Avocado Tacos

Hard or soft shell. Either way, you are eating a taco. And life isn’t so bad at that moment.

Avocados are tricky little devils. One minute, they are hard as a rock. The next minute, they are ripe and ready for any recipe. The minute after that, they have gone bad and are living a life of crime. This recipe lets you use up those avocados without resorting to guacamole. Because it turns evil just as fast.

SOFTWARE

·         3 avocados, pit removed

·         1 c. Panko or breadcrumbs

·         1 t. garlic powder

·         1 t. onion powder

·         2 eggs

·         6 hard taco shells or soft flour tortilla

·         Salsa

·         Hot sauce

·         Sour cream

·         Pickled jalapenos

METHOD

1.       Heat oven to 450 degrees.

2.       Split each avocado in half, remove the pit, and cut each half into 4 pieces lengthwise. Repeat until all are completed.

3.       In a medium bowl, beat the eggs.

4.       In a flat medium pan, mix the Panko, garlic powder, and onion powder together.

5.       Place parchment paper on a large baking sheet.

6.       Dip each avocado piece in egg then dredge in the Panko, pressing down to adhere to the pieces.

7.       Put each piece on the parchment paper. Repeat until all are coated.

8.       Bake for 15 minutes.

9.       Place 2 to 3 pieces for each taco. Top with salsa (pineapple salsa is awesome) or any of the other condiments suggested or you desire.

10.   Enjoy.

VARIANTS

Instead of tacos, you could just eat them individually. Make a dipping sauce with mayo and spices or sauces. Panko will give you a bigger crunch than the breadcrumbs.