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Plant-Based “Fish” Tacos with Young Coconut


What you need

Pico de Gallo

  • 1/2 a small onion, diced
  • 1 small tomato, diced
  • 1 whole chili pepper, diced (optional)
  • 3 TBS parsley, chopped
  • Juice of 3 small limes or 1 ½ large limes
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper


  • 1 batch of Copra’s “fish” sticks
  • Vegan tarter sauce
  • (optional) handful of pickled cabbage or onions.
  • 2 limes, sliced into wedges for garnish and fresh squeeze over tacos
  • 2 tablespoons parsley, chopped
  • 5 taco soft shells (use corn tacos if gluten free)

step by step

Pico de Gallo:

  1. Stir all the ingredients together and set aside until ready for it!



  1. Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
  2. Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
  3. Layer with pico de Gallo, pickled veggies, crispy “fish” sticks, vegan tartar sauce and chopped parsley over the soft taco shells. Add other toppings here if so desired.
  4. Serve with limes. Enjoy!

Shop Products

1. Coconut MeatRetail and Wholesale

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