Baked Avocado Tacos Recipe By Tasty Recipes

BAKED AVOCADO TACOS RECIPE BY TASTY

Baked Avocado Tacos Recipe by Tasty image

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

Ingredients

½ cup wheat flour
½ teaspoon salt
¼ teaspoon pepper
2 large eggs
1 ½ cups whole wheat bread crumb
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon cumin
2 avocados
¾ cup plain yogurt
¾ teaspoon salt
½ teaspoon pepper
3 cloves fresh garlic, finely minced
1 lime, juiced
½ cup green cabbage, finely sliced
½ cup red cabbage, finely sliced
½ cup shredded carrot
1 pack corn tortilla

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

Avocado Tacos image

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

Ingredients

3 avocados - peeled, pitted, and mashed
¼ cup onions, diced
¼ teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste

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

AVOCADO TACOS

Avocado Tacos image

Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that's poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both "a comfort," he said, and "a cultural expression." In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.

Provided by Jeff Gordinier

Categories dinner, lunch, tacos, main course

Time 45m

Yield 12 tacos

Number Of Ingredients 8

Ingredients

4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro

Steps:

Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 94 milligrams, Sugar 2 grams

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