I know what you’re thinking: “Coconut tacos? That sounds crazy!”
I thought the same thing. There I stood in the middle of the kitchen asking myself what to make for dinner and I kept hearing the whisper of the muse. “Coconut tacos,” she said. I was seeing black beans and coconut milk in my mind’s eye and thought, “Nah. That’s just loco.”
I took a can of red enchilada sauce from the cupboard and started to consider how I might use it instead, and the whisper came again. She wasn’t budging. “Put the coconut in the tacos. Now. Please.”
Thinking that the worst that could happen was that I’d waste a can of beans, I relented. Fine, coconut tacos. And…it’s one of the best things I’ve ever made. The muse knows best!
It seems a little funny to post a recipe for any kind of tacos since one of the best thing about tacos is that they’re so adaptable. You can put about anything in a tortilla, add a little hot sauce, and it’ll taste good. But there are a few things about these tacos, in particular, that are especially good:
- The mix of fresh, cold, crispy vegetables with the cooked spicy vegetables and creamy beans and avocado—a delectable combination!
- The bean mixture is really versatile—the next time the Seahawks are playing I will definitely make the beans as a dip for corn chips.
- The specific technique for prepping the beans and cold vegetables is a big time saver that you might repurpose for other recipes.
Try the recipe for these crazy coconut tacos and you’ll see what I mean!
Tacos cocos locos
Yield 4 servings
For the cooked vegetables:
- 1 T grapeseed oil
- 1 onion, sliced
- 1-2 poblano peppers, sliced very thin
- 1 tsp cumin
- ½ tsp chipotle powder
- ½ tsp salt
For the beans:
- 2 cans black beans, drained and rinsed
- ½ cup coconut milk
- 1 T fresh lime juice
For the fresh vegetables:
- ¼ head of cabbage
- 6-8 radishes
- ½ bunch of cilantro (leaves only)
To complete the tacos:
- 8-10 small corn tortillas
- 1 avocado, sliced
- Your favorite hot sauce
- Slice the onion and pepper/s.
- In a large skillet or sauté pan, heat the oil over medium heat and add the vegetables and spices.
- Stir often until the onions and peppers begin to caramelize and are soft and fragrant.
- Turn heat to low when the vegetables are done cooking.
While the vegetables cook…
- In a food processor fitted with the ‘S’ blade, combine the black beans, coconut milk, lime juice, and salt.
- Blend well until the mixture forms a consistent creamy texture.
- Transfer the beans to a skillet over low heat.
For the fresh vegetables...
- Rinse the food processor and find the grating blade.
- Cut the cabbage into pieces that will fit through the feed tube of your food processor.
- Run the cabbage, radishes, and cilantro through the grater.
- Stir the vegetables well to combine and transfer to a serving bowl.
- Slice the avocado evenly.
- Warm the tortillas (or char them over a gas stove).
- Transfer the bean mixture and cooked vegetables into serving bowls.
- Assemble the tacos at the table—everyone can make their own!
I already mentioned this, but it bears repeating: the black beans make an awesome dip for corn chips! Especially served with our epic Sweet and Spicy Snack Mix.