Coconut Almond Sriracha Sauce:
1/2 cup JUSTIN’S® Coconut Almond Butter
3 tablespoons lime juice
1 tablespoon fresh ginger juice
1/3 cup coconut milk
2 tablespoons sriracha
Fish Tacos:
3 tablespoons butter, melted
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon salt
10–15 oz. cod or other white fish
Tortillas, for serving
Shredded cabbage, avocado and fresh cilantro, for serving
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
Coconut Almond Sriracha Sauce:
1/2 cup JUSTIN’S® Coconut Almond Butter
3 tablespoons lime juice
1 tablespoon fresh ginger juice
1/3 cup coconut milk
2 tablespoons sriracha
Fish Tacos:
3 tablespoons butter, melted
Juice of 1 lime
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon salt
10–15 oz. cod or other white fish
Tortillas, for serving
Shredded cabbage, avocado and fresh cilantro, for serving
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
