• 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


  1. 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.
  2. 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.
  3. 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.
  4. Bake for 10-12 minutes, or until lightly browned on the exterior.
  5. While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.
  6. 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.
  7. When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
  8. 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.