Baja Shrimp Tacos

Summer / Spring / Coconut Oil / Cook / Main Dish / Recipes / Snack / Tieghan /


DESCRIPTION

Fresh tacos like these will soon become a staple. They are quick to make, colorful and have a unique twist with the inclusion of coconut oil. The fruit salsa highlights the tropical flavors of the coconut-fried shrimp perfectly.

PREP, COOK, TOTAL TIME

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

SERVINGS

Serves: 4

INGREDIENTS

Tacos:
24 large shrimp, peeled and deveined
2 cups panko breadcrumbs
1/4 cup all purpose flour
1/4 cup shredded sweetened coconut
Pinch of cayenne pepper
1 cup buttermilk
LouAna® 100% Pure Coconut Oil, for frying
4 ounces Cotija cheese, crumbled
8 corn or flour tortilla, warmed

Chipotle Lime Crema:
1/2 cup crema Mexicana or mayo
2 canned chipotle chilies in adobo, finely chopped
2 tablespoons buttermilk
Salt and pepper, to taste

Fruit Salsa:
1 1/2 cups strawberries, finely diced
1 cup mango, finely diced
1 jalapeno, seeded and chopped
1 lime, juiced
1/4 cup cilantro, chopped
Pinch of salt and pepper

DIRECTIONS

To make the crema, mix together the crema Mexicana (or mayo), chipotle chilies, lime juice, buttermilk and a pinch of salt and pepper in a medium bowl. Cover and place in the fridge until ready to use.

To make the fruit salsa, add the strawberries, mango, jalapeno, lime juice, cilantro and a pinch of salt and pepper to a medium bowl. Toss well, cover and place in the fridge until ready to use (no longer than 12 hours, it is best fresh as possible).

To make the shrimp, add the panko breadcrumbs, flour, shredded sweetened coconut and a pinch of cayenne to a medium size bowl. Add the shrimp to another bowl and pour the buttermilk over the shrimp. Toss well.

Place a large heavy bottomed, high-sided skillet over medium heat. Add enough LouAna® 100% Pure Coconut Oil so that it comes about inch up the sides of the skillet.

Heat the oil to 350 degrees F.

Take a piece of shrimp and dredge it through the breadcrumb mixture pressing gently to adhere and place the shrimp on a plate. Repeat with the remaining shrimp.

Once the oil is hot (make sure it is not too hot or the shrimp will burn), add the shrimp in batches and fry 1 to 2 minutes per side or until lightly browned and crisp. Remove from the oil and drain on paper towels. Repeat with the remaining shrimp.

To assemble the tacos, place a few pieces of shrimp inside a warm tortilla. Top with fruit salsa and a drizzle of chipotle crema. Sprinkle with Cotija cheese.

Baja Shrimp Tacos Recipe photo credit: Tieghan Gerard

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COMMENTS

  • LouAna on 08.21.14

    Hi Tammy, just the juice of 1 lime is needed - let us know how it turns out!

  • Tammy Velasquez on 08.20.14

    You didn't list the lime juice in the chipotle lime crema. How much do I need?


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