Recipe Panko Crusted Lime Avocado Tacos

detroitdad

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Ypsilanti, MI.
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
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 10-12 minutes or until lightly browned on the exterior.
  5. While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.
  6. When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
 
Last edited by a moderator:
Lime juice is in the oil/ milk mixture.

lime zest on the tacos

lime juice on the tacos and in the aioli.

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