This dish was a spontaneous dinner experiment that just turned OUT. Tacos are great because you can keep them simple as long as you have the right mix of flavors. In my opinion, the staple ingredients for a good taco include: a protein, some seasoning, corn tortilla, onion, cilantro, and lime. Check out this tasty variation, or make a few substitutions using whatever you have in the pantry!
- 1/3 cups dried coconut flakes
- 2 large limes
- 2 tsp. honey
- ½ cup cilantro, chopped fine
- ½ large onion
- About 5 radishes
- 3 tbsp. coconut oil
- 3 cloves garlic
- 1 lb. uncooked shrimp (fresh or defrosted)
- 2 tsp. curry powder
- Salt to taste
- Corn tortillas
Toast the coconut flakes in the oven or on the stovetop until golden brown. While the coconut is toasting, squeeze one of the limes into a medium bowl. Add the honey and chopped cilantro and whisk. Chop the onion and radishes into small pieces and combine with the dressing.
Chop the garlic. Heat the coconut oil on medium-high in a large skillet, being careful not to burn the oil. Add the garlic and the shrimp. The shrimp should cover the bottom of the pan in an even layer, but if it doesn’t you should cook the shrimp in batches. Cook the shrimp until just pink on both sides, about 1-2 minutes per side. Remove the pan from heat/burner. Transfer the shrimp to a cutting board to remove the tails and cut into ½ inch pieces. Put the shrimp pieces back into the pan with oil and garlic and add curry powder, toasted coconut, and salt to taste. Mix, adding more coconut oil if the mixture becomes dry.
Heat the tortillas per package instructions. Stack each tortilla with shrimp and radish salad. Serve with a beer and a couple lime wedges!