#bakedavocado

These crispy baked avocado tacos are a delightful vegan-friendly option, perfect for celebrating Cinco de Mayo! Creamy avocado slices are coated in a flavorful breadcrumb mixture and baked until golden and crispy. Serve them in warm tortillas with fresh toppings for a delicious and satisfying meal.

Ingredients: 2 ripe avocados, sliced. 1 cup breadcrumbs use gluten-free if necessary. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 8 small tortillas corn or flour, warmed. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 lime, cut into wedges.

Instructions: Preheat oven to 425F 220C. In a shallow bowl, mix breadcrumbs, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Dip avocado slices into the breadcrumb mixture, coating them evenly. Place coated avocado slices on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until crispy and golden brown. While the avocados are baking, prepare the taco toppings by combining lettuce, tomatoes, red onion, and cilantro in a bowl. Remove crispy avocado slices from the oven. To assemble tacos, place a few avocado slices on each warmed tortilla and top with the prepared taco toppings. Serve immediately with lime wedges for squeezing over the tacos. Enjoy your crispy baked avocado tacos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Aguacates al horno – Baked avocado

Un plato de 434 calorías, donde 100 gramos de aguacate ya tiene 233 de esas calorías. Pero sin duda nos aporta vitamina A, vitamina K, ácido oleico, fibra, calcio, magnesio, potasio, y fosforo entre otros. Tampoco hay que olvidar que si comes un aguacate por día, sé que algunos lo hacían, y permaneces sentado delante de un ordenador sin ejercicio diario, engordaras seguro, ya que las grasas que…