- 2 large ripe avocados
- 2 Tbsp olive or avocado oil
- 2 Tbsp plain, unsweetened almond milk
- 3/4 cup panko bread crumbs
- 1/4 tsp each salt + pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 6-8 corn or flour tortillas
- 3/4 cup cooked Pinto or Black Beans
- 2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar (see instructions)
- Lime juice
- Fresh cilantro, chopped
- Hot Sauce and/or salsa
- Preheat oven to 450 degrees, 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. 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.
- PICKLED RADISHES: Add 1/4 cup red wine vinegar + 1 Tbsp sugar + pinch sea salt + a dash of water to a mixing bowl and stir to combine. Add thinly sliced radishes and set in the fridge to chill. They only need 5-10 minutes to infuse, but the longer they set the crispier, more tangy they’ll get.
- 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.