As a Californian, few bites of food make me happier than Fish Tacos from Mexico’s Baja. Even when those fish tacos are a Caribbean/Mexican cultural mashup of Coconut Shrimp Tacos inspired by two separate travel memories.
As for their Mexican origin, the city of Ensenada and the town of San Felipe both claim their version as the original. Both also seem to have the facts to prove it. Ensenada insists we credit their Japanese migrants for the crispy tempura-style batter they prefer, and San Felipe residents believe a mustardy beer batter is better suited to the local climate and should, therefore, take precedence. Ensenada serves the fish in corn tortillas exclusively, San Felipe lets you choose corn or flour.
Here in taco-mad Los Angeles, you’re just as likely to see a California-style grilled version. My point is when it comes to Fish Tacos I’m hardly bound by local loyalties. Still, I like what I like and I like these Caribbean-inspired Coconut Shrimp Tacos just as much as the Baja Fish Tacos Ensenada and San Felipe bicker about.
Coconut Shrimp Tacos
While I’m mashing up cuisines I might as well conflate my travel memories too. You see I’ve just returned from Loreto, Mexico. This is my second trip to the Southern Baja town in 2019. So it’s safe to say I like it there. Besides its proximity to Los Angeles (1 hrs 38 mins via airplane), one of the things I like best about the place is the casual approach to food. Most especially tacos. Loreto is a town where you’ll find tempura-style tacos at one restaurant and beer batter tacos at another. It’s the only place this Ensenada-initiated taco lover will order flour tortillas with no humiliation.
On my first trip to Loreto in JanuaryI discovered a small bar on the main street of town with a difficult to pronounce name – Tlalocan. I liked the friendly owner/bartender Carlos very much so Ken and I made Tlalocan an everyday stop while we were there. Sure, Carlos makes a great Margarita but he also has a secret taco menu. On this menu there’s an unusual Coconut Shrimp Taco that’s just sweet enough. In a town like Loreto where most of the fish tacos are one or the other of the two styles I mentioned, Tlalocan’s creative take on my favorite street food stands out. Besides I’ve spent enough time in the Caribbean to have a soft spot for Coconut Shrimp deep-fried to a robust crunch.
Sadly, on this last trip to Loreto over Easter and Passover Tlalocan wasn’t open. We checked in dutifully every afternoon, but it remained quite closed. Then on our last full day in town Carlos had returned and Tlalocan was open. But his cook was still out. So no Coconut Shrimp Tacos.
Naturally I came home and got to work on recreating those tacos for myself. Wouldn’t you? GREG
1 ½ poundmedium shrimp(peeled and deveined with tails removed)
salt and pepper(as needed for seasoning)
4–6 cupvegetable oil(depending on pan size)
8–10 warm (4 to 6‑inch) tortillas
2 cupshredded red cabbage
1 cupMexican crema(you can subtitute sour cream thinned with a small amount of milk)
lime wedges(as needed)
Directions
Mix coconut and breadcrumbs together in a medium bowl. Set aside.
Beat the eggs and sugar together in a separate medium bowl. Set aside.
Season shrimp with salt and pepper on both sides. Working in batches, dip shrimp in the egg mixture to coat completely; lift (shaking off any excess), and dredge in coconut mixture. Lay on a baking sheet.
In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, turning as needed until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
To serve, fill the tortillas with your desired number of shrimp, then top generously with shredded red cabbage, crema, and a squeeze of lime juice. Serve immediately.
The Tacos in Loreto are great. I hate coconut so that is our. I spent two weeks in Loreto for 25 years. El Rey Del Taco is the best. Californians have strange tastes so you may not like it because it is so good. The fish are cooked as you wait and it takes no time at all. You get it your way, either flour or corn tortillas. They have at least 20 condiments and you can put on it what you want. If you want to complain, go eat some Americanized food. I give it a 12 out of 10. Love it and would not eat any other place unless I was visiting another town. Have fun, stop bitching.
Will have to add Loreto to the check-out list–sounds like a beautiful spot. And these tacos, yum!!
That first photo got me, the tacos you created look delicious.
I love reading about all the different places you’re visiting and the origins of tacos. Your fish tacos look absolutely amazing .
First, I love your reference to the television show “Friends.“ Second, I had my first fish taco – actually from a street vendor – in Ensenada. My friends told me I was crazy to eat food from a cart in the middle of the street… In Mexico! Third, shrimp tacos are one of my favorite things on earth! I’m looking forward to making these soon – thanks for the recipe and some good memories, as well.
Love this taco and I love Loreto. My cousins are there now and I’m quite envious. Beautiful place and beautiful food. I’ve always loved the combination of coconut and shrimp — they’re meant to be together, I think.
Tacos are so great — there are endless variations on them. I’ve not had coconut and shrimp in a taco before, but the idea sounds wonderful. Thanks!
They look absolutely delicious, it’s nice to know the history about them too, thank you. We love shrimp tacos but I prefer mine grilled and on a flour tortilla (I find the corn tortillas a little too heavy for me). Don’t get me wrong, I’d never turn down one of your tacos if you were offering.
That is one seriously beautiful taco!
Ahhh, food and memories, beer, ocean, coconuts. It’s all lovely. Especially these tacos you made! Sadly my husband isn’t a coconut lover, unless it’s a Pina Colada () but someone will show up soon for whom I can make these!!!
I love food that connects you to good memories. Sensory sensations in stereo.
Those tacos look amazing and your top photo of the tacos is very sexy… can I say that about food? Yup, I think I can. LOL