I know what you’re thinking.
Avocados: Do they get any better?
Answer: Yes. Yes, they do.
How? When you roll them in spicy panko bread crumbs and bake them to crispy perfection.
Let’s do this.
This genius concept was inspired by the panko avocado tacos at Port Fonda – my last meal in Kansas City! It was so memorable I knew I had to recreate them at home.
Once seasoned and breaded, the avocados take 10 minutes to bake, giving you the perfect amount of time to prep your taco ingredients. I went simple:
& Quick-pickled radish
But you could also add beans, salsa, tomato, onion, or whatever else you fancy. That’s the beauty of tacos, no?
I think you guys are going to love these tacos! They’re
Creamy on the inside
Crunchy on the outside
These would make an excellent new take on Mexican night, or served as is with salsa for more of a “chip and dip” situation. You really can’t go wrong with these buttery, crispy dream boats. I’m in love.
If you try this recipe, please let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see! It seriously makes our day. Cheers, friends!
Panko Baked Avocado Tacos
- 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)
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.
*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 (amounts as original recipe is written // adjust if altering batch size). 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.
*Nutrition information is a rough estimate calculated WITHOUT any additional toppings (just the avocados + taco shells).
*Inspired by the fried avocado tacos at Port Fonda.
*Loosely adapted from Peta
Nutrition Per Serving (1 of 4 two-taco servings)
- Calories: 400
- Fat: 28g
- Saturated fat: 5.5g
- Sodium: 319mg
- Carbohydrates: 34g
- Fiber: 9.2g
- Sugar: 2.1g
- Protein: 6.1g