Wednesday, January 9, 2013

Baked Avocado Tacos with with Charred Tomato, Cashew Jalapeno Cream & Lime

Avocados are one of my favorites fruits and top five favorite foods. If I could, I would eat avocado in some form or another in every meal. Over scramble for breakfast, with black beans and salad for lunch and in these tacos for dinner. Don't forget dessert, avocado and chocolate make a great couple. Chocolate Avocado smoothies and Chocolate Avocado Cake with Avocado Buttercream are just some of the ways your can incorporate this healthy fat into your dessert repertoire. Baked avocado wedges are a real star in these little tacos with all the flavor of fried avocado wedges without the heaviness and grease.

One Year Ago Today Herb Spaetzle with Shallot Marmalade & Roasted Carrots
Two Years Ago Today
Salted Caramel Apple Caramels

Baked, creamy avocados piled high with shredded red cabbage, pinto beans, charred tomato and spicy jalapeno crema on corn tortillas.

Baked Avocado Tacos
serves 3
1/2 cup all-purpose flour
1/2 cup almond milk
1/2 cup breadcrumbs
1 tsp cumin
1 tsp chili powder
2 avocados, cut each half into 4 slices
canola oil spray
1 cup shredded red cabbage
1-15oz can pinto beans, drained and rinsed, cooked through
7-6" corn tortillas, warmed
1 lime, cut into wedges
salt and pepper

Preheat the oven to 450. Grease a baking sheet and set aside.
Prepare a dredging station by setting out three bowls. Put the flour in one bowl and season with salt and pepper. Put the almond milk in another bowl and lastly, combine the breadcrumbs, cumin, chili powder in another bowl. Season the breadcrumbs with salt and pepper.
One at a time, coat the avocado in the flour, then dunk in the milk and lastly, coat with breadcrumbs. Set on the baking sheet. Lightly coat the avocados with oil spray.
Once all of the avocado is breaded, bake for 20 minutes, flipping once after 10 minutes. If the avocado could use some more browning, place under the broiler for just a few minutes to finish crisping.
Assemble the tacos with beans, cabbage, avocado, charred tomato, jalapeno cream and lime wedges.

Charred Tomato
2 tomatoes, halved & seeded
2 tsp extra virgin olive oil
1/2 tsp smoked sea salt

Preheat the oven to 450.
Place the tomato halves, cut side down on a baking sheet. Drizzle with olive oil and smoked salt.
Roast for 15 minutes.

Cashew Jalapeno Cream
1/2 cup raw cashews
1/2 cup coconut milk
1/4 cup cilantro (leaves and stems)
1 jalapeno, seeded or not, depending on your heat preference, roughly chopped
juice of 1 lime
1 tsp salt

Combine all of the ingredients in a blender and blend until completely smooth and creamy.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.