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In recent years, the culinary landscape has witnessed a remarkable shift towards plant-based meals, with an increasing number of people seeking vibrant, nutritious alternatives to traditional fare. Among the plethora of options available, crispy panko avocado tacos stand out as an enticing choice that masterfully balances flavor and texture. These tacos not only cater to the dietary preferences of vegetarians but also appeal to those who might be looking for a healthier twist on classic Mexican cuisine. With a delightful crunch, creamy filling, and a burst of zesty flavors, crispy panko avocado tacos are sure to become a favorite staple in your kitchen.

Crispy Panko Avocado Tacos

Discover the delicious world of crispy panko avocado tacos, a plant-based dish packed with flavor and nutrition. Featuring a delightful crunch from panko breadcrumbs and creamy avocados, these tacos are not only satisfying but also easy to prepare. Learn how to create the perfect crunchy exterior while keeping the avocados tender inside. Assemble with fresh garnishes, zesty sauces, and creative toppings to make these tacos a hit for any meal!
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Ingredients
  

2 ripe avocados, halved and pitted

1 cup panko breadcrumbs

1 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper, to taste

Corn tortillas (6-8)

Vegetable oil (for frying)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional: sliced radishes and diced tomatoes (for topping)

Instructions
 

Prepare the Avocados: Carefully scoop out the flesh from the avocado halves, keeping them intact. Cut the avocado flesh into thick slices.

    Set Up Breading Station: In three separate bowls, place the all-purpose flour seasoned with salt and pepper in one, whisk the eggs in the second, and combine panko breadcrumbs with garlic powder and chili powder in the third.

      Bread the Avocado: Dredge each avocado slice in the flour, making sure it’s fully coated. Next, dip it into the whisked eggs, letting any excess drip off. Finally, coat the avocado slice with the panko mixture, pressing gently to ensure an even coating. Repeat with all avocado slices.

        Fry the Avocado: In a large skillet, heat enough vegetable oil over medium heat to cover the bottom of the pan (about ½ inch). Once the oil is hot (you can test it by dropping in a small piece of bread — it should sizzle), carefully add the breaded avocado slices. Fry until golden brown and crispy, about 2-3 minutes per side. Remove from the pan and place on a paper towel-lined plate to absorb excess oil.

          Warm the Tortillas: In a separate dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.

            Assemble the Tacos: Place 2-3 crispy panko avocado slices on each tortilla. Top with fresh chopped cilantro, and if desired, add sliced radishes and diced tomatoes.

              Serve with Lime: Serve the tacos immediately with lime wedges on the side for an extra zing.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-4