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To achieve that irresistible crunch that makes baked avocado tacos so delightful, the breadcrumb mixture plays a crucial role. Start by selecting high-quality breadcrumbs; panko breadcrumbs are particularly recommended for their airy texture and superior crunch. In a medium-sized mixing bowl, combine about one cup of panko breadcrumbs with spices such as garlic powder, onion powder, smoked paprika, and a pinch of salt.

Crunchy Baked Avocado Tacos

Discover a fresh twist on your taco night with Crunchy Baked Avocado Tacos! This innovative recipe replaces traditional taco shells with creamy, nutrient-rich avocados for a delightful crunch and flavor explosion. Perfect for any occasion, these tacos are not only satisfying but also packed with health benefits. Customize them with your favorite toppings for a colorful and delicious meal everyone will love. Try this healthy, fun dish and impress your guests!
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Ingredients
  

2 ripe avocados, halved and pitted

1 cup panko breadcrumbs

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

8 small corn tortillas

1 cup shredded purple cabbage

1/2 cup cherry tomatoes, diced

1/4 cup fresh cilantro, chopped

1 lime, zested and juiced

1/2 cup sour cream or Greek yogurt (optional, for serving)

Hot sauce (optional, for serving)

Instructions
 

Preheat Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare Avocados: Scoop the flesh out of each avocado half, leaving about 1/4 inch of avocado on the skin for structure. Place the scooped avocado in a bowl, mash lightly, and set aside.

      Make Breadcrumb Mixture: In a mixing bowl, combine panko breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well to combine.

        Coat Avocado Skins: Brush the inside of the avocado skins with a little olive oil and season with salt. Then, fill each skin with the reserved mashed avocado.

          Bread the Avocados: Take the stuffed avocado skins and press the tops into the breadcrumb mixture, ensuring they are well-coated. Place the coated avocados on a baking sheet lined with parchment paper.

            Bake: Bake in the preheated oven for 12-15 minutes or until the breadcrumbs are golden and crispy.

              Warm the Tortillas: While the avocados are baking, heat the corn tortillas in a skillet over medium heat for about 15-20 seconds on each side, or until warmed through and slightly toasted.

                Prepare Toppings: In a separate bowl, toss the shredded purple cabbage with lime juice, lime zest, salt, and a dash of pepper. Mix until well combined.

                  Assemble Tacos: Once the avocado tacos are baked, place each crunchy avocado shell on a tortilla. Top with the seasoned cabbage, diced cherry tomatoes, and fresh cilantro.

                    Serve: Drizzle with sour cream or Greek yogurt if desired, add a splash of hot sauce, and enjoy your delicious Crunchy Baked Avocado Tacos!

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