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Avocado Street Tacos



Ingredients

2 firm but ripe avocados sliced (1/2" thick)

1/4 C whole wheat flour

1 Tbsp garlic powder 1 Tbsp chili powder 1 1/2 teaspoon salt 1 1/2 tsp cumin

4 Tbsp lime juice or 2 fresh lime juiced 1/4 C olive oil 1 cup whole grain bread crumbs like panko 15-ounce can black beans drained and rinsed 1/4 C chipotle chili peppers & adobo sauce (mince the pepper) 1 head romaine lettuce thinly sliced 1 cup pico de gallo or salsa (store bought or homemade) - make sure no added sugar! 8-12 whole grain tortillas 6" size is best, (choose a healthy tortilla to make this a super healthy meal!)

6 tablespoons mayonnaise 1/2 bunch cilantro, chopped

Instructions

Preheat the oven to 425F Use an air fryer or convection bake setting if available to add extra crispiness. Combine flour, 1/2 Tbsp garlic powder, 1/2 Tbsp chili powder, and 1 tsp of the salt in a small bowl stir together then pour it onto a plate. In a bowl, stir together 2 Tbsp lime juice and olive oil. Pour bread crumbs on a second plate Dredge each avocado slice in the flour, dip in oil lime juice mix, then roll in bread crumbs. Place avocado slices on a parchment lined baking sheet. Bake for 10 -15 minutes until golden brown. While the avocado fries are cooking, prepare the bean mix and sauce In a mixing bowl combine beans, chipotle chili peppers & adobo sauce, cumin, and remaining chili powder mix and set aside. Sauce- In a small mixing bowl combine; remaining lime juice, mayo, cilantro, cumin, remaining garlic powder, and remaining salt. Stir well. Chill until ready to serve. If desired, char tortillas on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or place in the oven in a baking dish for 4 minutes along with the avocado fries. Assemble the tacos place romaine lettuce then bean mix on tortilla, top with avocado fries, pico de gallo, cilantro sauce and ENJOY.


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