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.