Avocado Taco

• Crispy Avacado
• 1 Large ripe avocado
• 1 cup Panko bread crumbs
• 1/2 teaspoon Cumin
• 1/4 teaspoon Cayenne pepper
• Smoked sea salt
• Tacos
• 4-8 Small soft flour tortillas
• 1 cup Diced tomatillos (approx 3-4 medium)
• 1 Small jalapeno diced
• 1 cup Sour Cream
• 1 Lime juiced (approx 2-3 Tbs)
• 1 cup Diced tomato
• 1 cup Sliced red cabbage
• 1 cup Queso fresco crumbled

1. Pre-heat oven to 425u0b0F. In a small shallow dish mix panko crumbs and spices. Split avocado in half remove stone and slice into thick wedges. Lightly press the avocado slices into seasoned crumbs and turn to coat all over.
2. Line baking sheet with foil and spray with cooking spray. Arrange avocado slices evenly on foil and spray top with cooking spray. Bake 7-10 minutes or until the crumbs are light crispy brown. Place on serving tray.
3. Once avocado is done turn off oven and place the tortillas in the oven to warm while you prep the rest. In a small bowl mix sour cream, tomatillos, jalapeno, and the juice from the lime. Salt and pepper to taste. Set aside. Serve all the other ingredients in small bowls to make your own at the table.
4. Take one small tortilla place 2-3 pieces crispy avocado in the center and add any or all the toppings, repeat again, and again, enjoy!

avacado, avocado, bread crumbs, cumin, cayenne pepper, salt, tacos, flour tortillas, sour cream, tomato, red cabbage, queso fresco

Taken from food52.com/recipes/29461-avocado-taco (may not work)