Name: Crispy Avocado Tacos
Total time: PT1800.0S
Yield: 4
Ingredients: 1 cup Pineapple; 1 Tomato; 1/2 Red Bell Pepper; 1/2 Red Onion; 1 clove Garlic; 1/2 Jalapeño Pepper; 1 pinch Ground Cumin; 2 pinch Salt; 1 Avocado; 1 pinch Ground Black Pepper; 1/4 cup All-Purpose Flour; 1 Egg; 1/2 cup Breadcrumbs; 4 Flour Tortilla; 1/4 cup Plain Yogurt; 2 tablespoon Mayonnaise; 1/8 Lime; 1 tablespoon Chipotle Peppers in Adobo Sauce

Creamy, crispy avocado tacos with fresh pineapple salsa and a creamy chipotle sauce, perfect for your vegetarian Taco Tuesdays!You can oven bake these but Air frying your avocados makes them so much crispier while cooking them a lot faster. It's a zesty and creamy flavor combination to take the usual taco topping to a whole new level.

Low-Fat

Oven

Finger Food

Intermediate

Quick

Crispy Avocado Tacos

calories

total_fat

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total_carbohydrate

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Pineapple

Tomato

Red Bell Pepper

Red Onion

Garlic

clove

Jalapeño Pepper

Ground Cumin

pinch

Salt

Avocado

Ground Black Pepper

All-Purpose Flour

Breadcrumbs

Flour Tortilla

Plain Yogurt

Mayonnaise

tablespoon

Lime

Chipotle Peppers in Adobo Sauce

Food Processor

Combine {@4:}, {@6:}, {@0:}, {@3:}, {@5:}, {@1:}, {@2:}, and {@7:}. Cover, and set in the fridge.

Combine Pineapple (1 cup) [Finely Chopped], Tomato (1 N/A) [Finely Chopped], Red Bell Pepper (1/2 N/A) [Finely Chopped], Red Onion (1/2 N/A) [Finely Chopped], Garlic (1 clove) [Minced], Jalapeño Pepper (1/2 N/A), Ground Cumin (1 pinch), and Salt (1 pinch). Cover, and set in the fridge.

Combine Pineapple (1 cup), Tomato (1), Red Bell Pepper (1/2), Red Onion (1/2), Garlic (1 clove), Jalapeño Pepper (1/2), Ground Cumin (1 pinch), and Salt (1 pinch). Cover, and set in the fridge.

Cut {@0:} in half lengthwise. Give the seed a nice whack with your knife, then rotate the knife to pop out the seed. Set avocado skin side down and cut each half into 4 equal sized pieces (8 pieces in total), then gently peel the skin off of each.

Cut Avocado (1 N/A) in half lengthwise. Give the seed a nice whack with your knife, then rotate the knife to pop out the seed. Set avocado skin side down and cut each half into 4 equal sized pieces (8 pieces in total), then gently peel the skin off of each.

Cut Avocado (1) in half lengthwise. Give the seed a nice whack with your knife, then rotate the knife to pop out the seed. Set avocado skin side down and cut each half into 4 equal sized pieces (8 pieces in total), then gently peel the skin off of each.

Preheat oven to 450 degrees F (230 degrees C) or air fryer to 375 F (190 degrees C).

Arrange your workspace so you have a bowl of {@1:}, a bowl of {@4:} in a bowl of {@2:} with {@3:}, and {@0:} mixed in and, a parchment paper-lined baking sheet. Dip each avocado slice first in the flour, coating generously, then in the egg, and finally in the bread crumbs. Set your coated slice on the baking sheet, rinse your hands, and repeat with all 8 pieces.

Arrange your workspace so you have a bowl of All-Purpose Flour (1/4 cup), a bowl of Egg (1 N/A) [whisked] in a bowl of Breadcrumbs (1/2 cup) with Salt (1 pinch), and Ground Black Pepper (1 pinch) mixed in and, a parchment paper-lined baking sheet. Dip each avocado slice first in the flour, coating generously, then in the egg, and finally in the bread crumbs. Set your coated slice on the baking sheet, rinse your hands, and repeat with all 8 pieces.

Arrange your workspace so you have a bowl of All-Purpose Flour (1/4 cup), a bowl of Egg (1) in a bowl of Breadcrumbs (1/2 cup) with Salt (1 pinch), and Ground Black Pepper (1 pinch) mixed in and, a parchment paper-lined baking sheet. Dip each avocado slice first in the flour, coating generously, then in the egg, and finally in the bread crumbs. Set your coated slice on the baking sheet, rinse your hands, and repeat with all 8 pieces.

Bake or air fry avocado for about 10 minutes, until lightly browned.

While avocados are cooking, combine {@1:}, {@2:}, {@3:} and {@0:}.

While avocados are cooking, combine Plain Yogurt (1/4 cup), Mayonnaise (2 tablespoon), Lime (1/8 N/A) [juiced] and Chipotle Peppers in Adobo Sauce (1 tablespoon).

While avocados are cooking, combine Plain Yogurt (1/4 cup), Mayonnaise (2 tablespoon), Lime (1/8) and Chipotle Peppers in Adobo Sauce (1 tablespoon).

To prepare, spoon salsa onto a {@0:}, top with 2 pieces of avocado, and drizzle with sauce. Serve immediately and enjoy!

To prepare, spoon salsa onto a Flour Tortillas (4 N/A), top with 2 pieces of avocado, and drizzle with sauce. Serve immediately and enjoy!

To prepare, spoon salsa onto a Flour Tortilla (4), top with 2 pieces of avocado, and drizzle with sauce. Serve immediately and enjoy!

Crispy Avocado Tacos

4.5

30MINS

$1.75

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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