It’s been a while since I’ve shared a recipe on here and I’m excited to be finally breaking the streak! I really do enjoy cooking and sharing recipes, but before we moved… I wasn’t spending much time in the kitchen. Sam’s work and commute hours didn’t allow for us to ever eat together, so we often fended for ourselves or I’d made easy food that could be heated up for quick leftovers. Now that we’re moved and in a new chapter of life, I’m so excited to get back into cooking and sharing some of my “blog-worthy creations” (as my taste-tester husband, likes to call them…ha!) with y’all! So here’s the first of many!
I love tacos and could probably eat them at least once a week, every week. I’ll go through phases of what type of tacos I crave, but in the summer… I’m often craving fish tacos. But since any type of fish beer battered isn’t really a healthy option for a normal weeknight meal, I decided to come up with something that had a similar taste but with healthier ingredients. I recently discovered this seasoning blend at Trader Joe’s while grocery shopping, so I grabbed a bottle and dreamed up these Coconut, Chili & Lime Shrimp Tacos on the spot and experimentally made them that night!
They were a hit! Sam loved them and they totally satisfied our fried fish taco craving. These are also gluten-free, so they’re friendly to anyone who often can’t order fried fish tacos in a restaurant! I created this recipe with this Skinny Coconut Shrimp recipe as my inspiration (I’ve made them before and they’re delish!) and then altered it for my shrimp taco needs.
- 1 lb (24) large raw shrimp, peeled and deviened
- 1/2 cup + 1 tbsp shredded sweetened (or unsweetened, if you prefer less sweet!) coconut
- 1/2 cup + 1 tbsp panko crumbs (I used these to make them GF)
- 2 tbsp coconut flour (I used this)
- 1 large egg
- Generous amount of Chile Lime Seasoning Blend (if you’re not close to a Trader Joe’s you could make your own!)
- Coconut Oil non-stick cooking spray or 1-2 tablespoons of heated Coconut Oil
- Corn Tortillas
- Shredded Cabbage
- Black Beans
- A ripe avocado
- Cilantro Avocado dressing (I find this at my local standard grocery chain, but you could likely make something similar from scratch as well!)
- Plenty of fresh limes!
- Optional: chili powder for more heat
- Optional: fresh cilantro to garnish
You can cook these two different ways. You may bake them on a non-stick baking sheet with coconut oil cooking spray OR you may lightly pan fry them. I opted to lightly pan fry upon first making them since I was really craving a fried shrimp taco, but will try baking them in the future! So, you could start by either:
- Preheat oven to 425° and spray a non-stick baking sheet with cooking spray OR move forward with the process of coating your shrimp first and wait to heat the coconut oil in a pan to lightly fry.
- Combine coconut flakes, panko crumbs and chili lime seasoning in a bowl. Give it a gradual taste test on how much seasoning you prefer. Don’t start by going overboard with seasoning to avoid making the mixture too salty! If you like heat like me, you could absolutely add more chili powder!
- Place the coconut flour on a small dish. Whisk egg in another bowl.
- Dip the shrimp in the coconut flour, shaking off excess, then into the egg, then in the coconut crumb mixture. This will be messy! Don’t fret if it’s not all sticking together and looking ugly. A lot of your “breading” will fall off, but that’s okay! Remember, they’re not going to be exactly like perfectly fried traditional fish tacos for a reason!
- Chop your avocado, drain/prep your black beans, slice your lime, and get prepared to assemble your tacos after you cook the shrimp.
- To cook the shrimp, either: lay the shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn the shrimp over then cook another 6-7 minutes or until cooked though. OR heat your coconut oil in a pan on medium high and gently place the shrimp in to fry for a few minutes on each side. When cooked through/fried to your liking, remove from sheet or pan.
- To assemble the tacos, grab your tortillas (I prefer to either warm or lightly fry my corn tortillas in advance, but you do you!) and layer the cilantro lime dressing, beans, cabbage, shrimp, and sliced or diced avocado. Use a hefty amount of fresh squeezed lime juice all over the taco to really bring out that flavor! This really makes the dish, in my opinion!
Serve with a good Mexican beer or margarita and enjoy!
These are easy and definitely a healthier option than a traditional fried fish taco! The coconut flour is high in fiber, protein, and healthy fats so that’s an added bonus! Fortunately, the recipe is easy to alter for different dietary needs or taste bud preferences. I think these are perfect for a fun weekend dish, but also quick enough to make for a Taco Tuesday!
Please let me know if you try these! I’d love to know your thoughts! You can look forward to more recipes on here in the future, so it’s always helpful and fun for me to hear feedback! Wishing y’all a wonderful summer weekend and hoping your plans include tacos and beer!