Coconut Lime Shrimp Tacos

$- 1 lb large shrimp, peeled and deveined - 1 cup coconut milk - Zest and juice of 2 limes The main ingredients set the stage for your shrimp tacos. The shrimp is the star, bringing a sweet and tender bite. The coconut milk adds creaminess and a tropical touch. Lime zest and juice brighten the flavors, making each bite fresh and zesty. - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon chili powder - Salt and pepper to taste Spices are key to great flavor. Ground cumin adds warmth and earthiness. Garlic powder gives a savory depth. Chili powder adds a mild kick. Salt and pepper bring all the flavors together, enhancing the taste. - 8 small corn tortillas - 1 cup shredded cabbage - ½ cup mango salsa (store-bought or homemade) - Fresh cilantro, for garnish - Sliced limes, for serving Using small corn tortillas makes these tacos easy to hold. Shredded cabbage adds crunch and freshness. Mango salsa gives a sweet and tangy contrast. Fresh cilantro adds a pop of color and flavor. Sliced limes offer a chance to squeeze extra freshness on top. {{ingredient_image_1}} - In a bowl, combine 1 cup of coconut milk, zest and juice of 2 limes, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, and salt and pepper to taste. - Stir the mixture well until combined. - Add 1 pound of peeled and deveined shrimp to the bowl. Make sure all the shrimp are coated in the marinade. - Let the shrimp marinate for 15-20 minutes. This step adds great flavor. - Heat a pan over medium-high heat. - Once hot, add the marinated shrimp and the marinade to the pan. - Sauté the shrimp for about 5-7 minutes. Cook until they are pink and opaque. - While the shrimp cook, warm 8 small corn tortillas. You can use a pan or heat them directly over a flame for a few seconds on each side. - Make sure they are pliable and ready for filling. - Place a few pieces of cooked shrimp on each tortilla. - Add a handful of shredded cabbage on top. - Top with a spoonful of mango salsa. - Garnish with fresh cilantro and a squeeze of lime juice right before serving. To avoid overcooking shrimp, keep an eye on the color. Shrimp turn pink and opaque when done. Cook them for about 5-7 minutes on medium-high heat. This method gives you tender shrimp every time. For extra flavor, try adding a pinch of cayenne pepper or smoked paprika. These spices bring warmth and depth. Always use fresh ingredients like lime and cilantro. They boost the taste of your tacos. Serve your tacos with a side of rice or black beans. These sides add heartiness to your meal. Pair your tacos with a refreshing drink. A light beer or a mango smoothie works great. Pro Tips Marinate for Flavor: Allow the shrimp to marinate for at least 20 minutes to absorb all the delicious coconut and lime flavors. Choose Fresh Shrimp: Opt for fresh or high-quality frozen shrimp for the best flavor and texture in your tacos. Warm Tortillas Properly: Warming the tortillas in a dry pan or over an open flame enhances their flavor and makes them more pliable. Garnish Generously: Don’t skimp on the fresh cilantro and lime juice; they elevate the dish and add a burst of freshness. {{image_2}} You can swap shrimp for chicken or fish. Chicken cooks well and holds flavors great. It also gives a nice texture. For fish, I suggest a flaky type like cod or tilapia. They pair well with the coconut and lime. If you prefer plant-based options, tofu or tempeh work nicely. Tofu absorbs flavors, while tempeh adds a nutty taste. Both options make the dish hearty and filling. If you want a lighter option, try using lettuce wraps instead of tortillas. This gives the tacos a fresh crunch. You can also use collard greens for more flavor. Don’t forget about toppings! Avocado adds creaminess, while jalapeños bring heat. You can also add diced tomatoes or radishes for extra zest. Mix and match to find your favorite combo. Change the marinade for a spicy or tangy twist. Add some hot sauce or extra lime juice for a kick. You can also use different fruit salsas. Pineapple salsa brings sweetness, while peach salsa offers a fruity punch. Each option creates a unique taste experience. Experiment with herbs too, like mint or basil, to enhance the flavors. To keep your leftover tacos fresh, wrap them tightly in plastic wrap or foil. Place them in an airtight container. Store them in the fridge. They will stay good for up to two days. After that, the tortillas may get soggy. If you have leftover shrimp and marinade, store them separately. Put the shrimp in a sealed container. Keep the marinade in another container. You can store both in the fridge for up to two days. For longer storage, freeze the shrimp in a freezer bag. They can last up to three months in the freezer. To reheat shrimp, use a pan over medium heat. Heat until warm, about 3-4 minutes. For tortillas, warm them in a dry pan for 30 seconds on each side. Avoid using a microwave, as it can make them tough. This way, you keep the texture and flavor intact. Yes, you can use frozen shrimp. Just thaw them first. Place them in cold water for about 15 minutes. This helps them cook evenly. Frozen shrimp are a great option and still taste good in the tacos. To make mango salsa, you need: - 1 ripe mango, diced - ½ small red onion, finely chopped - 1 jalapeño, minced (optional) - Juice of 1 lime - Salt to taste Mix all ingredients in a bowl. Adjust lime juice and salt to your taste. Use fresh mango for the best flavor. You can also add cilantro if you like. If you do not have coconut milk, you can use: - Almond milk - Cashew cream - Heavy cream These options will change the flavor a bit. Almond and cashew milk are lighter. Heavy cream will add richness but not coconut taste. These tacos are mild. The chili powder adds a bit of heat, but it's not strong. If you want more spice, add fresh jalapeños or increase chili powder. Adjust to your preference for heat. You can prepare some parts in advance. Marinate the shrimp a few hours ahead. You can also make the mango salsa the day before. However, it’s best to cook the shrimp and assemble the tacos fresh. Good sides include: - Black beans - Cilantro lime rice - Grilled corn on the cob - A fresh green salad These sides balance the meal well and add more flavor. Enjoy mixing and matching! In this blog post, I shared a simple recipe for Coconut Lime Shrimp Tacos. You learned about the main ingredients, spices, cooking steps, and ways to enhance flavor. I also covered storage tips and variations to keep your meals exciting. These tacos are quick to make and packed with flavor. Enjoy experimenting with fresh ingredients and different proteins. Cooking can be fun and rewarding, and I hope you dive in and create your own version!$

Coconut Lime Shrimp Tacos

Delicious shrimp tacos with a tropical coconut lime marinade.

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

1 lb large shrimp, peeled and deveined
1 cup coconut milk
2 lime zest and juice
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
to taste salt and pepper
8 small corn tortillas
1 cup shredded cabbage
0.5 cup mango salsa (store-bought or homemade)
for garnish fresh cilantro
for serving sliced limes

Instructions

In a bowl, combine the coconut milk, lime zest, lime juice, ground cumin, garlic powder, chili powder, salt, and pepper. Mix well.
Add the shrimp to the marinade, making sure all the shrimp are well coated. Let marinate for about 15-20 minutes.
Heat a pan over medium-high heat. Once hot, add the shrimp along with the marinade to the pan. Sauté for about 5-7 minutes or until the shrimp are pink, opaque, and cooked through.
While the shrimp are cooking, warm the corn tortillas in a separate pan or directly over the flame for a few seconds on each side until pliable.
To assemble the tacos, place a few pieces of sautéed shrimp on each tortilla. Top with shredded cabbage and a spoonful of mango salsa.
Garnish with fresh cilantro and a squeeze of lime juice before serving.

Notes

Serve with extra lime wedges for added flavor.

Keyword coconut, lime, shrimp, tacos