Panko Baked Avocado Tacos

Name: Taco Alpukat Panggang Panko
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 large ripe avocados; 2 Tbsp olive or avocado oil; 2 Tbsp plain, unsweetened almond milk; 3/4 cup panko bread crumbs ((gluten-free for GF eaters)); 1/4 tsp each salt + pepper; 1/2 tsp cumin; 1/2 tsp garlic powder; 6 -8 whole tortillas ((corn for GF eaters or flour)); 3/4 cup cooked pinto or black beans; 2 whole radishes ((very thinly sliced and quick pickled with red wine vinegar*)); Lime juice ((optional)); Fresh cilantro ((optional // chopped)); Hot Sauce and/or salsa ((optional))

Easy, 30-minute panko baked avocado tacos that are creamy on the inside with a crunch on the outside! Paired perfectly with quick-pickled radish, cilantro, lime juice, and hot sauce!

⏱️ 30 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

2 large ripe avocados
2 Tbsp olive or avocado oil
2 Tbsp plain, unsweetened almond milk
3/4 cup panko bread crumbs ((gluten-free for GF eaters))
1/4 tsp each salt + pepper
1/2 tsp cumin
1/2 tsp garlic powder
6 -8 whole tortillas ((corn for GF eaters or flour))
3/4 cup cooked pinto or black beans
2 whole radishes ((very thinly sliced and quick pickled with red wine vinegar*))
Lime juice ((optional))
Fresh cilantro ((optional // chopped))
Hot Sauce and/or salsa ((optional))

Steps

Preheat oven to 450 degrees F (232 C), line a baking sheet with foil, and prepare dipping stations by whisking together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.
Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces (amount as original recipe is written // adjust if altering batch size). Gently peel away skin.
Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to foil-lined baking sheet and repeat until all avocados are coated.
Bake for 10-12 minutes or until lightly browned on the exterior.
While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.
When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
I topped mine with pickled radish slices, hot sauce, cilantro and fresh lime juice. Black or pinto beans would also make a great addition for more fiber and protein. Leftovers do not store well, so only make as many avocados as needed.

Nutrition Facts (per serving)

Macronutrients

Calories40020% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 375

Per Serving Rp 94/serving

🏠 Save ~Rp 750 compared to buying!

📋 Price Breakdown (15% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
ripe avocados	2 large	-	-
olive or avocado oil	2 tbsp	-	-
plain	2 tbsp	-	-
panko bread crumbs	0.75 cup	-	-
each salt + pepper	0.25 tsp	-	-
cumin	0.5 tsp	Rp 70.000/kg	Rp 175
garlic powder	0.5 tsp	Rp 8.000/100g	Rp 200
-8 whole tortillas	6	-	-
cooked pinto or black beans	0.75 cup	-	-
radishes	2 whole	-	-
Lime juice	-	-	-
Fresh cilantro	-	-	-
Hot Sauce and/or salsa	-	-	-