baked · healthy · mexican food · tacos · vegetarian

Plenty Avocado Tacos

Since my 8 years of being vegetarian my veggie friendly habits still linger. I really do enjoy the flavors I developed with a little bit of creativity. The other night I craved tacos, but had no meat and plenty of ripe avocados that I absolutely needed to use. In case you are not a regular avocado buyer, each is over a dollar so they are precious fruit that cannot (SHOULD NOT!) go to waste. So, I decided to make avocado tacos that night. It’s funny how creativity really kicks in when my options are limited or in this case absolutely focused on one ingredient.

First, preheated the oven to 350 degrees. Sliced the avocados in slices, much like a size of an orange wedge. In a small bowl I had  an egg mixture and in the other I seasoned some bread crumbs. I dipped my avocado slices in the egg mixture first, then in the seasoned bread crumbs placing the now coated avocado slices on a baking sheet that I lightly coated with olive oil. Place in the oven at 350 degrees until golden brown.

To utilize some left over avocado I blended together lemon juice, garlic, salt, onion, cilantro and a bit a water. I chopped white onion, cilantro and warmed up corn tortillas over an iron skillet. Doing so will give the tortillas a better flavor and the edge of the tortilla will slightly crisp adding that char flavor.

Lastly, assemble  the taco treating the avocado slices like the meat (with gentle care). Sprinkle with onions and cilantro and pour the avocado sauce over. The outcome, a healthy and delicious dinner for any meatless Monday or when you just have ripe avocados that you absolutely must use ASAP.

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