Coconut Lime Shrimp Tacos with Fresh Basil
I started this recipe with a bunch of wilted basil I didn’t want to go to waste, and before I knew it, I also had some shrimp calling my name, and suddenly, shrimp tacos were born. Who needs an excuse to make these? I decided to try Robertsons Gold'n Crispy Fish Coating on the shrimp, usually meant for fillets, and it gave each bite a perfectly crunchy, umami-packed finish.
The real star is the coconut cream basil lime sauce. Coconut cream brings a smooth richness with a subtle sweetness, fresh basil adds a bright, slightly peppery herb note, and lime cuts through with a sharp citrus lift. Together they create a sauce that is creamy but fresh, balanced but bold, and the perfect complement to the crispy shrimp.
Layered with sliced avocado and fresh pico de gallo, these tacos are bursting with vibrant, irresistible flavor.
Shrimp tacos are one of those easy, no-fuss meals that work for lunch or dinner, and a good sauce really makes all the difference. It ties everything together and elevates a simple dish into something special.
DIY Crispy Coating for Shrimp
If you can’t track down Robertson’s Gold’n Crispy Fish Coating, no worries — you can make a crunchy coating at home. Just mix some all-purpose flour with a little cornstarch for extra crispness, then season with salt, black pepper, paprika, garlic powder, and a pinch of cayenne if you like a little kick. The cornstarch helps the shrimp get that perfect golden crunch, while the seasoning layers in flavor. It’s an easy swap that works just as well and keeps your tacos irresistibly crispy.
Coconut Lime Shrimp Tacos with Fresh Basil
Shrimp tacos finished with a creamy coconut basil lime sauce that steals the show. Fresh, herb-forward, and perfectly balanced with avocado and pico de gallo.
Ingredients
- 4 corn tortillas
- 1/2 lb jumbo or large shrimp
- 1 cup Robertson’s Gold’n Crispy Fish Coating
- 1 egg, beaten
- 1 tsp Old Bay Seasoning (optional)
- Peanut oil (or another high-smoke point frying oil)
- 1–2 avocados, sliced
- Feta or goat cheese, for garnish
- Pico de Gallo:
- 2 Roma tomatoes, chopped
- 1/2 red onion, chopped
- 1/4 cup cilantro, chopped
- Juice of 1/2 lime
- Salt and pepper to taste
- Optional: diced jalapeño for a kick
- 1/2 cup fresh basil (even if slightly wilting)
- 5.4 oz coconut cream (1 small can)
- Juice of 1/2 lime (about 2 tbsp)
- 1 garlic clove
- 1 tbsp honey
- 1/2 tsp salt
- Zest of 1/2 lime
Instructions
- Prepare the Basil Coconut Lime Sauce:
- Remove basil leaves from stems and chop.
- In a food processor or small blender, combine basil, coconut cream, lime juice, garlic, honey, salt, and lime zest.
- Blend until smooth and creamy; small basil shards will remain, giving a fresh green tint. Taste and adjust seasoning.
- Cover and chill.
- Prepare Pico de Gallo:
- Combine chopped tomatoes, red onion, cilantro, lime juice, salt, pepper, and optional jalapeño. Chill until ready to serve.
- Prepare the Shrimp:
- Remove tails and pat shrimp dry.
- Set up a dredging station with beaten egg (seasoned with Old Bay, if using) and Robertson’s coating.
- Dip shrimp into the egg, then coat with the fish coating. Shake off excess and place on a clean plate. Repeat for all shrimp.
- Cook the Shrimp:
- Heat oil in a skillet or fryer to 350°F (175°C).
- Fry shrimp 2–3 minutes per side, until golden brown. Transfer to a paper towel-lined plate to drain.
- Assemble the Tacos:
- Warm corn tortillas.
- Layer shrimp, sliced avocado, pico de gallo, and basil coconut lime sauce.
- Top with feta or goat cheese and serve immediately.
Nutrition Facts
Calories
420Fat (grams)
28 gCarbs (grams)
23 gFiber (grams)
5 gSugar (grams)
5 gProtein (grams)
22 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Fried Avocado and Roasted Sweet Potato Tacos
Tacos. They're quick, easy, and delicious if you do them right. What prompted me to create these tacos was the Mexican holiday Cinco de Mayo, which I didn't realize for some time was actually a celebration of a victory that the Mexicans won in a battle over the French. For many, it's an opportunity to embrace Mexican food and the culture, and tacos are just one of those things everyone loves to come together for.
I decided to go simple with these and use a fruit and vegetable that I grew up constantly eating in Zimbabwe -- sweet potato and the avocado. I wanted to add texture and depth to the flavor for both, so I roasted the potatoes after tossing them in a combination of spices that I thought would enhance the natural flavor, including one of my favourite spice blends very common in Zimbabwean kitchens. As for the avocados, I coated them in panko breadcrumbs and parmesan cheese. I also used rice seasoning, which many people I don't realize can add great flavour to most savoury dishes. I used Robinson's, which is a South Africa brand and tastes great. All the toppings I included in the recipe add to the overall taste and texture to compliment the tacos.
I hope you enjoy these and make them a staple in your home; I certainly have!
