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Lilly’s Table

 

Meal Detail

 

Dinner

Coconut White Bean Tostadas with Grapefruit Avocado Salsa

from the Week of May 6, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

1. Prepare the coconut refried beans first.
2. While those cook, shred and toss the lime slaw.
3. Dip the corn tortillas in oil and sear to make shells.
4. Toss the salsa just prior to serving.


Recipes for this Meal


Winter
Photo of Coconut Refried White Beans
  • Easy
  • Medium
  • Hard
Coconut Refried White Beans

White beans are given a little lime & coconut and then mixed and mashed all up. This alternative to traditional refried beans calls for tropical inspired salsas and flavors. The recipe uses coconut juice, which is increasingly popular but coconut milk or just water could be used instead.


Spring
Photo of Lime Slaw
  • Easy
  • Medium
  • Hard
Lime Slaw

Two simple ingredients come together to add crunch and veggies to tacos or other Mexican dishes. If you want to add another element add in a couple tablespoons of roughly chopped cilantro.


Fall
Photo of Homemade Tostada Shells
  • Easy
  • Medium
  • Hard
Homemade Tostada Shells

Store bought tostadas often lack in flavor, texture and character. When feeling extravagant, sear or bake corn tortillas in a generous splash of vegetable oil until they become crispy and perfect for your favorite tostada toppings.


Winter
Photo of Grapefruit-Avocado Salsa
  • Easy
  • Medium
  • Hard
Grapefruit-Avocado Salsa

Grapefruit and avocado are soul mates. The creamy, richness of the avocado is perfectly balanced by grapefruit’s tart and sassy ways. This salsa can top everything from tacos to a simple seared fish fillet.