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crispy coconut tofu tacos_hot for food

crispy coconut tofu tacos with avocado crema

These tacos are super delicious with crispy battered tofu pieces, tangy slaw, and a creamy avocado sauce drizzled on top.

Course Main Course
Cuisine American
Keyword avocado, avocado crema, crispy tofu, slaw, tacos, tofu
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 tacos
Author Lauren Toyota


crispy coconut tofu

  • 1 x 350 g brick firm or medium firm tofu
  • 1/2 C all-purpose flour
  • 1 C Thai Kitchen Organic Coconut Milk
  • 1 1/2 tbsp lime juice
  • 1 1/2 C bread crumbs
  • 1/4 C unsweetened shredded coconut
  • 1 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp sea salt

avocado crema

  • 1 1/2 ripe avocados
  • 2/3 C Thai Kitchen Organic Coconut Milk
  • 2 limes, juiced
  • 1 garlic clove
  • 1 tsp hot sauce
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • 1/4 tsp ground pepper


  • 2 C shredded red cabbage
  • 1 red pepper, thinly sliced
  • 1/4 C packed fresh cilantro, finely chopped
  • 1/2 a lime, juiced
  • 1/4 tsp chili flakes (optional)


  • 24 corn tortillas


  1. Pre-heat oven to 450°F.

  2. Cut tofu into cubes approximately 3/4”-1” in diameter.
  3. Add all-purpose flour to one mixing bowl. In another mixing bowl combine bread crumbs with shredded coconut, garlic powder, chili powder, and sea salt. In another mixing bowl combine coconut milk with lime juice.
  4. Coat tofu cubes in all-purpose flour. Then take a cube at a time and dredge through the coconut milk and lime juice mixture, then cover in the bread crumb mixture. Set pieces onto a baking sheet lined with parchment paper. Bake for 20 mins, flipping the pieces half way through to get all sides golden brown.  While the tofu is baking prepare the slaw and avocado crema.
  5. For the slaw, combine the slaw ingredients together in a bowl and refrigerate until serving tacos.
  6. For the avocado crema, take the pit out of the avocados and scoop the flesh into a blender. Add the remaining avocado crema ingredients and blend until smooth. Refrigerate until ready to serve tacos.
  7. Assemble each taco on 2 tortillas. Add slaw, 4 to 5 cubes of crispy coconut tofu, and drizzle with avocado crema.