Today is my wife's birthday. She requested Avocado Taco's. I did some research and put this together. PANKO AVOCADOS Ingredients 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 Lime x 2 FOR SERVING 6-8 tortillas (corn for GF eaters or flour) Pickled Red Onions Lime/Cilantro Aioli optional: Lime juice optional: Fresh cilantro, chopped optional: Hot Sauce and/or salsa Instructions Preheat oven to 450 degrees F (232 C), line a baking sheet with foil, and prepare dipping stations by whisking together almond milk, lime juice, 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. When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.