Crunchy Coconut Plant-Based 'Shrimp' Tacos

Crunchy Coconut Plant-Based 'Shrimp' Tacos


  • 1 pound Mind Blown Crunchy Coconut Plant-Based 'Shrimp'
  • 6-8 corn tortillas
  • 1 Cup purple cabbage, thinly sliced
  • 1 avocado, sliced
  • ¼ cup fresh cilantro
  • 1 lime, cut into wedges
  • 1 Tbl. coconut oil for cooking


For the ‘Shrimp’:

  • In a large skillet, heat coconut oil and cook the Mind Blown Crunchy Coconut Plant-Based 'Shrimp' about 1 minute each side until golden brown. Transfer to a paper towel lined plate and set aside.


  • Heat the corn tortillas up, and start layering your tacos. Purple cabbage shreds, lime juice, crunchy coconut shrimp and cilantro. Serve with avocado slices, and enjoy!
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