Panko Avocados

This is a bit of a long one but everyone loves avocados! These are great for a vegetarian taco filling, or to pile onto a meat filled taco as well. They’re pretty quick to make too so you can avocado in no time!


  • 2 large avocados
  • 2 tablespoon of olive oil
  • 2 tablespoon plain, unsweetened almond milk
  • 3/4 cup panko bread crumbs
  • 1/4 teaspoon each salt + pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

To Serve

  • 6-8 corn or flour tortillas
  • 3/4 cup cooked Pinto or Black Beans
  • 2 radishes, very thinly sliced and quick pickled with 1/2 cup red wine vinegar
  • Lime juice
  • Fresh corriander, chopped
  • Salsa


  1. Preheat oven to 450 degrees. Prepare dipping stations by whisking together almond milk and oil in a shallow bowl, and mixing panko bread crumbs and spices in another.
  2. Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Lay avocado halves skin side down and cut into 3 equal parts. Each avocado should give you 6 pieces. Repeat until you have 12 pieces. Gently peel away skin.
  3. 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 baking sheet and repeat until all avocados are coated.
  4. Bake for 10-12 minutes, or until lightly browned on the exterior.
  5. While avocados are baking, prep toppings. Warm beans, slice lime, chop coriander.
  6. PICKLED RADISHES: Add 1/4 cup red wine vinegar, 1 tablespoon sugar, pinch sea salt and a dash of water to a mixing bowl and stir to combine. Add thinly sliced radishes and set in the fridge to chill. They only need 5-10 minutes to infuse, but the longer they set the crispier, more tangy they’ll get.
  7. When avocados are done baking, remove from oven and immediately assemble tacos.
  8. Top with pickled radish slices, hot sauce, coriander and fresh lime juice.

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