2Food > Panko Baked Avocado Tacos

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Panko Baked Avocado Tacos

Prep Time: 15 min.
Cook Time: 15 min.
Total Time: 30 min.
Servings: 3

What you need

2 Tbsp plain, unsweetened almond milk
2 Tbsp olive or avocado oil
2 large ripe avocados
1/2 tsp cumin
6-8 corn or flour tortillas
Fresh cilantro, chopped
1/2 tsp garlic powder
Hot Sauce and/or salsa
Lime juice
3/4 cup panko bread crumbs
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)
1/4 tsp each salt + pepper

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How to do it

1. 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.

2. 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.

3. 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 they'll 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.

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Nutrition

Calories
605.84cal ( 30.29% of daily need)
Fat
34.25g ( 52.69% of daily need)
Saturated Fat
5.16g ( 32.22% of daily need)
Carbohydrates
66.33g ( 22.11% of daily need)
Sugar
5.04g ( 5.6% of daily need)
Cholesterol
0mg ( 0% of daily need)
Sodium
743.2mg ( 32.31% of daily need)
Protein
13.63g ( 27.27% of daily need)
Folate
266.47µg ( 66.62% of daily need)
Fiber
15.05g ( 60.21% of daily need)
Vitamin B1
0.65mg ( 43.15% of daily need)
Manganese
0.84mg ( 41.99% of daily need)
Vitamin K
31.72µg ( 30.21% of daily need)
Vitamin B3
5.79mg ( 28.96% of daily need)
Potassium
977.89mg ( 27.94% of daily need)
Vitamin C
22.93mg ( 27.79% of daily need)
Selenium
19.42µg ( 27.74% of daily need)
Phosphorus
277.22mg ( 27.72% of daily need)
Iron
4.65mg ( 25.82% of daily need)
Copper
0.46mg ( 23.21% of daily need)
Magnesium
91.73mg ( 22.93% of daily need)
Vitamin B6
0.45mg ( 22.29% of daily need)
Vitamin B5
2.19mg ( 21.92% of daily need)
Vitamin B2
0.35mg ( 20.47% of daily need)
Vitamin E
2.98mg ( 19.89% of daily need)
Calcium
139.31mg ( 13.93% of daily need)
Zinc
1.94mg ( 12.96% of daily need)
Vitamin A
224.55IU ( 4.49% of daily need)

Breakdown

Proteins
8.68%
Fat
49.07%
Carbs
42.25%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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