It’s Friiiiiday. Let’s eat tacos.
I’m not kidding when I say I made these twice in one week. They are everything you could want in a taco: crunchy, tangy, cool, creamy, and portable. From your hands to your mouth.
Joshua was all dignified:
While I looked like this:
Plus, there’s some green stuff – napa cabbage and cilantro – so you can pretend like you’re eating a salad. A salad that’s tossed in spicy creamy crema and all wrapped up in a soft, warm tortilla. mmm.
The crema tastes like the most secret of secret sauces. You’ll want to lick it directly off a utensil.
Oh yeah, you shouldn’t eat these without Doritos. Just trust me on this one.
Yeah. Doritos and Rosé. That’s how I roll.
Before the recipe, a quick word about the shrimpies. They are SO DAMN GOOD but definitely take a little time and patience to assemble and fry. Don’t be intimidated; it’s really just a three-step assembly line you must set up and then execute.
There’s a little buttermilk bath, followed by a quick roll in the flour, and capped off with a sizzle on the stovetop. Don’t fret over getting them all done at once! Be patient. Sizzle a few at a time so you don’t overcrowd the pan, and then transfer to a warm oven to keep them warm if you desire.
Coconut Shrimp Taocs with Strawberry-Mango Slaw & Chipotle Crema
For the shrimp:
1/3 cup coconut oil
3 tbsp. frying oil (Canola or other)
1 ½ cups buttermilk
1 1/4 lbs shrimp, peeled and deveined
½ cup flour
½ cup unsweetened finely shredded coconut (you can find this at Whole Foods)
½ tsp. salt
For the slaw:
1 mango, peeled and diced
1 cup strawberries, diced
2 firm-ripe avocados, diced
1 smallish head napa cabbage, shredded
1 small red onion, sliced very thinly
1 bunch cilantro, chopped
For the dressing:
3 tbsp. pomegranate vinegar (can sub red wine vinegar + 1 extra tsp. honey)
Juice and zest of 1 lime
¼ cup olive oil
2 garlic cloves, minced or grated
2 tsp. honey
For the crema:
¾ cup full fat sour cream (don’t you dare use that reduced fat crap!)
2-5 chipotle chilies in adobo sauce
salt, to taste
1 pouch of your favorite flour tortillas
- Make the crema: blend the sour cream and chilies in a food processor or blender. Taste for spice level and add some adobo sauce if you want it hotter. Set aside in the refrigerator.
- In a large bowl, whisk together all the dressing ingredients except the oil. Stream in the oil, whisking constantly, until emulsified.
- In the same bowl, toss in all your slaw ingredients. Gently toss to combine. Set aside in the refrigerator.
- Pour your buttermilk into a medium bowl. Toss in the shrimp to marinate for 5-7 minutes.
- While the shrimp are taking their buttermilk bath, combine the flour, coconut, and salt in a shallow bowl. Pluck the shrimps out of the buttermilk and dredge them in the flour mixture, then transfer to a clean plate to await frying.
- Heat coconut oil and olive oil in a large skillet over medium-high heat (preferably cast iron or other heavy-bottomed skillet). When the oil is shimmering, put the shrimp into the skillet without overcrowding (you’ll need to do this in batches). Fry on each side for a few minutes, or until the coating is deep golden in color and crispy. Transfer to a wire rack while you cook up the rest of the shrimp. Keep warm in a 200 degree oven if desired!
- Heat up your tortillas in the microwave: place them in a stack on a plate, cover with a damp paper towel, and nuke in 10 second intervals until toasty.
- Assemble tacos by starting with a a generous portion of slaw, followed by 3-4 shrimp, and topped with a spoonful of chipotle crema. Serve immediately with lime wedges for squeezing.