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