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In the world of culinary delights, tacos hold a special place as a versatile and beloved dish. They can be filled with endless combinations of flavors, textures, and ingredients, making them a favorite for both casual gatherings and gourmet meals. Among the myriad of taco variations, crispy panko avocado tacos stand out as a unique and enticing option. This dish not only caters to the growing demand for plant-based and vegetarian recipes but also offers a delightful contrast of textures and flavors that will tantalize your taste buds.

Crispy Panko Avocado Tacos

Discover a delicious twist on a classic favorite with crispy panko avocado tacos. This unique dish combines the creamy texture of ripe avocados with a crunchy panko coating, creating a satisfying bite that’s both healthy and indulgent. Perfect for plant-based eaters, these tacos are customizable with fresh toppings like cabbage, tomatoes, and cilantro. With easy preparation steps and amazing flavor, they’re sure to impress at any gathering. Try making these delightful tacos for a fun and flavorful meal!
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Ingredients
  

2 ripe avocados, halved and pitted

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil (for drizzling)

8 corn tortillas

1 cup shredded red cabbage

1/2 cup diced tomatoes (fresh or canned)

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

Sriracha or your favorite hot sauce (optional)

Instructions
 

Prepare the Avocados: Gently scoop out the flesh from the avocado halves, being careful not to break them. Cut the flesh into thick slices, about 1-inch wide.

    Set Up Breading Station: In three separate bowls, place the all-purpose flour mixed with a pinch of salt and pepper in one, beat the eggs in the second, and the panko breadcrumbs mixed with garlic powder, onion powder, smoked paprika, salt, and pepper in the third.

      Bread the Avocado: Dip each avocado slice into the flour (shake off excess), then into the beaten eggs, and finally coat with the panko mixture. Press gently to ensure the breadcrumbs stick well.

        Fry the Avocados: In a large skillet, heat enough oil to cover the bottom over medium heat. Once hot, add the breaded avocado slices in batches, frying until golden brown and crispy on both sides (about 2-3 minutes per side). Remove and place on a paper towel-lined plate to soak up excess oil.

          Warm the Tortillas: In a separate pan or directly over a flame, warm the corn tortillas for about 10-15 seconds on each side until pliable.

            Assemble the Tacos: Place a few crispy avocado slices on each warm tortilla. Top with shredded red cabbage, diced tomatoes, and chopped cilantro.

              Add Finishing Touches: Drizzle with a little olive oil and a squeeze of fresh lime juice. If desired, add a few drops of Sriracha or your favorite hot sauce for an extra kick.

                Serve and Enjoy: Serve immediately while the avocado is still warm and crispy. Garnish with additional lime wedges on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings