Fusion

Curry Shrimp Taco

Name: Curry Shrimp Taco
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 8 tacos
Cuisine: Mexican
Ingredients: 1 cup Coconut milk; 2 tbsp Madras curry powder; 1/2 White onion, finely diced; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, grated; 1 Serrano, thinly sliced; 2 tsp Fish sauce (or salt); 2 tbsp Neutral oil; 1/2 Red onion, thinly sliced; 1/4 cup Lime juice; a pinch each Salt and sugar; 1 lb Shrimp, peeled and deveined; 8 Corn tortillas; 1/2 cup Cilantro leaves; 1/4 cup Toasted coconut flakes; 2 limes Lime wedges

A new-wave chilango fusion from Mexico City's experimental taquerías — shrimp simmered in a golden coconut curry with ginger, garlic, and serrano, brightened with lime-pickled onion and toasted coconut. Warm spice, not fire.

Time: 35 min
Heat
Yield: 8 tacos
Region: CDMX

Ingredients

Coconut curry

Quick-pickled onion

To build

Per-100g nutrition (11 ingredients verified)

Ingredient	kcal	Protein	Fat	Carbs
Coconut milk	31	0.2 g	2.1 g	2.9 g
Madras curry powder	0	0 g	0 g	0 g
White onion, finely diced	29	1.2 g	0 g	7.1 g
Garlic, minced	0	0 g	0 g	40.8 g
Fish sauce (or salt)	35	5.1 g	0 g	3.6 g
Neutral oil	867	0 g	93.3 g	0 g
Lime juice	—	0 g	0 g	6.7 g
Salt and sugar	399	0 g	0.3 g	99.4 g
Corn tortillas	188	3.1 g	1.6 g	40.6 g
Cilantro leaves	0	0 g	0 g	0 g
Toasted coconut flakes	383	10 g	11.7 g	65 g

Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.

Method

Toss the red onion with the lime juice, salt, and sugar and set aside to pickle while you cook.
Warm the oil in a skillet and sweat the onion, garlic, ginger, and serrano until soft and fragrant, about 3 minutes.
Sprinkle in the curry powder and bloom it in the oil for 30 seconds, stirring — it should smell toasty, not raw.
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Pour in the coconut milk and simmer until the sauce thickens enough to coat a spoon.
Slide in the shrimp and simmer gently just until pink and curled, then season with the fish sauce and a squeeze of lime.
Warm the tortillas on a comal and fill with the saucy shrimp, topping each with pickled onion, cilantro, and toasted coconut.