Baked Avocado Tacos with Ian’s Original Panko Bread Crumbs

Instructions

For the Pickled Slaw:

1. Mix 1 Cup very finely shredded purple and/or green cabbage, 2 radishes, shredded, quick pickled with 1/2 cup apple cider vinegar, 1 Teaspoon of fine baking sugar, 1 Tablespoon cilantro or parsley finely chopped, and pinch of sea salt and pepper)
2. Let sit 5-15 minutes to infuse, the longer the better. Ok to make a day ahead if you have the time. Place in refrigerator till ready to use.

INSTRUCTIONS

1. Preheat oven to 450 degrees.
2. Line a baking sheet with foil.
3. In a small bowl whisk almond milk, a squeeze of lime and oil together
4. On a small plate, blend together panko bread crumbs, herbs, pepper, cumin and garlic powder.
 Cut avocados in half and carefully remove pits with a large knife.
Take a metal spoon (tablespoon size) and gently remove the skins of your avocados
5. One half at a time, place peeled avocado on a cutting board flat side (pit side) up.
6. Cut into 3 equal parts. Each avocado should yield 6 pieces.
7. Dip avocados first into almond/lime/oil mixture, then into the panko/spices mixture,
 turning gently, Place on the foil-lined baking sheet and repeat until all avocados are coated.
8. Bake for 10-12 minutes, or until lightly browned on the exterior.
9. While avocados are baking:, warm rinsed beans over low heat and heat tortillas, wrapping with a clean kitchen towel
10. When avocados are done baking, remove from oven and immediately assemble tacos.
11. Get creative with your toppings. I like mine as is with a bit of pickled slaw. My hubby likes to add a bit of salsa to his.