TacosMediumFree

Coconut Prawn Tacos

Name: Coconut Prawn Tacos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 500 g Large prawns; 60 g Breadcrumbs; 2 Eggs; 1 Ripe mango; 1 Habanero chilli; 12 Corn tortillas; 100 g Red cabbage; 4 Limes; 500 ml Oil for frying; 20 g Fresh coriander; 80 g Plain flour; 120 g Unsweetened desiccated coconut

45 min (25 prep + 20 cook) Medium 4 servings Costa

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 29 Mar 2026

Crispy coconut-battered prawns with mango and habanero salsa in corn tortillas.

About this recipe

Coconut prawn tacos are a gem of Mexican coastal cuisine that combines the tropical sweetness of desiccated coconut with the crunchy texture of battered prawns. They are served in corn tortillas with a fresh mango and habanero chilli salsa that balances the sweetness with a spicy kick. This recipe is very popular in the states of Guerrero, Oaxaca and Quintana Roo, where the abundance of fresh prawns and coconut inspires preparations as creative as they are delicious.

History & Origin

The use of coconut in Mexican savoury cooking has deep roots in the Afro-Mexican communities of the Costa Chica of Guerrero and Oaxaca, where the fusion of African, indigenous and Spanish culinary techniques created a unique and vibrant gastronomy. Coconut prawns are one of the most celebrated expressions of this cuisine: coconut as a coating technique also appears in the Caribbean and Southeast Asia, evidence of the culinary exchanges of the Manila Galleon trade route. The mango and habanero salsa is a complement that reflects Yucatecan influence on coastal cooking, as habanero chilli is the quintessential spice of south-eastern Mexico. Together, prawn, coconut and mango create a flavour experience that captures the tropical essence of coastal Mexico.

Estimated cost

£15.50

Total cost

£3.88

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

22g

Protein

45g

Carbohydrates

18g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the prawns: remove the shell, head and intestinal thread. Pat them completely dry with kitchen paper. Season with salt, pepper, garlic powder and a few drops of lime juice. Leave to marinate for 10 minutes.
💡 The prawns must be completely dry so that the coconut coating adheres properly.
2
Prepare the coating: in three shallow bowls place plain flour, beaten egg with salt, and desiccated coconut mixed with breadcrumbs in a 2:1 ratio. Pass each prawn through flour, egg and finally the coconut mixture, pressing so it adheres well.
💡 Mixing coconut with breadcrumbs gives more structure and prevents the coconut from burning too quickly.
3
For the mango salsa: blend 1 ripe peeled and chopped mango with 1/4 white onion, 1 garlic clove, juice of 2 limes, 1/2 habanero chilli without seeds (or to taste), salt and a drizzle of oil. Taste and adjust the heat and salt.
💡 Ataulfo or Manila mango is the sweetest and creamiest variety for this salsa.
4
Heat plenty of oil to 175°C in a deep frying pan or saucepan. Fry the prawns in batches of 4-5 pieces for 2-3 minutes per side until the coconut is golden and crispy. Remove onto kitchen paper.
💡 Do not crowd the prawns when frying - it lowers the oil temperature and the coating will absorb grease.
5
Warm the corn tortillas on a dry griddle. Assemble the tacos by placing 2-3 coconut prawns per tortilla, add mango salsa, shredded red cabbage, freshly chopped coriander and a wedge of lime. Serve immediately.
💡 Serve with two tortillas per taco for extra strength with the juicy filling.