Looking for an easy summer dinner that will please your crowd and make everyone wonder what you’re celebrating? Panko crusted baked avocado tacos with a garlicy, spicy crema will do the trick.
I know, I know, the world has gone crazy for avocados. Maybe some have just discovered smearing avocado on toast and topping it with an egg, but some of us have been enjoying avocados in every possible way for a lifetime. With the avocado’s new found 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 we roll. The good thing is that they are super easy to make. Their deliciousness lies in their simplicity and some really good spicy crema.
Start with simple ingredients. Panko bread crumbs stay crispy and crunchy while the smooth creamy, fresh interior makes it a hit. Garlic powder and fresh ground cumin add layers of flavor. Cabbage, radishes, tomato, jalapeño and cilantro add crunch and bold flavors. They’re easy to eat on warm tortillas so clean up is minimal.
Crispy Panko Crusted Baked Avocado Tacos
- 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 & TOPPINGS
- 2 tomatoes, diced
- 4 radishes, thinly sliced
- Finely sliced purple cabbage
- 2 jalapeño peppers sliced thin
- 1 garlic clove, minced
- Salt and freshly ground black pepper
- 1 cup sour cream
- Zest and juice of 1 lemon
- 3-4 Tbs Cholula hot sauce.
- 12 small flour tortillas
- ¼ cup chopped fresh cilantro leaves
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Halve the avocados. Remove the pits and then 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 white, 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, Cholula sauce and garlic to 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 and 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.
If you’re not in the mood for tacos, these baked avocado “fries” make a great side dish with any 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 a kick more flavor. Without all the taco fixin’s they are a bit plain without the extra spice.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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