Avocado Tacos Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix avocados, onions, and garlic salt.
• Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
• Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

Steps:

• Add the flour, salt, and pepper to a bowl and whisk to combine.
• In a separate bowl, crack the eggs and whisk.
• In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
• Halve the avocados, cutting from the stem to the base.
• Preheat an oven to 350°F (180°C)
• Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
• Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
• Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
• Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
• In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you're ready to serve.
• Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
• Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
• Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
• Enjoy!

Steps:

• Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
• To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
• Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
• Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
• Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
• Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.

Steps:

• Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
• To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.

Steps:

• To Make Fresh Tomato Salsa: Mix together all ingredients, tomatoes through salt and pepper and refrigerate.
• Spray skillet with cooking spray. Lightly saute onion, green and red peppers.
• Cut avocado into 6 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Season with salt and pepper, if desired. Fold tortillas and serve.

Steps:

• Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.