Coconut Shrimp and Chicken Tacos

Friday we were heading to the lake to celebrate D's momma's birthday. I knew I wanted to cook, but did not know what. We narrowed it down to fish tacos and spinach pasta with veggies. D lobbied for spinach pasta and I let him. That said, I was forming my plan to make some sort of taco over the weekend. Normally, as you can tell from my previous fish taco post, I crust whatever fish i am using in chile-corn crust. I did not have time to the desire to go to Central market to get this, so I decided I would make my own crust. Flash forward and I decide to make a chile-coconut-panko crust. I did both chicken and shrimp so that everyone could have something they enjoyed! One note - I did not have an egg for the shrimpies (well, in reality there was an egg in the fridge - I just could not find it until I had already crusted the shrimpies so the chicken got it but not the fish) and so they were not quite as brown and crispy. I also baked them for health reasons - feel free to pan fry them if you like. It will get them extra crispy!

For the Marinade

• One can coconut milk (lite or regular)
• Two Limes
• One pound Shrimp
• 2 chicken breasts, cut into tenders then halved
• 4 tablespoons Sriracha
• 2 tablespoons Tempura Sauce
• 2 teaspoons Curry Powder
• 2 ziplock bags

In one Ziplock, combine half of the coconut milk, half Sriracha, half tempura, half curry powder, and juice from one lime. Add peeled shrimp to this and refridgeate for about at least 2 hours. Repeat process with chicken and second ziplock bag. Adjust curry and Sriracha use to preference.

Crust (divide all ingredients between two plates - if only doing chicken or shrimp then use half of what I call for)

• 3 cups Panko
• 2 tablespoons Cayenne 
• A couple pinches of red Chile flakes
• 3 cups shredded coconut *
• Salt
• Pepper
• Add other seasoning as desired - I added just a pinch of adobo 
• Two eggs, beaten in separate bowls or dishes for dredging

If baking, grease a slatted cookie sheet and preheat oven to 400. Once shrimpies are crusted, place on the baking sheet until all are crusted. Bake for about 10 minutes, until crust is golden brown. Squeeze extra lime juice over the baked shrimp if desired. Same process for chicken.

If frying, fill a fry-pan with an inch of oil. Heat to appropriate heat (check by dropping a bit of crust into hot oil - when it sizzles on impact it is ready). Add shrimp or chicken one at a time with a slotted spoon or tongs (preferably the latter). Fry until golden brown. Remove to a drying rack or plate with a napkin on it and salt just a touch. Squeeze with lemon if desired.

*If using unsweetened coconut, add a bit of honey to the marinade. If sweetened coconut, omit honey.

Taco Bar

• Half head shredded red cabbage or radicchio
• Shredded Cheese (suggestions: Cheddar and Jack mixture or Queso Fresco or Cojita Cheese)
• Chipotle Aioli*
• Black Bean-Mango Salsa*
• Sliced Avocado
• Fresh Lime Juice
• Chopped Cilantro
• Corn and Flour Tortillas, Warmed

*Elsewhere in blog

Build your taco as desired!

Fish Tacos

I love fish tacos. I have not made these in a while, but I really do love them and I think they are way better than a lot of fish tacos that you can buy at resturants. You can get as crazy as you want with the toppings - I typically like them a certain way. Incidently, this is the only way that I will eat Tilapia. Not sure why, but I just do not like it any other way.

Serves 4 (one taco each)

• 2 Fresh Tilapia fillets
• 4 corn tortillas
• 1.5 cups Chile Corn Crust (you can buy this pre-made from Central Market or make your own crust using tortilla chips and various spices - I have done both they are equally good one is much simpler)
• Half head of radicchio or red cabbage, shredded
• 1 carrot, julienned
• Chipotle Aioli
• Large handful of Cilantro, chopped
• Avocado Slices
• Olive oil, egg or soy sauce for coating fish
• Shredded cheese of choice *optional

Marinated fish in soy suace - if using for a few minutes. In a small bowl beat an egg, then coat the fish on both sides (after salt properly seasoning the fish). On a plate, spread the crust out and then dip the fish onto the crust, coating well on both sides. Place the fish in a large skillet with heated oil (canola oil poured at least a half inch high), flip after about 2-3 minutes depending on thickness of fish. Remove fish to a plate covered with a napkin to absorb excess grease. Squeeze with a bit of fresh lime juice.

Warm tortillas in oven (laid directly on the rack. Prepare the Chipotle Aioli (garlic mayo, chiptole peppers in adobo, lime juice in a food processor) and put into a small bowl. Into individual bowl, place radicchio, carrots, avocado slices, cilantro and shredded cheese if using (I don't like mine with cheese but feel free).

Build taco as you wish and enjoy (the fish will be divided into two pieces per filet).

I like to serve this with black bean corn salsa.