Ingredients
Olive oil
1 large sweet potato, peeled and diced
1 tablespoon taco seasoning or your favorite spice blend (I used Royco Usavi mix)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon paprika
1/4 teaspoon nutmeg
1 Hass avocado, a bit under ripe/not too soft
1 egg, beaten
Lime juice
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
1 tablespoon spice for rice
1 teaspoon steak seasoning
3 taco flour tortillas
1/4 cup red cabbage, shredded
2 tablespoon corn
Cilantro
Limes
1 small thinly sliced radish
Feta cheese
Remoulade
Instructions
In a bowl, toss the cubed sweet potato with enough olive oil to coat with the first set of spices. Bake at 375F for about 25 minutes, turning/stirring once. Remove and set aside, don't overcook.
Slice avocado thickly, drizzle with lime juice.
Mix the breadcrumbs, parmesan, rice spice and steak seasoning. Drench the avocado in the egg, then the breadcrumb mix.
Coat the inside of an air fryer with cooking spray, and place each avocado piece separately. Spray with oil. Cool at 350 for 3 minutes on one side and 4 minutes after flipping. (You can also fry in a shallow pan of vegetable oil, then drain on paper towels).
In a non-stick pan, with some cooking spray, toast the tortillas until slightly crispy.
Assemble tacos with all your toppings and the feta and remoulade. Squeeze a bit of fresh lime over each taco. Enjoy!
Fish Tacos with Acorn Squash and Brussels Sprouts
Who doesn’t love tacos? Taco Tuesday is a huge thing in my household, and one of my favourite tacos are fish tacos. I don’t mean a bit bits of pieces coated in breadcrumbs, I’m talking a whole grilled or pan-seared fillet. This ensures you get a good dose of protein and makes the fish the star of the show along with anyother sauces you serve the tacos with. This is the second in a set of meals using MSC Bluefish certified hake. I got the fillets from Walmart in the frozen seafood section, but it’s wild-caught and sustainably fished. I made a recipe with the recipe fillet, here.
If you’re a conscious eater like myself and want to make the best decisions for your body and the environment, check out this shopper’s guide and check out my Instagram page!
I wanted to make these seasonal and so used fall vegetables to serve as a side along with the tacos or incorporate them into the taco as your plate.
Brussels sprouts are filling, delicious and nutritious and were my first choice for greens to add to the tacos. Make sure when you are preparing them that you cut them sprouts into quarters, this will make them easier to eat and help prevent breaking down the tacos.
As for the gourd, I used acorn squash because I like the mild taste to help focus on the fish and the shape, but you can use butternut squash diced into bite-sized pieces.
Is hope you enjoy these fall inspired tacos.
Ingredients
3 full hake fillets, thawed
2 tablespoon fish spice
1/2 teaspoon salt
1 tablespoon black pepper
1 tablespoon lemon or lime juice
2 tablespoons + 1/4 cup olive oil
1 teaspoon dried parsley
1 teaspoon Italian seasoning
1 tablespoon garlic powder
Cooking spray
Fall vegetables:
1 small acorn squash
1/4 cup dried cranberries
1 cup brussels sprouts
1 teaspoon salt
1 tablespoon black pepper
1 teaspoon fenugreek powder
1 teaspoon cumin
1 tablespoon garlic powder
1 teaspoon cinnamon
2 tablespoons cooking wine
2 tablespoons soy sauce
1/4 cup sweet potato nectar (or natural sweetener)
Herbed garlic butter sauce:
2 tablespoons fresh dill
2 tablespoons fresh cilantro
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
Flour tacos
Instructions
Season your thawed fish fillets. Pat them dry with paper towels first, especially the skin to make sure you get a crispy texture when you fry them. Brush or drizzle with 2 tablespoons of olive oil and lemon juice on both sides of the fish.
In a small bowl mix your spices and season all the fillets evenly. You can rub on the blend with your hands.
While your fish soaks in the flavours, prepare your vegetables. Slice the acorn squash in half, and remove the seeds and fibres. Slice into 1 inches pieces.
Slice and quarter the Brussels sprouts, add both vegetables to a large bowl. Add all the seasoning, cranberries, soy sauce, cooking wine, sweet potato nectar and olive oil. Mix until everything is evenly coated.
Place the veggies on a baking sheet with parchment paper (cover entirely to prevent burning from the running juices). Bake at 400F for about 30 minutes, carefully turning over the pieces every 10 minutes until the acorn squash has softened and the Brussels sprouts are cooked through.
Heat the 1/4 cup olive oil and fry the hake fillets skin down for about 5 minutes. Flip over carefully and cook until the fish is opaque and white, with crispy skin, about 3 minutes. Remove the fillets from the pan, set aside.
Add the butter, salt, pepper, and chopped herbs to the pan to make your sauce with all the remaining bits and juices from the fish. Stir until everything is well mixed, set aside.
Char your flour tacos for about 15 seconds on each side Directly on the stovetop.
Assemble your tacos! Place the fish fillets and vegetable on top of your tacos and brush the hake with the butter sauce. Serve with fresh cilantro, remoulade sauce, feta, avocado and corn!