Baked Avocado

5.0 from 15 reviews

PANKO BAKED AVOCADO TACOS

Serves: 3-4

• 2 large ripe avocados
• 2 Tbsp olive or avocado oil
• 2 Tbsp plain, unsweetened almond milk
• 3/4 cup panko bread crumbs (gluten-free for GF eaters)
• 1/4 tsp each salt + pepper
• 1/2 tsp cumin
• 1/2 tsp garlic powder

FOR SERVING

• 6-8 tortillas (corn for GF eaters or flour)
• 3/4 cup cooked pinto or black beans
• 2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar*
• optional: Lime juice
• optional: Fresh cilantro, chopped
• optional: Hot Sauce and/or salsa

1. Preheat oven to 450 degrees F (232 C), 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.
2. 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.
3. 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.
4. Bake for 10-12 minutes or until lightly browned on the exterior.
5. While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.
6. When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
7. 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.