Friday we were heading to the lake to celebrate D’s momma’s birthday. I knew I wanted to cook but, as with most nights, had a short list of at least seven dishes. We narrowed it down to fish tacos and spinach pasta with veggies. D lobbied for spinach pasta (naturally as he averse to fish) and I let him. This concession was made largely because I was forming a plan to make fish or shrimp tacos the next night at my parent’s house (for mother’s day). Normally, as you can tell from my previous fish taco post, I crust the fish in question 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 (it is fairly easier to make Chile-Corn Crust, but I really just was not in the mood for some reason). Flash forward and I devised a plan for a chile-coconut-panko crust. And then comes the second concession of the weekend, I prepared 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 – one of many Jessica Simpson moments I experienced that day) 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 as they will become extra crispy! Oh, and for the record, yes you did just read “shrimpies.” This is what my mom has called shrimp since I was born, ergo, shrimpies are shrimp. I also say grape-ies, but that is another story….

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 refrigerate 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

Build your taco as desired!