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Crispy Panko Avocado Tacos are an innovative and mouthwatering twist on the classic taco. These tacos offer a delightful combination of textures, with the creamy, rich avocado nestled within a crunchy, golden panko breadcrumb coating. The contrast between the silky-smooth filling and the crispy exterior creates a satisfying culinary experience that is sure to impress both family and friends. Whether you're a seasoned cook or a kitchen novice, this recipe will guide you through the process of creating these delectable tacos from scratch, ensuring you achieve restaurant-quality results right at home.

Crispy Panko Avocado Tacos

Discover the delightful fusion of textures with Crispy Panko Avocado Tacos, a fun twist on traditional tacos. Indulge in the creamy richness of ripe avocados enveloped in a crisp panko coating that creates an irresistible contrast. This recipe is straightforward, making it perfect for cooks of all levels. From key ingredients to cooking tips, learn how to craft these mouthwatering tacos that will impress at any gathering. Enjoy a burst of flavor with every bite!
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Ingredients
  

2 ripe avocados, halved and pitted

1 cup panko breadcrumbs

1 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and black pepper, to taste

6-8 corn tortillas

Vegetable oil (for frying)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Optional: Sliced radishes and diced tomatoes (for topping)

Instructions
 

Prepare the Avocados: Carefully scoop the flesh from each avocado half while keeping the skin intact to create avocado boats. Slice the avocado flesh into thick, even pieces.

    Set Up the Breading Station: Prepare three separate bowls:

      - In one bowl, add all-purpose flour and season with salt and black pepper to taste.

        - In the second bowl, whisk the eggs until well combined.

          - In the third bowl, mix the panko breadcrumbs with garlic powder and chili powder, ensuring even distribution of spices.

            Bread the Avocado Slices: Take each avocado slice and dredge it in the seasoned flour, thoroughly coating all sides. Next, dip the slice into the whisked eggs, allowing any excess to drip off. Finally, coat the slice in the panko mixture, pressing gently to ensure an even and complete coverage. Repeat this process for all avocado slices.

              Fry the Breaded Avocado: In a large skillet, heat enough vegetable oil over medium heat to create a ½ inch layer in the pan. Once the oil is hot enough (test by dropping in a small piece of bread to see if it sizzles), carefully add the breaded avocado slices to the skillet. Fry them until they are golden brown and crispy — around 2-3 minutes on each side. Once cooked, use a slotted spoon to transfer the crispy slices to a paper towel-lined plate to drain any excess oil.

                Warm the Tortillas: In a separate dry skillet over medium heat, warm each corn tortilla for about 30 seconds on each side, or until they become pliable and slightly toasted.

                  Assemble the Tacos: For each tortilla, place 2-3 crispy panko avocado slices in the center. Top with a generous sprinkle of fresh chopped cilantro, and if desired, add sliced radishes and diced tomatoes for extra color and flavor.

                    Serve with Lime: Serve the tacos immediately, accompanied by lime wedges on the side for a refreshing squeeze of citrus.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-4

                        - Presentation Tips: Arrange the tacos on a colorful platter, garnished with cilantro and lime wedges. Consider adding a small bowl of salsa or your favorite dipping sauce for a delightful contrast.