From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Baked Avocado Tacos w/ Roasted Veggie Salsa
Warning0 allergens identified
Baked Avocado Tacos w/ Roasted Veggie Salsa
For the Roasted Veggie Salsa:
For the baked Avocado:
For Sriracha Mayo:
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Instructions
1
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Pre-heat the oven to 400 degrees F.
2
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Place the chopped tomatoes, onion, and bell pepper on a lined (or lightly greased) baking sheet. Toss the veggies with about 1 tablespoon of oil and a sprinkle of salt and then spread out evenly across the baking sheet. Add in the cloves of garlic on the side and bake for 15 minutes.
3
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Leaving the oven on, remove the veggies and set aside to cool while you prepare the avocadoes.
4
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In a shallow bowl, combine the oil and the milk. In a separate shallow bowl, mix together the bread crumbs, nutritional yeast, salt, garlic powder, and cumin.
5
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Dip each slice of avocado in the milk mixture being sure to fully wet it and then roll it around in the bread crumb mixture making sure to cover it on all sides. I found that gently patting the breadcrumbs into the avocado helped ensure that the slices were evenly coated.
6
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Evenly place the avocado slices on a lined or gently greased baking tray and bake for 10-15 minutes in the oven.
7
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While the avocado is baking, finish the salsa by blending together 1/3 of the veggie mixture, all of the garlic, and a handful of cilantro. Mix that back in with the remaining veggies and put in the fridge until ready to use.
8
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Make the spicy mayo by mixing together the mayo and sriracha. Set aside.
9
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Make the tacos by spooning some of the salsa into a tortilla along with lettuce, jalapenos, and a few slices of the avocado. Top with the spicy mayo and ENJOY!!
My Calorie Intake
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Tips & Tricks (5)
- Freeze Avocado Halves Before Breading 🥶Cut avocados in half, remove the pit, and freeze for 30 minutes before breading and baking to prevent them from becoming mushy and maintain their shape during cooking.
- Create a Crispy Coating Without Deep Frying 🍞Brush your breaded avocado with oil spray or lightly oil the panko mixture, then bake at 425°F for 12-15 minutes to achieve a golden, crispy exterior with minimal oil compared to traditional frying.
- Toast Your Salsa Vegetables for Depth 🔥Roast the bell peppers, red onion, and cherry tomatoes at 450°F until slightly charred to develop sweet, caramelized notes that elevate your salsa beyond raw versions.
- Make a Flavor-Packed Creamy Base 🌶️Whisk together vegan mayo, sriracha, cumin, and garlic powder, then thin with almond milk to create a smooth, spreadable sauce that coats your tortillas evenly and adds complexity.
- Warm Your Tortillas Properly for Better Structure 🔥Lightly char tortillas directly over a gas flame or on a dry skillet just before serving to improve pliability and add subtle smoky flavor that complements the creamy avocado filling.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
Low Carb
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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