crispy citrus avocado tacos with sweet chili chipotle sauce____________________________Marinated avocado wedges dredged in crispy panko breadcrumbs, tossed in a sweet and hot sauce, then baked, not fried, to crunchy perfection. The key is ripe but firm avocados!
Ingredients
- 2 avocados, sliced into 8 wedges each
- 2/3 cup orange juice
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 cup all purpose flour
- 1 tsp garlic powder
- 1 tsp paprika
- 2 eggs, lightly beaten
- 1 cup panko breadcrumbs
- 1/2 cup mayonnaise or plain Greek yogurt
- 2 tbsp honey
- 1/4 cup sweet chili sauce
- 2 tsp chipotle sauce, from canned chipotle peppers
- 3-4 cups slaw
- 8 corn or wheat tortillas
- fresh lime wedges and parsley, for serving
Instructions
- Whisk together orange juice, soy sauce, and honey in a large bowl. Add sliced avocados carefully and marinate for about 30 minutes, but no more than an hour.
- When avocados are finished marinating, preheat oven to 425 degrees and line a baking sheet with parchment.
- Prepare your dredging station. Add flour to a shallow bowl, eggs in a separate small bowl, and finally the panko breadcrumbs, garlic powder, and paprika in a third bowl. You can add a fourth bowl of just water to rinse your fingers between stations, which I highly recommend you do!
- Remove avocados from the fridge. Reserve the marinade - you'll use it later. Take one avocado wedge and first toss in the flour, shaking off excess. Rinse fingers, then turn the wedge in the egg mixture, letting excess drip off. Finish by rolling in the breadcrumbs until thoroughly coated. Add to prepared baking sheet. Repeat with remaining avocado slices. Be very gentle with the avocados to avoid breaking them.
- After all avocados have been coated, spray with oil and bake for 12-15 minutes. Flip, then bake an additional 10 minutes.
- While avocados bake, whisk together the mayonnaise or Greek yogurt, sweet chili sauce, honey, and chipotle sauce.
- Remove avocados from oven and brush thoroughly with sweet chili chipotle sauce. I opted to use a basting brush but you can spoon the sauce over the slices and gently toss them to coat. In either case, be generous with the sauce! Bake an additional 10 minutes.
- To assemble the tacos: Toss slaw with a few spoonfuls of the reserved citrus marinade, to your taste. Add a generous handful to the center of a tortilla. Top with two avocado slices, additional sweet chili chipotle sauce, a squeeze of lime, and a sprig of parsley, as desired.