Looking for an easy summer dinner that will please a crowd and make everyone wonder what you’re celebrating? Panko-crusted baked avocado tacos with a spicy garlic crema will do the trick.
The world has gone crazy for avocados recently. While some have just discovered the art of smearing avocado on toast and topping it with an egg, some of us have been enjoying avocados in every possible way for a lifetime. With the avocado’s newfound popularity, it’s easy to find them on just about any menu. One of my favorites is Avocado Soft Tacos at Tall Boy Taco in Chicago. I could live on their menu! Sadly, it’s 30 miles from home, so making my own is how I roll. The good thing is that these tacos are super easy to make. The deliciousness lies in their simplicity and some really good spicy crema.
Start with simple ingredients. Panko bread crumbs are crispy and crunchy against the creamy avocado interior. Garlic powder and fresh-ground cumin add layers of flavor. Cabbage, radishes, tomato, jalapeño and cilantro add a crunchy, bold bite. As if the flavor wasn’t enough, they’re easy to eat on warm tortillas, so cleanup is minimal.
If you’re not in the mood for tacos, baked avocado “fries” make a great side dish with meat or fish. Be careful – they are super scrumptious. Before you know it they’ll be gone. Just a note, if you choose to eat them as a side, add a bit more garlic and cumin to give the crust more flavor. Without all the taco fixings they need the extra spice to really stand out.
Crispy Panko-Crusted Baked Avocado Tacos
For the Panko Crust
- 4 California avocados
- 1/2 cup lemon juice
- 1 cup all-purpose flour
- 1 teaspoon salt, plus more to finish
- 2-3 egg whites
- 2½ cups panko bread crumbs
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
Tacos and Toppings
- 2 tomatoes, diced
- 4 radishes, thinly sliced
- Finely-sliced purple cabbage
- 2 jalapeño peppers, thinly sliced
- 1 garlic clove, minced
- Salt & freshly-ground black pepper
- 1 cup sour cream
- Zest and juice of 1 lemon
- 3-4 tablespoons of Cholula hot sauce
- 12 small flour tortillas
- ¼ cup fresh cilantro leaves. chopped
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Halve the avocados. Remove the pits and peel carefully to remove the flesh from the skin. Cut each half into 6 thick slices (you’ll get 12 slices per avocado; 48 total).
- Place the lemon juice in a small bowl. In a large, shallow bowl, stir the flour with the salt to combine. In another large, shallow bowl, lightly whisk the egg whites. In a third large, shallow bowl, stir the bread crumbs with the cumin and garlic powder to combine.
- Working in batches, dip each piece of avocado first into the lemon juice, then into the flour mixture, then into the egg whites, then into the bread crumb mixture. Transfer the breaded avocado slices to the prepared baking sheet. Repeat with the remaining avocado slices.
- Bake until the breading is golden brown and crisp, 15 to 20 minutes.
- In a small bowl, stir the sour cream with the lemon zest and juice. Add Cholula sauce and garlic and combine. If desired, warm the tortillas in a medium skillet over high heat (30 seconds to 1 minute per side).
- Place 3-4 avocado slices on each tortilla, then top each with a spoonful of tomatoes, purple cabbage, radish slices, jalapeno, a drizzle of lime crema and a few cilantro leaves. Place three tacos on each plate and serve immediately.