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
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
FRIED AVOCADO TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 8 tacos
Number Of Ingredients 21
Steps:
- Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
- To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
- Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
- Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
- Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
- Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.
BEEF & AVOCADO TACOS
Make and share this Beef & Avocado Tacos recipe from Food.com.
Provided by gojenni714
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drizzle lemon juice over avocado.
- Toss gently and set aside.
- Trim fat from steak.
- Cut beef into 2x1 inch thin strips.
- Thread steak onto four 12 inch skewers, accordion style.
- Thread onions and peppers on additional skewers, alternately with onion and pepper.
- Brush with oil.
- Grill kabobs over medium heat for 10 to 12 minutes or until steak is cooked to desired doneness.
- Brush occasionally with salsa.
- Divide steak, onion, peppers, avocado lettuce and tortillas.
- Serve with tortillas and additional salsa.
Nutrition Facts : Calories 387.5, Fat 27.9, SaturatedFat 8.4, Cholesterol 76, Sodium 260.4, Carbohydrate 11.9, Fiber 4.6, Sugar 3.8, Protein 23.9
AVOCADO TACOS
These are soft tacos filled with sauted onions, peppers, avocado and fresh salsa. Makes for a great lunch.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 6 soft tacos
Number Of Ingredients 17
Steps:
- To Make Fresh Tomato Salsa: Mix together all ingredients, tomatoes through salt and pepper and refrigerate.
- Spray skillet with cooking spray. Lightly saute onion, green and red peppers.
- Cut avocado into 6 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Season with salt and pepper, if desired. Fold tortillas and serve.
Nutrition Facts : Calories 291.4, Fat 9.7, SaturatedFat 1.9, Sodium 754.9, Carbohydrate 45.5, Fiber 8, Sugar 8.9, Protein 8
BAJA AVOCADO TACOS WITH CHIPOTLE CREMA & PICKLED SLAW
A veggie take on a Californian Baja fish taco, with crispy battered avocado with a spicy crema. You could also use fish or other veg, like asparagus
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 45m
Yield 2 as a dinner, or 4 as a light lunch
Number Of Ingredients 20
Steps:
- First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed.
- For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside.
- To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.
- Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins - if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt.
- Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.
Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
AIR FRYER AVOCADO TACOS
The contrast of the crispy crust and creamy inside of fried avocado slices make them a fantastic vegetarian taco filling inspired by Torchy's Tacos. This version uses the air fryer to avoid the fuss of deep frying in oil and adds a sweet-tart mango and grapefruit salsa.
Provided by Gabriela Rodiles
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat a 6-quart air fryer to 390 degrees F.
- Whisk together the panko, cumin, paprika, 1 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl. Juice 1 lime into a shallow bowl. Dip an avocado slice into the lime juice, then firmly press into the panko mixture, turning to coat on all sides. Place in the air fryer basket and repeat with the remaining slices. Spray with nonstick cooking spray. Cook until golden brown, about 8 minutes.
- Meanwhile, make the mango salsa. Cut the mango into two halves and remove the skin. Cut each half vertically into thin strips, then flip each strip on its side and julienne diagonally into thin matchsticks.
- Using a sharp knife (chef's or paring), cut both ends off the grapefruit. Stand the grapefruit on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut in between the membranes to remove the grapefruit segments, letting them drop onto the cutting board. Dice the segments.
- Combine the grapefruit, mango, red onion and jalapeño in a medium bowl. Squeeze the remaining juice from the center of the grapefruit into the bowl. Zest one lime and add the zest to the bowl, then juice it into the bowl. Season with 1 teaspoon kosher salt. Stir together and set aside.
- Mix the yogurt with the juice of the third lime in a small bowl. Set aside.
- Place 2 tortillas on each of 2 plates. Spoon a quarter of the Greek yogurt onto each tortilla and top with 3 pieces of fried avocado. Spoon a quarter of the mango salsa onto each and garnish with cilantro leaves.
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- 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.
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- Preheat the oven to 450°F (230°C). Spray the Large Bar Pan with oil using the Kitchen Spritzer.Use the Quick Slice to cut the avocados into slices.
- Dip 4–5 avocado slices at a time in the panko mixture and coat on both sides.Place the avocado slices on the pan and bake for 10–12 minutes, or until they’re light golden brown and crispy.For the slaw, use the Multi-Grater & Slicer, fitted with the coarse grater disk, to grate the radishes and carrot into a small Glass Mixing Bowl.Zest the lime with the Microplane® Zester to measure ½ tbsp (7 mL) and set it aside.
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