Curry Shrimp Taco
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
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.
Build the plate
