PANKO BAKED AVOCADO TACOS

[nverland]

PANKO BAKED AVOCADO TACOS
PREP TIME 15 mins COOK TIME 15 mins TOTAL TIME 30 mins Serves: 3-4

INGREDIENTS
PANKO AVOCADOS
2 large ripe avocados
2 Tbsp olive or avocado oil
2 Tbsp plain, unsweetened almond milk
3/4 cup panko bread crumbs
1/4 tsp each salt + pepper
1/2 tsp cumin
1/2 tsp garlic powder

FOR SERVING
6-8 corn or flour tortillas
3/4 cup cooked Pinto or Black Beans
2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar (see instructions)
Lime juice
Fresh cilantro, chopped
Hot Sauce and/or salsa

INSTRUCTIONS
Preheat oven to 450 degrees, 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.
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.
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.
Bake for 10-12 minutes, or until lightly browned on the exterior.
While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.

PICKLED RADISHES: Add 1/4 cup red wine vinegar + 1 Tbsp sugar + pinch sea salt + a dash of water to a mixing bowl and stir to combine. Add thinly sliced radishes and set in the fridge to chill. They only need 5-10 minutes to infuse, but the longer they set the crispier, the tangier they’ll get.
When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
Leftovers do not store well, so only make as many avocados as needed.

NOTES
* Nutrition information is a rough estimate for 1 of 4 servings WITHOUT any additional toppings (just the avocados + taco shells).
NUTRITION INFORMATION
Serving size: 2 tacos Calories: 400 Fat: 28g Saturated fat: 5.5g Carbohydrates: 34g Sugar: 2.1g Sodium: 319mg Fiber: 9.2g Protein: 6.1g