Hey my taco lovers,
I recently made coconut crusted avocado & bean tacos with kiwi salsa & a cashew lime cream. As most of my family and friends know, the kitchen is a foreign place for me. But, I would urge fellow kitchen-foreigners to try making this recipe! It really was not that difficult and pretty quick.
Here is a few tips for my fellow kitchen-foreigners:
- Give yourself at least 1.5 hours of time to make this recipe (most of your time will be used for mincing and cutting fruits and veggies)
- Don’t forget to soak the cashews for 2-3 hours before you start making the tacos
- Remember to spray your pan with coconut oil for the coconut crusted avocados so they don’t stick so much (I made this mistake)
- To make the recipe gluten-free, get corn flour tortillas (they usually say that they are gluten-free on the packaging)
Thank you http://www.thegreenlife.ca for providing this recipe!
Now for the pictures… So mine did not turn out that pretty but here are some pictures provided by Sophie Bourdon (the creator of The Green Life). She’s a food stylist and photographer so she has the knack for this kind of stuff.