp with firm tofu or grilled vegetables.
Serve with a chilled Mexican lager or a zesty Margarita. A side of black beans or Mexican rice complements the meal well.
Best in summer when mangoes and fresh herbs are in season, but can be enjoyed year-round.
Contains shellfish (shrimp), eggs, and wheat (flour). May contain dairy if using sour cream. Corn tortillas may contain traces of gluten.
