On Saturday, May 5, (also known as Cinco de Mayo) hundreds of thousands of U.S. citizens will be celebrating the Mexican victory in the Battle of Puebla. This regional holiday south of the border has become a big deal in the States, primarily because of it’s association with tequila and cerveza!
⦁ 2 Cups coconut meat slice thinly
⦁ 2 Cups cherry tomatoes, diced
⦁ 1 Cup red onion, diced
⦁ 1 Cup cilantro, chopped
⦁ 1 Cup cucumber, diced
⦁ ½ Cup fresh lime juice
⦁ 1 Serrano chili pepper (if you like it spicy you can add more)
⦁ 1 Teaspoon sea salt
⦁ 1 Teaspoon fresh black pepper
⦁ 1 Tablespoon tamari sauce
⦁ Tostadas organic (corn tortillas- optional)
⦁ 2 Avocados, pits removed, sliced
- In a large bowl, add coconut meat.
- Add tomatoes, onion, cilantro, cucumber, salt, pepper, Chile serrano pepper, tamari and lime juice. Mix all ingredients together and taste for flavor.
- Let the mixture sit in the fridge for about 30 minutes.
- Serve on tostadas or not, and either way, top with slices of avocado.
Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX, PBS and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.
For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at 561-629-0593.