I’ve been back in the states for less than a week and I’m suffering from coconut withdrawal. Hard. Sure I’ve kept myself slathered in coco oil, eaten spoonfuls of coco cream, and I may have paid five dollars for a bottle of raw coconut water…sshhhhh don’t tell… but it’s not the same. I miss asking the nearest man with a machete to shimmy on up and whack me down a few. I miss smacking that hard shell against a piece of coral reef then digging the flesh out with my fingernails. I miss turning my kitchen into a coconut laboratory.

In honor of my coconut pangs, here is one of my favorite coconutty recipes from my little jungle house in Puerto Viejo for you to make this weekend. I’m a taco fiend and made these as a healthier alternative.

The cabbage lends a nice crunch while the tangy mango salsa gives some sweetness and piquant. On top I drizzled some homemade chipotle honey yogurt sauce for depth and yumminess. I used fresh red snapper but you can use any white fish that’s fresh and local in your area.

You can find recipes and sources for all of the coconut ingredients in my post What to do With a Coconut.

Coconut Snapper Cabbage Cups

Ingredients

1 red snapper fillet

1/2 cup coconut flour

1/2 cup coconut flakes

coconut oil for frying

10 cabbage leaves 

1 avocado, sliced

salt

Mango Salsa 

one ripe mango, diced

1/4 red onion, minced

1 clove of garlic, minced

handful of chopped cilantro

juice of one lime

salt

Stir all ingredients together and season with salt, set aside.

Honey Chipotle Sauce

1/2 cup plain yogurt

1 teaspoon chipotle pureed in adobo sauce 

1/2 teaspoon honey

juice of 1/2 lime 

Whisk together and set aside.

Prepare the snapper by dredging it in a mixture of the coconut flour, coconut flakes, and salt. Fry on both sides until golden brown in coconut oil on medium high heat. Take each lettuce cup and place a piece of the fish fillet, scoop of mango salsa, slice of avocado, and drizzle of honey chipotle sauce. Fold it up like a taco and enjoy!