Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, panko baked avocado tacos. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Paired perfectly with quick-pickled radish, cilantro, lime juice, and hot sauce! Panko crusted baked avocado tacos with a garlicy, spicey crema will do the trick. I know, I know, the world has gone crazy for avocados.
Panko Baked Avocado tacos is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Panko Baked Avocado tacos is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook panko baked avocado tacos using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Panko Baked Avocado tacos:
- Make ready Panko Avocados
- Make ready 2 large avocados
- Get 2 tbsp olive oil or Avocado oil
- Prepare 2 tbsp plain, unsweetened almond milk
- Get 3/4 cup panko bread crumbs
- Take 1/4 tsp each salt and pepper
- Get 1/2 tsp ground cumin
- Prepare 1/2 garlic powder
- Get For Serving
- Prepare 6 corn or flour tortillas
- Make ready 3/4 cup cooked Pinto or black beans
- Get 1 lime juice
- Get 1 fresh cilantro, chopped
- Take 1 hot sauce and/or salsa
Panko Baked Avocado tacos I'm known for healthy, simple meals I can cook in a small kitchen. I added cheese and lettuce to mine. Avocados: Breaded with panko then either baked or air fried into crispy perfection.; Pineapple Salsa: We'll make a quick pineapple salsa, but feel free to sub your favorite store bought salsa!; Creamy Chipotle Sauce: A simple combo of yogurt, mayo, and adobo sauce (from a jar of chipotle peppers). This stuff is always a hit at taco nights!
Steps to make Panko Baked Avocado tacos:
- Preheat oven to 450°F, line a baking sheet w/ foil, & prepare dipping stations by whisking together almond milk & oil in a shallow bowl, and mixing panko bread crumbs and spices in another shallow bowl.
- Halve avocados & carefully use large knife to cut into the pits, twist and remove. Then lay avocado have skin side down & 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 & gently coat. Transfer to foil-lined baking sheet and repeat until all are coated.
- Bake for 10 to 12 minutes or until lightly browned on the exterior
- While avocados are baking, prep toppings. Warn beans + season to taste, slice lime, chopped cilantro.
- When I have a cuddle there done baking, remove from oven and immediately assemble tacos. They taste best when fresh. Enjoy!
These vegan crispy sweet potato tacos with avocado cream are a dream come true. Epically crispy, flavorfully seasoned baked sweet potato spears are nestled into warm tortillas and topped with crunchy cabbage, creamy avocado aioli, and fresh cilantro. A spritz of zesty lime juice brings them together in the best of ways. The panko gets soggy, if these sit for too long, so I recommend serving your avocado tacos immediately. The real trick isn't storing properly but reheating properly.
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