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In recent years, there has been a significant shift towards plant-based and vegetarian meals, driven by a growing awareness of health benefits, environmental sustainability, and ethical considerations surrounding food choices. This trend has led to an explosion of creative recipes that not only cater to those following a vegetarian lifestyle but also entice meat-lovers with their rich flavors and satisfying textures. One such innovative dish is the crispy panko avocado taco, which offers a delightful combination of crunch and creaminess that can elevate any taco night.

Crispy Panko Avocado Tacos

Elevate your taco night with crispy panko avocado tacos, a delicious twist on a classic dish. These flavorful tacos feature creamy avocado slices coated in crunchy panko breadcrumbs, offering a delightful contrast of textures. Enhanced with fresh toppings like shredded red cabbage and vibrant cilantro, they are visually stunning and packed with taste. Perfect for impressing guests or enjoying a satisfying meal at home, this recipe celebrates plant-based ingredients in a creative way. Discover how to make this irresistible dish and transform your next gathering into a memorable dining experience.
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Ingredients
  

2 ripe avocados

1 cup panko breadcrumbs

1/2 cup all-purpose flour

1 large egg

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small corn or flour tortillas

1 cup shredded red cabbage

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional: hot sauce, for serving

Instructions
 

Prepare the Avocados: Cut the avocados in half and remove the pit. Scoop out the flesh gently using a spoon and cut each half into thick slices.

    Set Up Breading Station: In three separate shallow bowls, prepare your breading station. In the first bowl, add the flour. In the second bowl, beat the egg and season with garlic powder, smoked paprika, salt, and black pepper. In the third bowl, place the panko breadcrumbs.

      Coat the Avocado: Take each avocado slice and first coat it in the flour, shaking off any excess. Then dip it into the egg mixture, allowing the excess to drip off. Finally, roll it in the panko breadcrumbs until fully coated.

        Fry the Avocados: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot (around 350°F / 175°C), carefully add the breaded avocado slices in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove from the pan and place on paper towels to drain excess oil.

          Warm the Tortillas: While the avocado slices are frying, warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until pliable.

            Assemble the Tacos: Place a generous amount of shredded red cabbage on each tortilla. Add 2-3 crispy avocado slices on top of the cabbage. Sprinkle with chopped cilantro and a squeeze of fresh lime juice. Drizzle with hot sauce if desired.

              Serve: Enjoy the crispy panko avocado tacos immediately while they’re still warm and crispy, garnished with lime wedges on the side.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings