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Vegetarian

Crispy Baked Avocado Tacos
Ingredients
You'll need nonstick cooking spray for this recipe. To warm the tortillas, heat them in a skillet over medium-high until lightly charred or cover with a damp paper towel and microwave until soft, about 30 seconds.
1/4 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
1 tsp. garlic powder
Salt
2 ripe but firm avocados, peeled and cut into 1/2"-thick strips
2 cups thinly sliced red cabbage or coleslaw mix
2 Tbsp. lime juice, plus wedges for serving
1/4 cup sour cream
2 Tbsp. water, plus more as needed
8 (6") corn tortillas, warmed
Toppings such as cilantro leaves, pickled red onion, pickled jalapenos, crumbled cotija cheese, sliced radishes, and/or pico de gallo
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Crispy Baked Avocado Tacos

Crispy Baked Avocado Tacos

Crispy Baked Avocado Tacos
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:15 minutes
directions
1. Center a rack in oven and heat to 450 degrees. Line a baking sheet with parchment and set aside.
2. Place flour in a shallow bowl. In a separate shallow bowl, whisk egg until lightly beaten. In a third shallow bowl, whisk panko, garlic powder, and 1/4 teaspoon salt.
3. Working with a few avocado pieces at a time, dredge lightly in flour, then dip into egg and let excess drip off. Coat with panko mixture, then transfer to prepared baking sheet. Coat generously with cooking spray. Bake until avocados are browned and crispy, 12 to 15 minutes, flipping halfway through.
4. Meanwhile, toss cabbage and lime juice in a medium bowl and season with salt to taste. In a small bowl, stir together sour cream, water, and a pinch of salt, adding more water as needed until crema is thin enough to drizzle.
5. Serve avocado slices alongside warmed tortillas, cabbage mixture, crema, and any additional toppings.
Hannaford fresh Magazine, May-June 2022
 
 
 
 
 
 
 
 
 
 
 
 
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