Panko Baked Avocado Tacos
Ingredients
The avocado filling
-
2
large
ripe avocados
-
2
Tbsp
olive or avocado oil
-
2
Tbsp
plain, unsweetened almond milk
-
¾
cup
panko bread crumbs
-
¼
tsp
salt
-
¼
tsp
pepper
-
½
tsp
cumin
-
½
tsp
garlic powder
For serving
-
6-8
whole
tortillas
-
¾
cup
cooked pinto or black beans
-
2
whole
radishes
-
to taste
lime juice
-
to taste
fresh cilantro
-
to taste
hot sauce and/or salsa
Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with foil.
- Prepare dipping stations by whisking together almond milk and oil in one bowl and mixing panko with spices in another.
- Halve the avocados, remove the pits, and cut each half into 3 equal pieces to yield 12 pieces.
- Dip each avocado piece into the almond-olive oil mixture, then coat with the panko-spice mixture.
- Transfer the coated avocados to the baking sheet and bake for 10-12 minutes until lightly browned.
- While the avocados bake, warm the beans and prepare the toppings.
- Once baked, assemble the tacos with the avocados, pickled radish slices, hot sauce, cilantro, and lime juice.
Nutrition Facts (estimated)
Servings
4 (2-taco servings)
Calories
400
Total fat
28g
Total carbohydrates
34g
Total protein
6.1g
Sodium
319mg
Cholesterol
0mg
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