Coconut Crusted Avocado & Bean Tacos + Cashew Lime Cream

These tacos are bursting with flavours! Crispy avocado baked with shredded coconut, sweet & spicy beans, kiwi salsa, and tangy cashew cream! (Vegan + GF)

For the 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

For the cashew lime cream:
1/2 cup raw cashews, soaked for 2-3 hours
2 tbsp lime juice
Pinch of sea salt

For the coconut crusted avocado:
2 avocados, pitted and sliced
A squeeze of lime or lemon juice
3/4 cup shredded coconut (or as needed to coat)

For the beans:
A bit of coconut oil for cooking
1 shallot, minced
2 cloves garlic, minced
2 1/2 cups cooked small red beans (or black beans)
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

For the tacos:
8-10 tortillas
More cilantro, thinly sliced red chili and lime wedges to serve

View the full recipe at The Green Life →