Taco Tuesday – every Tuesday should be a national holiday with PTO to celebrate. Tuesdays are typically my least favorite day because they feel like the middle child of the week. I created these Avocado Panko Crusted Mango Tacos last year and I come back to this recipe ALL OF THE TIME! This recipe is great for both vegetarians and non vegetarians.
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BuzzBait is a little taco joint in Chicago that inspired this recipe. Unfortunately they closed in 2018! These are to die for – delicious and super easy to make. Seriously. The crusted avocado makes for a “meaty” base which leaves you feeling full by the time you think about picking up another taco. Use my homemade Peach Mango salsa to top these off!Try these now, and thank me later.
A filling vegetarian recipe made form panko avocados and seasoned legumes and vegetables.
- 2 Avocados ripe
- 1 1/2 cup Panko Bread Crumbs I used Gluten Free but any will work
- 1 tsp Paprika
- 1 tsp Chili Powder
- 3/4 cup Unsweetened Almond Milk
- 1 tsp Olive Oil
- 1 Egg Replacer Bob’s Red Mill you can omit this or use an actual egg
- 8 Tortillas corn, flour, cashew, chickpea, almond, etc.. I use Siete Family Foods
- Sprinkle Garlic Salt & Pepper to taste
- 3 Tbsp Olive Oil + more for pan
- 1 cup Frozen Corn
- 1 Tbsp Fresh Garlic minced
- 3 Slices of Jalapeno Finely Diced
- 1/4 cup Red Onions diced
- 1 Tbsp Cilantro fresh or dried flakes optional
- 1 15 oz can can Low-Sodium Black Beans drained
- 3/4 cup Peach Mango Salsa my homemade in link above or Pace brand
- 1/4 cup Green Onions chopped
- Drizzle Siete Family Foods Queso Blanco
Preheat oven to 350 degrees.
Carefully cut both avocados in half. Slice each half into 4 or 5 strips.
Remove the avocado from the shell and dip each slice in almond milk mixture (almond milk, egg replacer, 1 tsp olive oil).
Transfer the dipped avocado slice to the panko and roll around until fully coated. Repeat with the rest of the slices (16-20 total) and then place onto a baking pan.
Drizzle olive oil over the panko coated avocados.
Bake for 10 minutes and broil on low for 3-5 minutes (or until golden and crispy).
Remove from oven once golden brown.
Add 3 Tbsp of olive oil to a pan and warm for 1 minute.
Pour the corn, diced jalapenos, garlic, black beans, and cilantro into a pan and stir.
Season with garlic salt and pepper.
Remove from heat and set aside.
Brush the tortillas with olive oil.
Drizzle olive oil into a cast-iron skillet (or regular pan) over medium heat.
Place one tortilla on the pan at a time, flipping once until both sides are slightly golden but still soft.
Take a large spoonful of the corn & bean mixture and places into the middle of the tortilla.
Pour a few spoonfuls of Mango Peach salsa (or salsa of your choice) over the bean mixture.
Add 2-3 slices of the Panko Crusted Avocados per taco.
Drizzle Siete Family Foods Spicy Queso Blanco over the top.
Sprinkle the Green onions on top.
You can use egg wash instead of almond milk or milk. For some reason I absolutely hate the texture when food is coated in egg, so I used an egg replacer instead. Top these tacos off with my homemade Peach Mango Salsa recipe!