Origin Crispy Coconut Shrimp Tacos

Inspired by coastal Baja-style seafood tacos, this version blends Mexican street food with the tropical flair of coconut shrimp often found in Caribbean cuisine. The combo of crunch and sweetness makes them totally irresistible.

What I Love About This Recipe

They look fancy but are simple to pull together. The shrimp stay crispy and tender, and you can customize the toppings to suit your mood — from spicy slaw to cool avocado.

Also Read : Chef John’s Mexican Street Corn Dip

Crispy Coconut Shrimp Tacos

Recipe by RecipeWikkiCourse: Main CourseCuisine: Mexican Fusion, Caribbean-InspiredDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Crispy Coconut Shrimp Tacos are a tropical twist on the classic taco, featuring juicy shrimp coated in shredded coconut and breadcrumbs, then fried to golden perfection. Served in warm tortillas with tangy slaw, creamy sauces, or fresh mango salsa, these tacos offer a perfect balance of crunchy, sweet, and savory flavors. The combination of textures and bright ingredients makes this dish both fun and satisfying. They’re ideal for summer meals, casual dinners, or entertaining with flair.

Ingredients

• 1 lb large raw shrimp, peeled and deveined

• ½ cup all-purpose flour

• 2 large eggs, beaten

• ¾ cup unsweetened shredded coconut

• ¾ cup panko breadcrumbs

• ½ tsp salt

• ¼ tsp black pepper

• 8 small corn or flour tortillas, warmed

• 2 cups shredded cabbage or slaw mix

• 1 avocado, sliced

• Fresh cilantro, for garnish

• ⅓ cup mayonnaise

• 1 tbsp lime juice

• 1 tsp honey

• 1 tsp sriracha or hot sauce

Directions

• Place flour in one shallow dish.
• In a second dish, add the beaten eggs.
• In a third dish, mix coconut, panko, salt, and pepper.
• Pat shrimp dry.
• Dredge in flour, shaking off excess.
• Dip in egg, then press into coconut mixture to coat.
• To Bake: Preheat oven to 425°F (220°C). Place shrimp on a parchment-lined baking sheet. Lightly spray with oil. Bake 8–10 minutes, turning halfway, until crisp and cooked through.
• To Fry: Heat ½ inch oil in a skillet over medium-high heat. Fry shrimp in batches, about 2 minutes per side, until golden. Drain on paper towels.
• Stir together mayo, lime juice, honey, and sriracha in a small bowl.
• Fill each tortilla with slaw, a few shrimp, avocado slices, and a drizzle of sauce. Garnish with cilantro.

Notes

• For extra crunch, use all panko if you prefer no coconut.
• The sauce can be made ahead and stored in the fridge up to 3 days.
• Leftover shrimp are great on salads or rice bowls.

The post Crispy Coconut Shrimp Tacos appeared first on RecipeWikki.

Origin Indian Fish Curry

Fish curry is a staple in coastal regions of India like Kerala, Goa, and Bengal, with each area offering its own unique take. This version blends South Indian spices with creamy coconut milk, creating a deliciously balanced curry.

Why You’ll Love This Recipe

It’s warming, satisfying, and full of bold flavor — yet surprisingly easy to make. The fish stays tender and flaky, soaking up all those aromatic spices. Serve it with rice or naan for the ultimate comfort meal.

Also Read : Crispy Vegetable Pakoras

Indian Fish Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 500g firm white fish (like tilapia, cod, or kingfish), cut into chunks

• 2 tbsp oil (coconut oil preferred)

• 1 onion, finely chopped

• 2 tomatoes, chopped

• 1 tsp ginger-garlic paste

• 1 green chili, slit (optional)

• 1 tsp turmeric powder

• 1½ tsp coriander powder

• 1 tsp red chili powder (adjust to taste)

• Salt to taste

• 1 cup coconut milk

• ½ cup water (adjust consistency)

• Fresh curry leaves (optional but recommended)

• Fresh cilantro, chopped (for garnish)

Directions

• Heat oil in a pan. Add chopped onions and sauté until golden.
• Stir in ginger-garlic paste and green chili; cook for a minute.
• Add tomatoes, turmeric, coriander, and red chili powder. Cook until tomatoes soften and masala thickens.
• Pour in coconut milk and water. Stir well and bring to a gentle simmer.
• Add fish pieces carefully. Cover and cook on low for 8–10 minutes, or until fish is just cooked through.
• Taste and adjust salt. Garnish with curry leaves and cilantro.
• Serve hot with steamed rice or chapati.

Notes

• Use firm fish so it doesn’t break apart while cooking.
• For extra depth, add a pinch of garam masala at the end.
• Let the curry rest for 10 minutes before serving to deepen the flavors.
• You can skip coconut milk for a tangier version with tamarind or lemon juice.

The post Indian Fish Curry appeared first on RecipeWikki.

Origin Indian Fish Curry

Fish curry is a staple in coastal Indian cuisine, particularly in states like Kerala, West Bengal, and Goa. Each region has its own variation, using different spice blends and cooking techniques. Kerala-style fish curry is often made with coconut milk, while Bengali and Goan versions incorporate mustard seeds and tamarind for a tangy kick.

What I Love About This Recipe

The bold flavors of this curry make it truly irresistible. The combination of tangy tomatoes, aromatic spices, and tender fish creates a dish that’s both comforting and exciting. I love how adaptable it is—you can use any firm white fish, adjust the spice levels, and even experiment with coconut milk for a creamy texture. Plus, it pairs wonderfully with hot steamed rice, making it a go-to meal for any day of the week.

Also Read : Holi Traditional Puranpoli

Indian Fish Curry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

Ingredients

• 500g firm white fish (like tilapia, cod, or pomfret)

• ½ teaspoon turmeric powder

• ½ teaspoon red chili powder

• ½ teaspoon salt

• 1 tablespoon lemon juice

• 2 tablespoons oil (mustard oil for an authentic taste)

• 1 teaspoon mustard seeds (optional)

• 1 onion, finely chopped

• 2 tomatoes, pureed

• 1-inch ginger, grated

• 3 garlic cloves, minced

• ½ teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon coriander powder

• ½ teaspoon garam masala

• ½ cup coconut milk (optional, for Kerala-style)

• 1 teaspoon tamarind paste (for tanginess)

• 1 cup water

• Salt to taste

• Fresh coriander for garnish

Directions

• In a bowl, marinate the fish with turmeric, red chili powder, salt, and lemon juice. Let it rest for 15 minutes.
• Heat oil in a pan and fry the marinated fish pieces until lightly golden on both sides. Remove and set aside.
• In the same pan, add mustard seeds and let them crackle.
• Add chopped onions and sauté until golden brown. Stir in ginger and garlic, cooking for another minute.
• Pour in the tomato puree and cook until the oil separates.
• Mix in turmeric, red chili powder, coriander powder, and salt, stirring well.
• Add water and bring to a simmer. Stir in coconut milk (if using) and tamarind paste for a tangy, creamy flavor.
• Gently place the fried fish pieces into the curry and let them cook for 5-7 minutes, allowing the flavors to infuse.
• Sprinkle garam masala and give it a final mix.
• Garnish with fresh coriander and serve hot with steamed rice.

Notes

• Use firm fish to prevent breaking while cooking.
• Adjust the spice level according to your preference.

The post Indian Fish Curry appeared first on RecipeWikki.