Indulge in a Flavor Fusion: Ube-Coconut Shrimp Tacos

Today’s Fusion Creation: Ube-Coconut Shrimp Tacos

Today, I’m excited to share a unique recipe that combines the flavors of the Philippines with a Mexican twist. This dish is perfect for a fun and flavorful dinner with family or friends. The vibrant purple hue of the ube mixed with the tropical sweetness of coconut creates a truly special taco experience!

Ingredients:

• shrimp (200g)
• ube (100g)
• shredded coconut (50g)
• avocado
• lime
• small red onion
• jalapeno
• cilantro
• small corn tortillas

Kitchen Tools:

• skillet
• knife
• cutting board
• grater
• tongs

To start, peel and devein the shrimp, then chop the ube into small pieces. In a skillet over medium heat, toast the shredded coconut until golden brown, then set aside. In the same skillet, cook the shrimp with a sprinkle of salt until pink and cooked through. Remove the shrimp and add the ube to the skillet, sautéing until softened.

While the ube is cooking, mash the avocado with a squeeze of lime juice and a pinch of salt to make a simple guacamole. Finely chop the red onion, jalapeno, and cilantro to use as toppings for the tacos.

Warm the corn tortillas in a dry skillet until soft and pliable. Assemble the tacos by filling each tortilla with a spoonful of ube, a few shrimp, a dollop of guacamole, and a sprinkle of toasted coconut. Top with the chopped red onion, jalapeno, and cilantro for a burst of freshness.

The total weight of the cooked dish is approximately 700g, with enough for 3 servings. Each serving is around 233g, with an estimated calorie count of 350 per serving.

One unique tip for this recipe is to sprinkle a little extra shredded coconut on top of the assembled tacos for added crunch and flavor!

I hope you enjoy trying out these Ube-Coconut Shrimp Tacos and get creative with your own toppings and additions. Have fun experimenting in the kitchen and making this fusion dish your own!