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Baked Avocado Tacos

by Kahnita Wilkerson • from the video Avocado Favorites

Ingredients

for 6 servings

  • ½ cup
    wheat flour (60 g)
  • ½ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 2 large eggs
  • 1 ½ cups
    whole wheat bread crumb (170 g)
  • ½ teaspoon
    paprika
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    cumin
  • 2 avocados
  • ¾ cup
    plain yogurt (185 g)
  • ¾ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 3 cloves fresh garlic, finely minced
  • 1 lime, juiced
  • ½ cup
    green cabbage, finely sliced (50 g)
  • ½ cup
    red cabbage, finely sliced (50 g)
  • ½ cup
    shredded carrot (55 g)
  • 1 pack corn tortilla

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Preparation

  1. Add the flour, salt, and pepper to a bowl and whisk to combine.
  2. In a separate bowl, crack the eggs and whisk.
  3. In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
  4. Halve the avocados, cutting from the stem to the base.
  5. Preheat an oven to 350°F (180°C)
  6. Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
  7. Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
  8. Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
  9. Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
  10. In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you’re ready to serve.
  11. Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
  12. Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
  13. Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
  14. Enjoy!
 

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