"Fried" Avocado Tacos
Ingredients
- ¼ cup all-purpose flour
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 large egg whites
- 1 cup panko
- 2 Tbsp olive oil
- 2 firm but ripe avocados
- 1 lime, plus wedges for serving
- ¼ cup mayonnaise
- ½ small red cabbage (about 1 lb), cored and thinly sliced
- 2 scallions, thinly sliced
- 1 jalapeño, seeded and thinly sliced
- ½ cup cilantro leaves
- 8 small flour tortillas, warmed
- Sour cream, for serving
Instructions
- Heat oven to 425°F and line rimmed baking sheet with nonstick foil.
- In small bowl, whisk flour with salt and pepper. Lightly beat egg whites in a second bowl. In a third bowl, combine panko with olive oil.
- Cut avocados in half and remove the pit and peel. Cut each half into ½-inch-thick slices. One at a time, coat avocado slices in flour, then in egg and panko, pressing gently to adhere. Transfer to rimmed baking sheet lined with non-stick foil. Bake until browned, 20 to 25 minutes.
- Meanwhile, finely grate zest from lime into large bowl, then squeeze in 2 Tbsp juice. Whisk in mayonnaise and pinch kosher salt. Add cabbage, scallions and jalapeño and toss to coat. Fold in cilantro. Serve avocados and slaw in warm flour tortillas with lime wedges and sour cream, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
600
|
600
|
| Fat (g) | 35 | 35 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 12 | 12 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 845 | 845 |
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