Baked Avocado Tacos Recipes
BAKED AVOCADO TACOS RECIPE BY TASTY
Here's what you need: wheat flour, salt, pepper, large eggs, whole wheat bread crumb, paprika, garlic powder, cumin, avocados, plain yogurt, salt, pepper, fresh garlic, lime, green cabbage, red cabbage, shredded carrot, corn tortilla
Provided by Kahnita Wilkerson
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Add the flour, salt, and pepper to a bowl and whisk to combine.
- In a separate bowl, crack the eggs and whisk.
- In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
- Halve the avocados, cutting from the stem to the base.
- Preheat an oven to 350°F (180°C)
- Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
- Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
- Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
- Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
- In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you're ready to serve.
- Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
- Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
- Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 45 grams, Fat 11 grams, Fiber 7 grams, Protein 11 grams, Sugar 6 grams
AVOCADO TACOS
These savory tacos are quick and easy.
Provided by Karyn Ulriksen
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, mix avocados, onions, and garlic salt.
- Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
- Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.8 g, Fat 16.3 g, Fiber 10.4 g, Protein 5.3 g, SaturatedFat 2.4 g, Sodium 110.5 mg, Sugar 1.5 g
BAKED AVOCADO TACOS
One of the gourmet food trucks in my area started serving deep fried avocado tacos and I decided to serve this at home. Everyone cleans the plate with this recipe. This is an easy vegetarian meal that satisfies even the hungriest carnivore. Be sure to pick out perfectly ripe avocados for this recipe - you want them firm but creamy!
Provided by Manda
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spray a 9x13-inch baking dish with cooking spray.
- Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl.
- Beat milk, eggs, and garlic together in a separate bowl until smooth.
- Dip each slice of avocado into flour mixture. Dip the avocado slice into the egg mixture, letting the excess egg drip back into the egg bowl, then dip the slice back into flour mixture. Repeat with remaining avocado slices.
- Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray.
- Bake in the preheated oven until the coating is browned, about 20 minutes. Check for doneness after 15 minutes; rotate the pan once during baking if slices are browning unevenly.
- Stack corn tortillas on a microwave-safe dish with a piece of parchment paper between each tortilla. Heat in the microwave until hot and pliable, about 1 minute.
- Place a heated tortilla onto a work surface; top with chopped cabbage. Place an avocado slice on the cabbage; top taco with cherry tomato halves and shredded Cheddar cheese. Repeat with remaining ingredients.
- For extra flavor, top each taco with a dollop of taco sauce and sour cream.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 59.5 g, Cholesterol 59.5 mg, Fat 15.5 g, Fiber 9.3 g, Protein 12.9 g, SaturatedFat 4.6 g, Sodium 510.9 mg, Sugar 3.3 g
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