Avocado Tacos are something I always order when I see them on the menu… I mean avocados are so clearly delicious, why not make them the star ingredient of a taco. But given avocados soft creamy texture, an avocado taco begs for something crunchy, so that’s where cabbage comes in.
Growing up, i gave cabbage vis a vis coleslaw a bad rap. I really wasn’t about to try anything that was doused in mayonnaise. Now that I am slightly more open to new foods, I like to add a cabbage slaw that’s just lightly dressed with vinegar. And since, I really can’t get enough of tacos (exhibit 1, 2, 3 and 4), I am coming around to eating more cabbage.
Baked Avocado Tacos with Cabbage Slaw
For the baked avocados
- 1/2 cup flour
- paprika, cumin, salt, and pepper to taste
- 2 eggs
- 1/2 cup breadcrumbs
- 1 avocado
For the tacos:
- 4 tortillas
- 1/2 cup cabbage, shredded
- 2 tbsp apple cider vinegar
- 4 tbsp pickled onions
- 4 tbsp cilantro yogurt sauce
Preheat the oven to 350 degrees, line a baking sheet with tinfoil.
In a bowl, add the flour, paprika, cumin, salt and pepper. Stir together.
In a second bowl, crack two eggs, and whisk together.
In a third bowl, add the breadcrumbs.
Cut the avocado in half, and then into 4-6 even slices for each half for a total of 8-12.
Place each slide of avo in flour, then dip in the egg wash, and then in breadcrumbs. Place on the baking sheet. Repeat.
Bake in the oven for 20-25 minutes. Flip the avo to its other side after 10 minutes.
While the avocado is baking, chop the cabbage and place it into a bowl. Pour in two tables of apple cider vinegar and let it sit for 10-20 minutes.
To assemble the tacos, heat up the tortilla and add the baked avocado, cabbage, and pickled onions. Drizzle with cilantro yogurt sauce.
- Dairy-free: these tacos are almost dairy free with the exception of greek yogurt, greek yogurt often doesn’t bother those who are lactose intolerant, but if you are looking for something completely dairy free, you can remove the sauce, or choose a dairy-free yogurt