Crispy Baked Avocado Tacos

Creamy, crispy avocado slices on a bed of fresh pineapple salsa with a quick yogurt sauce, all stuffed into a taco for your vegetarian Cinco de Mayo pleasure!

Salsa:
1 cup (230 g) finely chopped pineapple
1 tomato, finely chopped
½ red bell pepper
½ red onion, chopped (¼ cup)
1 clove garlic, minced
½ jalapeno
⅛ tsp cumin
⅛ tsp salt

Avocado Tacos:
1 avocado
1 tsp (5 mL) lime juice
A sprinkle each of salt and pepper
¼ cup (35 g) all-purpose flour
1 egg, whisked
½ cup (65 g) bread crumbs
4 medium flour tortillas (homemade recipe here)

Sauce:
¼ cup plain yogurt (or dairy-free alternative)
2 Tbsp mayonnaise
1 clove garlic, minced
½ tsp (2 mL) lime juice
¼ tsp salt
⅛ tsp black pepper

View the full recipe at Live Eat Learn →