Coconut Japanese Crunch Tacos
A unique twist on traditional tacos, featuring crispy coconut-crusted Japanese bowl flakes and a creamy coconut sauce.
Ingredients
- ●1 cup 1 cup Japanese bowl flakes
- ●1/4 cup 1/4 cup coconut cream
- ●1/4 cup 1/4 cup grated coconut
- ●1 tsp 1 tsp cracked pepper
- ●1 tsp 1 tsp salt
- ●1/2 tsp 1/2 tsp paprika
- ●1/4 tsp 1/4 tsp cayenne pepper
- ●1 lime 1 lime
- ●8 corn tortillas 8 corn tortillas
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a shallow dish, mix together coconut flakes, pepper, salt, paprika, and cayenne pepper.
- 3
In a separate dish, mix together coconut cream and a squeeze of lime juice.
- 4
Dip each tortilla into the coconut cream mixture, coating both sides, then coat in the coconut flake mixture.
- 5
Place the coated tortillas on a baking sheet lined with parchment paper.
- 6
Bake for 10-12 minutes, or until crispy.
- 7
While the tortillas are baking, heat a non-stick pan over medium heat.
- 8
Add a small amount of coconut cream to the pan and stir until it starts to thicken.
- 9
Add the grated coconut to the pan and stir until well combined.
- 10
Once the tortillas are crispy, remove them from the oven and let cool for a minute.
- 11
Assemble the tacos by spooning the coconut sauce onto a tortilla, followed by a sprinkle of coconut flakes.
- 12
Serve immediately and enjoy!