Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
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.
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.
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.
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.
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.
