Panko Baked Avocado Tacos

• Vegetarian

• Produce

  • 2 Avocados, large ripe
  • 1 Cilantro, fresh
  • 1/2 tsp Garlic powder
  • 3/4 cup Pinto or black beans, cooked

• Refrigerated

  • 2 tbsp Almond milk, plain unsweetened

• Condiments

  • 1 Hot sauce and/or salsa
  • 1 Lime juice

• Baking & Spices

  • 2 tbsp Olive or avocado oil
  • 1/4 tsp Salt + pepper

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 6 Corn or flour tortillas
  • 3/4 cup Panko bread crumbs

Found on minimalistbaker.com

Description

Ingredients

• 2 large ripe avocados
• 2 Tbsp olive or avocado oil
• 2 Tbsp plain, unsweetened almond milk
• 3/4 cup panko bread crumbs
• 1/4 tsp each salt + pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 6-8 corn or flour tortillas
• 3/4 cup cooked Pinto or Black Beans
• 2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar (see instructions)
• Lime juice
• Fresh cilantro, chopped
• Hot Sauce and/or salsa

Directions

• Preheat oven to 450 degrees, line a baking sheet with foil, and prepare dipping stations by whisking together almond milk and oil in a shallow bowl, and mixing panko bread crumbs and spices in another shallow bowl.
• Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces. Gently peel away skin.
• Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to foil-lined baking sheet and repeat until all avocados are coated.
• Bake for 10-12 minutes, or until lightly browned on the exterior.
• While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.
• PICKLED RADISHES: Add 1/4 cup red wine vinegar + 1 Tbsp sugar + pinch sea salt + a dash of water to a mixing bowl and stir to combine. Add thinly sliced radishes and set in the fridge to chill. They only need 5-10 minutes to infuse, but the longer they set the crispier, more tangy theyll get.
• When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
• I topped mine with pickled radish slices, hot sauce, cilantro and fresh lime juice. Black or pinto beans would also make a great addition for more fiber and protein. Leftovers do not store well, so only make as many avocados as needed.

Nutrition