Ingredients

The following ingredients have 4 Servings
  • 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
  • 6-8 whole tortillas ((corn for GF eaters or flour))
  • 3/4 cup cooked pinto or black beans
  • 2 whole radishes ((very thinly sliced and quick pickled with red wine vinegar*))
  • Lime juice ((optional))
  • Fresh cilantro ((optional // chopped))
  • Hot Sauce and/or salsa ((optional))

Instruction

  • Preheat oven to 450 degrees F (232 C), line a baking sheet with foil, and prepare dipping stations by whisking together almond milk 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 (amount as original recipe is written // adjust if altering batch size). 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.
  • I topped mine with pickled radish slices, hot sauce, cilantro and fresh lime juice. Black or pinto beans would also make a great addition for more fiber and protein. Leftovers do not store well, so only make as many avocados as needed.