Avocado Is The Star Of These Tacos

Photo: Courtesy of What's Cooking Good Looking.
I'm celebrating my Saveur food blog nomination with tacos. Because what better way to celebrate this, or any occasion, than with tacos — stuffed with crispy avocado, roasted radishes, spicy, smashed Sriracha beans, and other crunchy bits. 

When I first made these, I was kind of just playing around with the idea of crispy avocado. I wasn't sure how I would feel about a warm and crunchy avocado since I usually like them cool and creamy. But, what I learned is this: I feel really good about warm, crunchy avocado, especially when it's in a tortilla with lots of other delicious stuff. 

These tacos are easy to throw together, which makes them great for a simple weeknight meal, or a good option for having friends over for a taco party. Less time cooking and more time celebrating is what I am all about right now.   

Related: Turnip, Shallot, And Chive Waffles Topped With Eggplant And Salsa Verde
Photo: Courtesy of What's Cooking Good Looking.

Crispy Avocado Tacos With Roasted Radishes & Sriracha Smashed Beans
Makes 8-10 tacos

Ingredients
About 1 cup of butter radishes, quartered
A drizzle of olive oil
Salt and pepper
3-4 avocados, still on the firm side 
1/4 cup of bread crumbs (gluten-free, if desired)
1 can of (organic, no-sodium) cannellini beans, drained
2 tbsp of your favorite Sriracha
About 1 cup of purple or green cabbage, shredded (sliced very thin)
About 10 tortillas (I like to use Ezekiel gluten-free sprouted tortillas)

*additional (optional) toppings: micro greens, plain yogurt, and sautéed onions

Related: Falafel Tacos With Avocado And Green Harissa 

Instructions
For the radish:
1.  Preheat the oven to 400ºF.

2. Place the sliced radish onto a baking sheet and drizzle with olive oil. Season with salt and pepper.

3. Roast for 10-15 minutes until the radish is soft. Remove and set aside until you're ready to assemble the tacos.

For the avocado:
1. Turn the oven up to 425ºF.  

2. Slice the avocados by halving them, remove the pit, and then using a spoon, gently separate the avocado from the skin (keeping it in one piece). Then slice each half, lengthwise, into three slices. Each avocado will yield 6 slices.

3. Pour the bread crumbs onto a plate or flat surface, and one by one, dip the avocado into the bread crumbs so they are completely coated on all sides. Place them onto a baking sheet (season with salt and pepper if your bread crumbs are not seasoned). Do this until all of the avocados have been coated.   

4. Bake in the oven for about 10 minutes, or until the crust has become light brown.   

For the beans:
1. Place the drained beans into a bowl with the Sriracha, and mash with a fork. Do this until they are all roughly mashed.   

To assemble the tacos:
1. Place a spoonful of the Sriracha beans onto the center of the tortilla. Top with 2-3 slices of avocado and a couple of radishes. Finish with cabbage and any other additional toppings that you like.

Next: Hazelnut Truffles Rolled In Goji Berries 
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