, ,

Baked Avocado Tacos with Ian’s Original Panko Bread Crumbs

As my god daughter Kate would say “easy, peasy lemon squeezy,” panko baked avocado tacos are luscious and smooth on the inside and perfectly crispy on the outside!

Add to that a quickly put together pickled slaw, and spicy salsa!

 

Baked Avocado Tacos with Ian’s Original Panko Bread Crumbs

Baked Avocado Tacos with Ian’s Original Panko Bread Crumbs

Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 large ripe avocados
  • 2 Tbsp olive oil
  • 2 Tbsp original, unsweetened almond milk
  • 3/4 cup Ian’s original panko bread crumbs
  • 1/4 to 1/2 tsp My Sage Gourmet Herbs de Provence or sea salt
  • A few twists of Freshly grounded pepper
  • 1/2 tsp ground cumin (grind fresh if you can for extra delish)
  • 1/2 tsp garlic powder
  • 6-8 corn tortillas
  • Freshly squeezed Lime juice (plus extra cut lime for garnish)
  • Handful fresh cilantro, chopped
  • Your choice of salsa
  • 1/2- cup cooked, drained black beans
  • QUICK PICKLED SLAW FOR GARNISH:
  • 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

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.

Recommended Products

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 681Total Fat: 37gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 3mgSodium: 639mgCarbohydrates: 80gFiber: 20gSugar: 11gProtein: 14g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Healthy

 

This recipe has been around the foodie block a few times. I want to give a shout out the following for inspiration and adaptations from their versions which are truly delightful.

* Many snippets from The Minimalist Baker
* Inspired by the fried avocado tacos at Port Fonda
* Loosely adapted from Peta

For more delicious reasons why avocados are the best fat around, read my article, I Love Fat

/by
, ,

Tuscan Tuna Salad

 

Shows an image of pita bread stuffed with tuna salad

Tuscan Tuna Salad

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 2 - 5 ounce cans, Safe Catch Brand, Skip Jack Tuna (or their wild Albacore)
  • 1 dozen small grape tomatoes, halved lengthwise
  • 1-2 tablespoons finely minced shallots
  • 2 tablespoons avocado oil
  • 1 15-ounce can Borlotti or Cannellini beans, rinsed and drained well
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon My Sage Gourmet Tuscan Herb Seasoning
  • Freshly ground pepper, to taste

Instructions

  1. Place first 6 ingredients in a medium size serving bowl, stirring gently with a rubber spatula or wooden spoon.
  2. Add My Sage Gourmet Tuscan Herb Seasoning and pepper to taste, mixing gently.
  3. Cover and refrigerate until ready to serve.
  4. Stays fresh for 24-48 hours.

Recommended Products

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 167mgCarbohydrates: 29gFiber: 7gSugar: 1gProtein: 17g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Italian

 

 

America – It’s time to Fall in Love with Canned Tuna again!

Read the article

 

Why Eat Canned Tuna?

Learn more

 

/by
, , ,

Quinoa Cakes

I love using Quinoa. I know tons of recipes for it but sometimes it’s finding that perfect little add in that gives it all you need. So, I played and played and finally found what I think are the perfect combination of flavors making this an easy, tasty, healthy dish that you will cook once, then eat a few more times through your busy week.

Quinoa Cakes

Quinoa Cakes

Yield: 4

(Adapted from Barefoot Kitchen and Whole Foods Market recipes)

Ingredients

  • 1 cup fresh spinach, washed patted dry and thinly chopped
  • ½ tsp. garlic, inner stem removed, then minced
  • 1 cup cooked red or golden quinoa (rinsed)
  • 1 tsp. freshly minced curly parsley
  • 1 1/2 tablespoon finely chopped red onion
  • Zest of 1 large lemon
  • 2 tsp My Sage Gourmet Aglio Olio E Peperoncino]
  • 1 tsp.freshly ground pepper (or to taste)
  • 1 tablespoon whole wheat Panko breadcrumbs
  • 1 egg, beaten
  • 3 ounces crumbled goat cheese
  • Grape seed oil
  • TOPPING:
  • 1 1/2 tablespoon chopped fresh dill
  • 1 1/2 cup plain nonfat yogurt
  • 2 teaspoons lemon juice

Instructions

  1. In a large bowl mix together spinach, garlic, quinoa and red onion, lemon zest, Add salt and pepper (adjust salt as needed. Add Panko, beaten egg and goat cheese- mix well.
  2. Make Quinoa patties about 2″ across and a 1/2 inch thick.
  3. In a large skillet, over medium heat, add just enough grape seed oil to cover the skillet bottom.
  4. Test oil by dropping a tiny piece of quinoa into the oil, It should sizzle but not pop. Adjust heat as needed.
  5. Place patties in skillet, careful to leave a bit of space around all sides of each patty, allows even cooking.
  6. Cook until browned, about 3 minutes. Flip gently to hold shape and cook on the second side 3 minutes.
  7. Place finished patties on a cookie sheet covered with a layer of paper towels to bloat off excess oil.
  8. Stir together dill, yogurt and lemon juice in small bowl, then spoon over warm quinoa cakes.

(OPTIONAL)

CAN BE BAKED if you make the following adjustments:.

  1. Increases cooking time,reduces oil usage, great flavor all the same!
  2. Preheat oven to 400°F.

ADDITIONAL INGREDIENTS to use when baking:

  1. 1/3 cup grated carrots
  2. 1/3 cup seeded and grated yellow squash
  3. 1/4 cup all-purpose flour
  4. teaspoon baking powder
  5. NOTE: ELIMINATE THE PANKO BREADCRUMBS!!! The flour replaces it as a binder when baked!!

INSTRUCTIONS

  1. In a large bowl mix together the spinach, garlic, Quinoa and red onion, lemon zest, carrots, squash, flour, beaten egg and baking powder, omitting panko.
  2. Form mixture into eight (4- to 5-inch) patties and arrange on an oiled baking sheet.
  3. Bake, flipping halfway through, until lightly browned and just crisp, about 25 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 241mgCarbohydrates: 29gFiber: 3gSugar: 10gProtein: 15g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Healthy / Category: Sides; Vegetarian

 

 

/by