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Coconut Crusted Avocado & Bean Tacos with Kiwi Salsa & Cashew Lime Cream

Updated: Jun 7, 2018

Coconut Crusted Avocado & Bean Tacos

Straight from The Green Life | Serves: 4-6 large tacos| Time: ~40 min + soaking time


Kiwi #Salsa

4 #kiwis peeled and diced

2 tbsp minced red onion

1/4 cup packed cilantro chopped

1 small red pepper sliced (or to taste)

Pinch of sea salt

Juice of 1/2 lime

Cashew Lime Cream

1/2 cup raw #cashews soaked for 2-3 hours

2 tbsp lime juice

Pinch of sea salt

Coconut Crusted Avocado

2 #avocados pitted and sliced

A squeeze of lime or lemon juice (I did lime juice)

3/4 cup unsweetened shredded #coconut or as needed to coat


A bit of coconut oil for cooking

1 shallot minced (forgot to buy a shallot, so I used half a yellow onion)

2 cloves garlic minced

2 1/2 cups cooked small red #beans or black beans (I did #blackbeans)

1 tbsp tomato paste

2 tsp maple syrup

1/2 tsp ground cumin

1/2 tsp smoked paprika

A good pinch of sea salt

Freshly ground black pepper


8-10 tortillas

More cilantro

Count it! Kiwis, red onion, red peppers, lime, avocado, and yellow onion makes 6 fruits and veggies.


Kiwi Salsa

Combine all the ingredients in a bowl. Taste and adjust seasoning if needed. Set aside.

Cashew Lime Cream

Rinse and drain the cashews. Place them in a blender (or use an immersion blender) with all the other ingredients and blend on high. Add water as needed, one tablespoon at a time, until you get a smooth, creamy sauce (I used about 6 tbsp of water). Taste and adjust seasoning as needed. Transfer to a squeeze bottle and set aside in the fridge until ready to serve.


Heat coconut oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes or until tender. Add the garlic and cook for 2 more minutes. Add in the cooked beans, tomato paste, maple syrup, cumin and smoked paprika and stir to combine. Season with salt and pepper. Cook for one more minute, then taste and adjust seasoning if needed.

Coconut Crusted Avocado

Preheat the oven to 400ºF. Pit and slice the avocados into slices of about 1/3 inch thick and squeeze a bit of lime or lemon juice on each slice. Pour the shredded coconut onto a plate and dip the avocado slices, flipping them until coated on both sides.

Place them onto a baking sheet and bake for about 10 minutes, or until the outside is lightly browned.


Warm up tortillas. Place a spoonful of the spiced beans in the center of each tortilla. Top with 2-3 slices of crispy avocado, drizzle with the cashew lime cream, and finish with the kiwi salsa. Enjoy immediately!

What I ate and drank today (5/22/2018)

88 oz of water

1 cup of coffee

Caprese sandwich

Leftover veggie skewer

1/2 vegan cheese and mustard sandwich

These weird ass (but super tasty!) tacos


~2.5 miles

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