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The ingredients needed to cook Panko Baked Avocado tacos:
- Provide Panko Avocados
- You need 2 large avocados
- Take 2 tbsp olive oil or Avocado oil
- Use 2 tbsp plain, unsweetened almond milk
- Use 3/4 cup panko bread crumbs
- Provide 1/4 tsp each salt and pepper
- Get 1/2 tsp ground cumin
- Use 1/2 garlic powder
- Provide For Serving
- Use 6 corn or flour tortillas
- You need 3/4 cup cooked Pinto or black beans
- You need 1 lime juice
- Provide 1 fresh cilantro, chopped
- Prepare 1 hot sauce and/or salsa
Instructions 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!
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