Coconut meat makes a fantastic alternative for Meatless Monday. These street tacos combine island-inspired flavors for a fresh, vibrant meal that’s incredibly satisfying.
This post was sponsored by Copra Organics. All opinions are my own.
Today’s recipe is a real treat: chili lime coconut street tacos. The combination of Thai-inspired coconut meat with a chili-lime rub, a bright pineapple-jalapeño salsa, creamy avocado and crunchy cabbage feels like a delicious meeting of Thai and Southwest cuisines. The result is lively, layered and perfect for anyone looking to enjoy a plant-based meal that doesn’t sacrifice flavor.
If your weekly meal plan feels repetitive with the usual chicken, beef and pork—or if you already follow a meat-free diet—this coconut meat is a delightful change. It’s a plant-based option that brings texture and a mild, naturally sweet flavor that soaks up seasonings beautifully. Copra Organics’ young Thai coconut meat is harvested and flash-frozen quickly to lock in flavor and nutrients, so it’s ready to use straight from the package and stores well in your freezer for convenient, long-term use.
What is coconut meat?
Young Thai coconut meat is the tender, slightly sweet flesh from immature coconuts. In this recipe I used Copra Organics’ young Thai coconut meat, which is scooped within 24 hours of harvest and flash-frozen to preserve taste and nutrition. That means you get fresh flavor without the effort of cracking and scooping raw coconuts at home. Keep packages in the freezer and use them when you want a quick, healthy substitute for conventional proteins.
Beyond being a tasty meat alternative, coconut meat adds healthy fats, fiber and electrolytes to the plate, and it pairs exceptionally well with bold seasonings, citrus, and fresh salsas.
These tacos stay true to the spirit of street tacos: simple, fresh, and built around bright, complementary components. Start with warmed corn tortillas. For perfectly tender tortillas with a little char, heat a skillet until very hot, warm each tortilla briefly until char marks appear, flip once, then transfer to a lightly damp hand towel and fold. The towel traps steam and makes the tortillas soft and pliable without losing the charred flavor.
How to make coconut meat taco-ready
To give the coconut meat taco-worthy flavor, whisk fresh lime juice with chili powder and cumin in a shallow bowl and coat the coconut pieces on both sides. The citrus brightens the meat while the spices give warmth and a hint of smokiness. While you prepare the coconut, assemble a pineapple-jalapeño salsa by combining diced pineapple, minced jalapeño, chopped cilantro and a squeeze of lime. The salsa offers a lively sweet-and-spicy contrast to the tender coconut.
Assemble the tacos by layering coconut meat in a warmed corn tortilla, topping with pineapple-jalapeño salsa, thinly shredded red cabbage for crunch, and sliced avocado for creaminess. A few sprigs of cilantro add freshness and color. These tacos are easy to customize—add extra lime, hot sauce, or a drizzle of crema if you like richer toppings.
To complete the meal, make a simple pineapple-coconut margarita using fresh pineapple, tequila and coconut water. Copra’s coconut water works well here and sometimes appears lightly pink due to natural oxidation when exposed to light. That slight color change does not affect flavor or nutrients and makes for an attractive cocktail when blended with pineapple.
These tacos are fun to make and satisfying to eat. They show how versatile coconut meat can be—use any leftovers in smoothies, salads, or as a snack. If you’re looking for a tasty plant-based swap for taco night or something special for Meatless Monday, these chili lime coconut street tacos are a winner.
Ready for the recipe? Follow the ingredient list and instructions below for a straightforward, flavorful dinner that serves a crowd or makes great leftovers the next day.
Chili Lime Coconut Street Tacos
20 minutes
5 minutes
25 minutes
Coconut meat is a delicious meat alternative for meatless meals. These street tacos offer island flavors with a fresh, balanced profile.
Ingredients
- 1 package Copra coconut meat
- corn tortillas, cooked on a skillet
- 2 limes, juiced
- ½ tsp chili powder
- ½ tsp cumin
- ½ head shredded red cabbage
- 1 pineapple, sliced (half for tacos, half for margaritas)
- 1 jalapeño, diced
- fresh cilantro, chopped
- 2 avocados, sliced
coconut pineapple margarita
- 2 oz tequila
- 5 oz coconut water
- 2 cups fresh pineapple
- 3 cups ice
Instructions
- Heat a skillet until very hot. Warm corn tortillas briefly on each side until char marks appear. Transfer tortillas to a lightly damp towel and fold to steam so they stay soft and pliable.
- Combine half of the diced pineapple, the diced jalapeño and chopped cilantro in a bowl to make the pineapple-jalapeño salsa. Adjust heat and lime to taste.
- In a shallow bowl, whisk together the juice of 2 limes, chili powder and cumin.
- Dip each piece of coconut meat into the chili-lime mixture, coating both sides. Arrange the seasoned coconut in the warm tortillas.
- Top each taco with pineapple salsa, sliced avocado and shredded red cabbage. Garnish with extra cilantro and a squeeze of lime.
- For the margarita, add tequila, coconut water, fresh pineapple and ice to a blender. Blend until smooth and serve in chilled glasses.
Nutrition Information:
Yield: 8
Serving Size: 2
Amount Per Serving:
Calories: 182
Total Fat: 11g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 0mg
Sodium: 36mg
Carbohydrates: 19g
Fiber: 6g
Sugar: 8g
Protein: 2g
Nutrition figures are estimates from online calculators.
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