Hi guys! This past weekend was Mother’s Day and it was my first Mother’s Day that I’ve been home in way longer than I am willing to admit, even to myself. So this year I wanted to help make sure that my angel mother had a really beautiful day. My sister just bought a house on a lake in this quaint little town North of Chicago. So on Sunday we all took the day to go up to her lake to celebrate our mother. The weather (and really the entire day) was just absolutely perfect, I wish I could replay it.
To my mother I gifted a pair of nice new oven mitts (oops, kind of cheating because kind of a gift to me, too?), and I also helped organize and cook all of the appetizer and dinner dishes. For the salad, I made an arugula and basil salad with white wine vinaigrette, served with toasted pecans and grilled peaches. You guys, the idea of grilled peaches just makes me so, soo happy! I can’t wait until it is actually summer and we have some really nice ripe peaches, instead of the kind of lame ones we have right now. But that’s okay! Grilling them still really brings out the flavor.
Okay now fast-forward. Last night I was thinking about tacos while I was sleeping (haha! But actually this really happened), and I was thinking about what kind of tacos I wanted to make today and I kept going back to grilled peaches. Soooo I ended up making coconut avocado tacos with arugula and grilled peaches. They were super simple and I was able to cook them up pretty quickly during my lunch break.
Coconut Avocado Tacos with Grilled Peaches:
(makes about 4 tacos)
1 haas avocado
¼ cup shredded coconut
¼ cup corn flake bread crumbs (if you are going gluten-free, otherwise any bread crumbs will do)
¼- ½ cup unsweetened soy milk
¼ – ½ cup all-purpose gluten-free flour (I used Betty Crocker because I had it on hand).
½ cup avocado oil (grapeseed or olive oil will also work)
Whatever kind of sauce you are feelin’- can I suggest chipotle aioli?
- Heat a skillet over medium heat with ¼ cup of oil. You will most likely need to add more, but I don’t like to use too much oil. Cut your avocado up into eight slices.
- In three separate bowls, set up your ingredients as such: (1) flour; (2) milk; (3) breadcrumbs and coconut shreds combined.
- Coat the first avocado piece with flour. Next, dip it into the soy milk. Then coat with the breadcrumb/coconut mixture. Finally, place the avocado into the hot skillet and fry gently on all sides. This happens pretty quick, maybe about a minute on each side. Repeat this process with all of the avocado slices.
- Preheat the grill to medium heat. While that is happening slice up your peaches into ½ inch wedges and brush lightly with olive oil. When the grill is hot, place the peaches on the grill, close the lid and let cook for 5 minutes. Flip and cook 5 more minutes. Depending on the temperature of your grill, you may need to adjust this time. You should let them cook until you have those fabulous grill marks.
So now you have your coconut avocado and grilled peaches! I used corn tortillas and arugula as toppings. This is actually the first time in, like, ever that I didn’t add a ton of spicy peppers, (although I was tempted) but I decided to let the sweet peaches and coconut bring the flavor.
I hope you enjoy this recipe as much as I did!