Panko Crunchy Avocado Tacos

Panko crusted avocado tacos – yes – and they are amazing!! You want the avocados to be a little firm. Leave off the cheese and they are vegan.

  • 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
  • 6-8 tortillas
  • 1/2 red onion, very thinly sliced
  • Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Hot Sauce and/or salsa

Preheat oven to 450 degrees , line a baking sheet with parchment paper. whisk together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.

Halve avocados, remove from skin and slice into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces.

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 lined baking sheet and repeat until all avocados are coated.

Bake for 10-12 minutes or until lightly browned on the exterior.

Assemble tacos and serve with slaw.

Serves 3 – 4.

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