baked avocado tacos
These baked avocado tacos are inspired by one of my favorite taco shops - Torchy’s Tacos! I used to love Torchy’s, but unfortunately they aren’t very dairy and gluten friendly. These tacos are made using much better ingredients and they are baked instead of fried!
By breading and baking the avocado, you get a creamy and crunchy filling that's full of flavor. With the addition of crispy lettuce, pico de gallo and a zesty hot sauce, these tacos are sure to impress. Give this healthy version a try and add a little Tex-Mex flavor to your life.
Tips for making these baked avocado tacos:
It's important to use unripe avocados to make these tacos. Not only are they easier to work with, but they also deliver better flavor and texture. If you use ripe avocados, it will be harder to keep their shape and avoid a mushy mess when trying to coat them. Additionally, baking them will cause them to become even softer, and texturally, it's not appetizing at all, which also affects the taste of the tacos.
Arrowroot and tapioca flour have similar properties and in terms of this recipe, they are interchangeable. Although, I typically tend to use arrowroot when making these tocos.
The recipe calls for almond milk, however, any milk (dairy or non-dairy) will work.
Spraying the coated avocado slices with avocado oil will help make them crispier and give you that light golden brown color. It’s not an essential step, but highly recommended.
When baking the avocado slices, you’re looking for the coating to turn a light golden brown color. If your avocado slices have not changed color after the time stated in the recipe, bake for a couple more minutes, or until that color change is evident.
nourish your body.
ingredients:
2 unripe avoados
1/2 cup almond flour
1/4 cup arrowroot or tapioca flour
1/2 tsp mexican oregano, dried
1/4 tsp garlic powder
1/4 onion powder
1/4 tsp black pepper
Salt to taste
1/8 cup cassava flour
1/8 cup almond milk
Avocado oil spray
8 - 16 gluten free tortillas
Refried beans (leave out for paleo option)
Lettuce
Pico de Gallo
Diablo hot sauce (recipe here)
directions:
Preheat the oven to 400° and line a baking sheet with parchment paper.
Peel and cut avocados into 16 slices, total.
Coat the avocado slices in cassava flour.
Mix together almond flour, arrowroot/tapioca flour, oregano, garlic powder, onion powder, salt and pepper.
Dip the slices in the almond milk and coat in almond flour mixture. Place on lined baking sheet.
Generously spray the coasted avocado slices with avocado oil. Flip and spray again.
Bake for 15 minutes, flip, and bake for 20 more minutes.
Construct tacos. Spread a layer of refined beans on your tortillas, and top with 1-2 baked avocado slices, lettuce, pico, and hot sauce.
Enjoy :)
