Panko Baked Avocado tacos

Name: Panko Baked Avocado tacos
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 large avocados; 2 tbsp olive oil or Avocado oil; 2 tbsp plain, unsweetened almond milk; 3/4 cup panko bread crumbs; 1/4 tsp each salt and pepper; 1/2 tsp ground cumin; 1/2 garlic powder; 6 corn or flour tortillas; 3/4 cup cooked Pinto or black beans; 1 lime juice; 1 fresh cilantro, chopped; 1 hot sauce and/or salsa

CafeGal @cook_2747899

Delaware

I'm known for healthy, simple meals I can cook in a small kitchen. I added cheese and lettuce to mine.

CafeGal @cook_2747899

Delaware

I'm known for healthy, simple meals I can cook in a small kitchen. I added cheese and lettuce to mine.

Saved

Ingredients

10 mins

6 servings

Panko Avocados
2large avocados
2 tbspolive oil or Avocado oil
2 tbspplain, unsweetened almond milk
3/4 cuppanko bread crumbs
1/4 tspeach salt and pepper
1/2 tspground cumin
1/2garlic powder
For Serving
6corn or flour tortillas
3/4 cupcooked Pinto or black beans
1lime juice
1fresh cilantro, chopped
1hot sauce and/or salsa

Saved

Steps

10 mins

1

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.
2

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.
3

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.
4

Bake for 10 to 12 minutes or until lightly browned on the exterior
5

While avocados are baking, prep toppings. Warn beans + season to taste, slice lime, chopped cilantro.
6

When I have a cuddle there done baking, remove from oven and immediately assemble tacos. They taste best when fresh. Enjoy!