I know, that’s quite a long name for one single recipe. I tried cutting it down, but felt like it just wouldn’t do these tacos justice. There are a few components and steps to this dish, but trust me, they’re all completely, absolutely worth it. These are the perfect balance between sweet, spicy, salty, tangy, and all of these flavours in between that hit your palate and lead to a really fun party in your mouth.

There’s a lot going on in each bite: the sweet-smoky beans, the crispy-coconuty avocado, the tangy cashew lime cream and the fresh, sweet & spicy kiwi salsa. So much deliciousness, I can barely sit still.

When I first came across the idea for crispy avocado tacos on Jodi’s blog, I knew I had to replicate it. I used shredded coconut here instead of breadcrumbs. It gives the avocado that perfect little crunchiness, without being too heavy. And the subtle coconut taste plays really well against the other flavours of this dish.

I feel like kiwi is one of these underrated fruits. We (or at least I) rarely think of using it in recipes. But it’s so delicious and versatile, sweet and slightly tangy all at the same time. So I was excited when I got the opportunity to create a recipe using Zespri Sungold Kiwifruit. The first thing that came to mind was salsa, because summer. Zespri’s Sungold kiwis have a lovely yellow/golden flesh, which I’d never seen before. And they’re some of the most delicious kiwifruits I’ve had. For real. They’re juicy and slightly sweeter than the green variety, which makes them ideal for salsa. They’re delicious on their own (cut and scoop them for an easy snack), but can also be used in all sorts of sweet and savoury applications.

But there’s a lot more to this little fruit than its delicious taste. Kiwis are a wonderful source of dietary fibre, crucial for our digestive and overall health. They contain an enzyme called actinide (specific to the kiwifruit), which helps break down proteins. They help control cravings and keep blood sugar levels stable. They’re also packed with vitamin C (one kiwi alone provides about 85% of the recommended daily intake!). They’re a high source of vitamin K (for blood clotting), potassium (for healthy blood pressure), and vitamin E (strong antioxidant). They’re also one of the very few dietary sources of folic acid, needed in pregnancy and growth. They’re tiny but they’re packed with healthy goodness!

Zespri SunGold Kiwifruits can be found at your local supermarket from May to October, so keep your eyes out! They’re all non-GMO and are also available organic.

P.S. The Saveur Blog Awards nominations are currently open. If you like my blog, it would mean the world to me if you would take a second to nominate it in the “Best New Voice” category (food blogs that were launched in 2015) or in any category you think is appropriate. You can now vote here, as many times as you want, through July 18th. Thank you tons! x

If you like this recipe, feel free to pin it to Pinterest. And if you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see!

This post was sponsored by Zespri Kiwifruit. All thoughts and opinions are my own. Thanks for supporting the brands who support The Green Life!

Notes on the recipe: I used small red kidney beans, but you could very well use any type of bean for this recipe (black bean or pinto would be great). If you feel adventurous, you can make your own gluten-free tortillas by following this recipe. Today I used these store-bought tortillas.

Print Coconut Crusted Avocado & Bean Tacos w/ Kiwi Salsa + Cashew Lime Cream Servings 8 -10 tacos Ingredients For the kiwi salsa 4 kiwis peeled and diced

2 tbsp minced red onion

1/4 cup packed cilantro chopped

1 small red pepper sliced (or to taste)

Pinch of sea salt

Juice of 1/2 lime For the cashew lime cream 1/2 cup raw cashews soaked for 2-3 hours

2 tbsp lime juice

Pinch of sea salt For the coconut crusted avocado 2 avocados pitted and sliced

A squeeze of lime or lemon juice

3/4 cup shredded coconut or as needed to coat For the beans A bit of coconut oil for cooking

1 shallot minced

2 cloves garlic minced

2 1/2 cups cooked small red beans or black beans*

1 tbsp tomato paste

2 tsp maple syrup

1/2 tsp ground cumin

1/2 tsp smoked paprika

A good pinch of sea salt

Freshly ground black pepper For the tacos 8-10 to rtillas homemade or store-bought

More cilantro thinly sliced red chili and lime wedges to serve Instructions Prepare the kiwi salsa Combine all the ingredients in a bowl. Taste and adjust seasoning if needed. Set aside. Make the cashew cream Rinse and drain the cashews. Place them in a blender (or use an immersion blender) with all the other ingredients and blend on high. Add water as needed, one tablespoon at a time, until you get a smooth, creamy sauce (I used about 6 tbsp of water). Taste and adjust seasoning as needed. Transfer to a squeeze bottle and set aside in the fridge until ready to serve. Cook the beans Heat coconut oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes or until tender. Add the garlic and cook for 2 more minutes. Add in the cooked beans, tomato paste, maple syrup, cumin and smoked paprika and stir to combine. Season with salt and pepper. Cook for one more minute, then taste and adjust seasoning if needed. Prepare and bake the coconut crusted avocado Preheat the oven to 400ºF. Pit and slice the avocados into slices of about 1/3 inch thick and squeeze a bit of lime or lemon juice on each slice. Pour the shredded coconut onto a plate and dip the avocado slices, flipping them until coated on both sides. Place them onto a baking sheet and bake for about 10 minutes, or until the outside is lightly browned. Assemble the tacos Warm up tortillas. Place a spoonful of the spiced beans in the center of each tortilla. Top with 2-3 slices of crispy avocado, drizzle with the cashew lime cream, and finish with the kiwi salsa. Enjoy immediately! Recipe Notes *To cook dried beans: Soak 1 cup of dried beans in water overnight. Drain, place in a large pot and cover with water (filtered is ideal). Bring to a boil, then reduce to a simmer and cook for about 30-40 minutes or until slightly tender but not mushy. Remove from the heat, then add a good pinch of sea salt to the water and let sit for 10-15 more minutes. Drain.



This recipe was inspired by : Soak 1 cup of dried beans in water overnight. Drain, place in a large pot and cover with water (filtered is ideal). Bring to a boil, then reduce to a simmer and cook for about 30-40 minutes or until slightly tender but not mushy. Remove from the heat, then add a good pinch of sea salt to the water and let sit for 10-15 more minutes. Drain.This recipe was inspired by What's Cooking Good Looking and My Darling Lemon Thyme