Tropical coconut shrimp tacos served over a chili lime coleslaw and topped with a mango papaya salsa. Seriously the best coconut shrimp tacos I’ve ever had! Eat them and you’ll feel like you’re in Maui.
I have been lucky enough to visit Hawaii twice. Once for my honeymoon, and another trip last August with my sister and her husband. It is my absolute favorite place to vacation. I would go every year if I could.
Give me a beach, a good book and a cocktail and I’m in vacation heaven.
On our honeymoon we discovered Coconut’s Fish Cafe in Maui, which makes the best fish taco’s on the island. They serve it over a crunchy coleslaw and top it with a mango salsa. We ate there 3 different times for lunch, and went again on our 2nd trip to Maui. Can’t get enough.
With a name like Coconut’s Fish Cafe, I always wish they had a coconut shrimp taco. Seems only fitting. But they don’t, so I made one myself! I didn’t think this was possible, but I like this tropical coconut shrimp taco even more than their fish taco version.
This tropical coconut shrimp taco is the crispy coconut shrimp taco of my dreams! The shrimp is coated in panko and shredded coconut, then fried in coconut oil to get even more coconut flavor. The coconut shrimp are so unbelievably crispy and crunchy and tasty, it’s hard not to eat all the shrimp before it’s taco time.
For crunch and creaminess I made a barely spicy chili lime coleslaw. The crunchy cabbage mixed with the slight spice from the chili powder and brightness from the lime juice is the perfect flavor addition to the taco.
Last, I top the taco with my tropical mango papaya salsa. Amazing! Tropical fruits mixed with cilantro, onion and lime juice.
When I make these coconut shrimp tacos, Shawn and I eat them and mentally drift away to Hawaii. He’ll look at me and say, “There is no way these taste this good.” They truly are the best taco’s I’ve ever had. Hands down. And I’ve eaten a lottttt of tacos in my day. Shawn loves them so much, he can eat 4 of them in one sitting.
You should definitely make these for Cinco De Mayo next week. And then again the following week. And then once a week for the rest of your life.
They’re that good.
- ½ head of green cabbage, shredded
- ½ cup mayonnaise (or greek yogurt if you hate mayo)
- juice from 1 lime, about 2 tablespoons
- 1 teaspoon chili powder
- pinch of salt, or more to taste
- pinch of pepper, or more to taste
- 1 medium papaya, seeded, peeled and chopped into ¼" cubes, about 1 cup
- 3 medium mangos, pitted, peeled and chopped into ¼" cubes, about 2 cups
- ½ medium red onion, finely chopped, about ⅓ cup
- 1 bunch cilantro, stems removed, finely chopped, about ¼ cup
- juice of 1 lime, about 2 tablespoons
- ½ teaspoon salt, or more to taste
- 2 pounds peeled and deveined shrimp, thawed and patted dry, tails removed
- 2 eggs, cracked and beaten
- ½ cup panko bread crumbs
- ½ cup unsweetened shredded coconut**
- 1 teaspoon salt
- ¼ cup coconut oil
- white flour taco size tortilla's
- In a medium size mixing bowl, combine the mayonnaise, lime juice, chili powder and salt. Stir to combine. Add in the shredded coleslaw and stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.
- In a medium size mixing bowl, combine the papaya, mango, red onion, cilantro, lime juice and salt. Stir to combine. Set aside, or refrigerate in an airtight container for up to 3 days.
- In a small mixing bowl, add the eggs. On a plate, combine the panko bread crumbs, shredded coconut and salt. Stir to combine. Dredge the shrimp in the egg mixture, allow the excess to drip off, then coat in the panko coconut mixture. Set aside on a plate. Repeat with all the shrimp.
- Line a plate with paper towels for the fried shrimp to drain on, set aside.
- Preheat a large skillet over medium high heat until very hot. Add in the coconut oil, and allow the oil to heat up for about 1-2 minutes until very hot. Add in enough shrimp to have an even layer. Do not overcrowd the pan, otherwise the shrimp will stick to each other and get soggy. Cook on first side until golden brown, about 3 minutes. Flip and cook the other side until golden brown another 2-3 minutes. Transfer to the paper towel lined plate. Repeat to cook remaining shrimp.
- Assemble the tacos by layering the chili lime coleslaw, coconut shrimp, and topping with mango papaya salsa. Best served warm.
**You could use sweetened coconut, but I prefer unsweetened
More Cinco de Mayo Recipes:
More Taco Recipes from my Blogging Friends:
Chimichurri Chicken Tacos with Tomato and Watercress Salad by Savory Nothings
Slow Cooker Caribbean Beef Tacos with Mango Salsa by Sweet Peas and Saffron
Spicy Shrimp Tacos with Cabbage Slaw by Snixy Kitchen