Description
These Coconut Shrimp Tacos with Habanero Lime Butter are a vibrant and flavorful dish that combines crispy coconut shrimp with a zesty and spicy habanero lime butter, all wrapped in warm corn tortillas and topped with fresh mango, avocado, and cabbage. Perfect for a tropical-inspired meal that’s both satisfying and delicious.
Ingredients
Scale
For the Coconut Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 3/4 cup shredded sweetened coconut
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- vegetable oil for frying
For Serving:
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1/2 cup diced mango
- 1/4 cup chopped fresh cilantro
- 1 small avocado, sliced
- 1 lime, cut into wedges
For the Habanero Lime Butter:
- 4 tablespoons unsalted butter, melted
- 1 small habanero pepper, finely minced (seeds removed for less heat)
- zest and juice of 1 lime
- 1 teaspoon honey
- pinch of salt
Instructions
- Prepare the Shrimp: Season shrimp with salt, pepper, and garlic powder. Dredge in flour, egg, then coconut mixture. Fry in oil until golden.
- Make Habanero Lime Butter: Whisk together melted butter, habanero, lime zest, juice, honey, and salt.
- Assemble Tacos: Warm tortillas, layer cabbage, mango, avocado, shrimp. Drizzle with habanero lime butter, add cilantro. Serve with lime wedges.
Notes
- For a milder version, use half a habanero or jalapeño.
- You can bake the shrimp at 400°F for 12-15 minutes instead of frying.
- Add sour cream or Greek yogurt for extra creaminess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean, Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 480
- Sugar: 8g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 145mg
