Baked Avocado Tacos Recipe By Tasty

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:

• 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:

• 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.