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In the world of culinary creativity, tacos have always been a canvas for flavors and textures. Among the myriad of taco variations, one stands out for its delightful combination of creamy and crunchy: Crispy Panko Avocado Tacos. This innovative vegetarian option not only appeals to taco lovers but also caters to health-conscious eaters looking for a satisfying meal. The dish combines the rich, buttery texture of ripe avocados with the satisfying crunch of panko breadcrumbs, creating a unique eating experience that is both indulgent and wholesome.

Crispy Panko Avocado Tacos

Discover the delicious world of Crispy Panko Avocado Tacos, an innovative vegetarian dish that perfectly balances creamy and crunchy textures. Featuring ripe avocados coated in crispy panko breadcrumbs and a blend of flavorful spices, these tacos provide an indulgent yet wholesome meal option. Enjoy customizable toppings and fresh ingredients that elevate every bite. Ideal for any occasion, these tacos combine taste and nutrition, embracing modern culinary trends. Try this delightful recipe for a unique twist on your taco night!
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Ingredients
  

2 ripe avocados, halved and pitted

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 tsp garlic powder

1 tsp paprika

1/2 tsp chili powder (adjust to taste)

Salt and pepper, to taste

8 small corn tortillas

1 cup shredded red cabbage

1/2 cup fresh cilantro, chopped

Lime wedges, for serving

Optional: Hot sauce, for serving

Instructions
 

Prepare the Avocados: Carefully scoop the flesh out of the avocado halves and slice them into thick wedges. Set aside.

    Set Up a Breading Station: In three separate bowls, place the flour seasoned with salt, pepper, garlic powder, and paprika in the first bowl; whisk the eggs in the second bowl; and place the panko breadcrumbs mixed with chili powder in the third bowl.

      Bread the Avocado Wedges: Dredge each avocado wedge in the seasoned flour, shaking off excess. Next, dip it into the whisked eggs, allowing any excess to drip off. Finally, coat the avocado with the panko breadcrumbs, pressing lightly to adhere. Repeat with all avocado wedges.

        Fry the Avocado Wedges: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (test with a breadcrumb; it should sizzle), carefully add the breaded avocado wedges. Fry them in batches for about 2-3 minutes per side or until golden brown and crispy. Transfer them to a paper towel-lined plate to absorb excess oil.

          Warm the Tortillas: In another skillet, warm the corn tortillas over low heat for about 30 seconds on each side to make them pliable. You can also wrap them in foil and place them in a preheated oven at 350°F (175°C) until warm.

            Assemble the Tacos: Take a warm tortilla, add a layer of shredded red cabbage, and place 2-3 crispy avocado wedges on top. Garnish with fresh cilantro and add a squeeze of lime. If desired, drizzle with hot sauce for an extra kick.

              Serve and Enjoy: Serve immediately while the avocado is still crispy, with extra lime wedges on the side.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings