Tacoavocadowraps Recipes

BAKED AVOCADO TACOS

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.

TACO AVOCADO WRAPS

Steps:

• In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up.

TACO WRAPS

Steps:

• Fry the beef until browned on all sides. Then add the taco mix sachet and follow the manufacturer's instructions (the packet I used said to add 200ml of water and simmer for about 10 minutes).
• Prepare some guacamole and chop the tomatoes into small pieces.
• Take the baby gem lettuce leaves, wash and dry them thoroughly and roughly chop.
• Heat the tortillas in the microwave according to the manufacturer's instructions.
• Prepare the rest of the ingredients and when the meat is cooked let everyone fill their own tortillas to suit.
• Do not to forget to sprinkle some cheddar cheese at the end.
• Fold them tightly with a bottom to stop the contents from spilling.

FISH TACO WRAPS

Steps:

• Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
• Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
• Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
• Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
• Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.

CAULIFLOWER TACOS WITH AVOCADO CREMA

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Toss together the red and green cabbage with the juice of 1 lime. Season with salt and pepper and set aside.
• In a large bowl, mix together the olive oil, chipotle puree, cumin, onion powder, garlic powder, 1 teaspoon of salt and a pinch of pepper. Toss the cauliflower florets in the spice mixture until well coated. Place in a singe layer on the prepared baking sheet. Roast until well browned, 20 to 25 minutes. While the cauliflower roasts, make the avocado crema.
• Place the avocado, chopped cilantro and the juice of the remaining lime in a bowl. Season with salt and pepper and use a fork to mash until the mixture is smooth.
• Heat the tortillas by placing in a dry pan over medium heat for a few seconds, until soft and pliable. Place a few cauliflower florets in each tortilla. Drizzle with the avocado crema and top with the cilantro leaves, cabbage and radishes. Add hot sauce, if desired.
• Put on a platter and garnish with lime wedges and cilantro leaves.

TACO AVOCADO WRAPS

Steps:

• In a small bowl, combine the cream cheese, sour cream, chilies and taco seasoning. Spread about 1/2 cup over each tortilla. Top with the avocados, tomatoes, onions and olives; roll up.

TACO SALAD WRAPS

Steps:

• In a small nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes., Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.

FISH TACO CABBAGE WRAPS

Steps:

• Pat fish dry with paper towels.
• Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers.
• Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.

TACO SALAD WRAPS

Steps:

• In a small nonstick skillet, cook beef over medium heat until no longer pink; drain.
• Stir in 1/3 cup salsa, beans, Worcestershire sauce, onion powder, chili powder, garlic powder and pepper.
• Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes.
• Spoon meat mixture onto each tortilla. Layer with lettuce, tomato, cheese, crushed tortilla chips and remaining salsa; roll up.

BAKED AVOCADO TACOS RECIPE BY TASTY

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!

INSIDE-OUT TACO SALAD WRAPS

Steps:

• In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container.
• On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves.
• To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.

CRUNCHY AVOCADO TUNA WRAPS RECIPE BY TASTY

Steps:

• In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
• Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
• Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop ¼ of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
• Enjoy!

TACO-SALAD WRAPS

Steps:

• With a potato masher or fork, mash together beans, olive oil, cumin, chili powder, and salt in a medium bowl.
• Spread 2 tablespoons bean mixture on each tortilla halfway between the center and bottom edge. Top with 1 to 2 tablespoons each diced tomato and cheese; cover with a lettuce leaf.
• Fold sides of tortilla over filling; roll from bottom to form a cylinder. Roll in waxed paper and fold ends over; tape to secure. Cut wraps in half diagonally. Serve with avocado and mango, if desired.