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Healthy snacking is good for the body and the soul. Join Kris Osborne, wellness warrior, culinarian, and snacker extraordinaire, as she helps you prep high-vibe, whole-food snacks for your busy week ahead.
If you haven’t jumped on the avocado bandwagon in the last year, you’ve been living under a rock.
Of course, avocados aren’t new to the food world, but with their über healthy profile becoming more widely known, they’ve moved full-steam ahead into the spotlight.
Loaded with an array of ultra healthy fats, potassium like whoa (more than twice what a banana offers), and 10-13g of fibre per fruit, the only surprise is that it hasn’t happened sooner. Pair all that goodness with a soft, creamy, and super tasty flesh and it’s a game-changer.
Known around these parts as Mother Nature’s butter, avocado makes for a fantastic spread (sandwich heaven), a rich and creamy dip (hello guacamole), or a tasty topping for everything from pizzas to omelets.
If that weren’t already enough, these tacos offer avocado the chance at a starring role. Coated in Mexican-inspired crispy panko, tucked into a soft leaf of bib lettuce, and drizzled with chile lime mayo, these tacos will have you looking at the avocado in a new light.
Oh, the possibilities!
Crispy Avocado Tacos with Chile Lime Mayo
Serves 2, but the recipe is easy doubled
Method
1. Preheat oven to 400° C.
2. Wash and dry the butter lettuce leaves and set aside.
3. Cut the avocado in half, remove the seed, and peel the skin off. Slice each half into 4 wedges.
4. In a small bowl, combine the panko, oregano (break it up between your fingers as you’re putting it in), cayenne, garlic powder, salt, and pepper. In another bowl, whisk the egg. One at a time, dip each wedge into the egg mixture, then press into breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. Bake until crispy, rotating half way through, about 10 to 12 minutes.
5. While the avocado is baking, combine the mayo, lime juice, honey, chile powder, water, and salt in small bowl and stir to combine. Set aside.
6. Season the avocado with more salt, if desired, and serve inside the lettuce leaves topped with chile lime mayo and peppery sprouts, if desired.
To err is human; to eat avocados like this, divine.
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Born into the family-owned restaurant business, Kris Osborne was destined to love food and learned to cook as a little wee one. When she’s not creating goodness in the kitchen or over at her blog, she can be found studying naturopathic medicine, getting her fitness on in a group exercise class, or snuggling with the loves of her life: her partner and adorable cat.
