Crispy Baked Avocado Tacos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 4 tacos
INGREDIENTS
Salsa
1 cup (230 g) finely chopped pineapple
1 tomato, finely chopped
½ red bell pepper
½ red onion, chopped (¼ cup)
1 clove garlic, minced
½ jalapeno
⅛ tsp cumin
⅛ tsp salt
Avocado Tacos
1 avocado
1 tsp (5 mL) lime juice
A sprinkle each of salt and pepper
¼ cup (35 g) all-purpose flour
1 egg, whisked
½ cup (65 g) bread crumbs
4 medium flour tortillas (homemade recipe here)
Sauce
¼ cup plain yogurt (or dairy-free alternative)
2 Tbsp mayonnaise
1 clove garlic, minced
½ tsp (2 mL) lime juice
¼ tsp salt
⅛ tsp black pepper
INSTRUCTIONS
Combine all Salsa ingredients (finely chop by hand or blitz in the food processor), cover, and set in fridge.
Cut avocado in half lengthwise. Give the seed a nice whack with your knife, then rotate the knife to pop out the seed. Set avocado skin side down and cut each half into 4 equal sized pieces (8 pieces in total), then gently peel the skin off of each.
Rub each slice with a bit of lime juice and sprinkle each with a pinch of salt and pepper.
Arrange your workspace so you have a bowl of flour, a bowl of whisked egg, a bowl of breadcrumbs, and a parchment paper lined baking sheet. Dip each avocado slice first in the flour, coating generously, then in the egg, and finally in the bread crumbs. Set your coated slice on the baking sheet, rinse your hands, and repeat with all 8 pieces.
Bake avocado at 450 degrees F (230 C) for about 10 minutes, until lightly browned.
While avocados are cooking, combine all Sauce ingredients.
To prepare, spoon salsa onto a tortilla, top with 2 pieces of avocado, and drizzle with yogurt sauce. Serve immediately and enjoy!
From liveeatlearn.com