Experience a vegan twist on a classic favorite with these fish tacos featuring our organic Nam Hom young Thai coconut meat. Instead of fish, the tender and meaty texture of young coconut takes center stage, perfectly complemented by summer-inspired ingredients and fresh, bright flavors. These tacos are not only satisfying but also a healthier option, allowing you to enjoy the taste and texture of traditional fish tacos while embracing a plant-based lifestyle 🌱
Ingredients
11oz Copra's young Thai coconut meat
1 cup bread crumbs
1/2 cup all-purpose flour
1/2 cup vegan milk
1/2 cup cooking oil
1/4 cup lime juice
1/8 cup capers
2 tablespoons coconut aminos
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
8 small corn tortillas
For the Pica de Gallo
1/2 cup diced tomatoes
1/4 cup chopped fresh cilantro
1/4 cup pineapple
1/8 cup jalapeño
1/8 cup red onion
1/8 cup green bell peppers
2 tablespoons lime juice
1 tablespoon Copra’s organic coconut nectar
Salt and pepper, to taste
For Serving
Sliced avocado
Fresh coriander
Fresh lime wedges
Hot sauce
Instructions
Step 1. In a bowl, combine the lime juice, carpers, Copra’s coconut aminos, salt, and pepper. Whisk well to combine.
Step 2. Add the young coconut meat to the bowl and gently toss to coat the slices with the marinade. Allow it to marinate for at least 20-30 minutes.
Step 3. In the meantime, prepare the pica de Gallo by combining the diced tomatoes, red onion, green bell pepper, pineapple, chopped cilantro, lime juice, Copra’s organic coconut nectar, salt, and pepper in a separate bowl. Toss well to coat the veggies with the dressing. Set aside.
Step 4. Coat the marinated coconut meat in all-purpose flour, then milk, and lastly bread crumbs.
Step 5. Heat the cooking oil in a skillet over medium heat. Add the coated young coconut meat to the skillet and cook for 2-3 minutes on each side, or until lightly browned and slightly crispy. Remove from heat.
Step 6. Warm the corn tortillas by heating them in a dry skillet for about 30 seconds on each side until pliable.
Step 7. To assemble the tacos, place a few slices of the cooked young Thai coconut meat "fish" on each tortilla. Top with a generous amount of the pica de Gallo and garnish with sliced avocado, fresh lime wedges, and hot sauce (if desired).
Step 8. Serve the vegan fish tacos immediately, and enjoy the fresh, bright flavors of summer!
These vegan fish tacos made with our organic young Thai coconut meat are a delightful and refreshing twist on traditional fish tacos. They are packed with vibrant flavors and textures, perfect for enjoying during the summer season.
For more recipe videos and original content visit our YouTube channel
