Taco Alpukat Panggang Panko

Name: Taco Alpukat Panggang Panko
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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))

Easy, 30-minute panko baked avocado tacos that are creamy on the inside with a crunch on the outside! Paired perfectly with quick-pickled radish, cilantro, lime juice, and hot sauce!

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang 👁️ 22 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

4 porsi

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))

Langkah-langkah

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.