Baked Avocado Tacos

By Vegiegail

Ingredients

• 2 large Hass avocados, pitted, peeled, and sliced into bite-size pieces
• 1/2 cup soy milk
• 1 Tbsp vegetable oil
• 1/2 cup flour
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp crushed red pepper
• 1 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup panko bread crumbs

Details

Servings 2
Adapted from peta.org

Preparation

Step 1

Preheat the oven to 450°F.

Whisk the soy milk and vegetable oil together in a small bowl.

Whisk together the bread crumbs and spices in another small bowl.

Take a slice of avocado and roll in the flour. Dip into the soy milk and oil mixture, then roll in the bread crumb mixture until evenly coated. Place on a foil-lined baking sheet. Repeat until all the avocado pieces are used.

Bake for 20 minutes, rotating halfway through.

Serve immediately with lettuce, tomatoes, and cilantro-lime crema or chipotle-yogurt sauce atop a soft corn tortilla.

Try a gluten-free version by using an all-purpose gluten-free flour and crushed almonds in place of bread crumbs and baking for 12 to 15 minutes.

How will you eat them? Try creating the perfect pairing by adding the bites to some fresh-cut French fries for a vegan version of “fish and chips,” using them to accent a light salad with a citrus dressing, or layering them on a baguette with tomato, onion, arugula, and vegan mayo for an out-of-this-world sandwich.