Crispy Avo Tacos

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Spring 2016

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Crispy Avo Tacos

Crispy Avo Tacos
Olive oil cooking spray
6 tbsp. panko breadcrumbs
3/4 cup finely shredded 4 cheese Mexican blend, divided
3/4 tsp. Tajin Clasico Seasoning
1 firm but ripe avocado, peeled, pitted and cut into 8 wedges
1 egg white, lightly beaten
4 corn tortillas
1/2 cup Cacique pork chorizo
4 fried eggs
Sour cream
Fresh cilantro leaves

Prep: 15 minutes, Cook: 20 minutes, Serves: 4

1. Preheat oven to 425°F and line a baking sheet with foil; coat with cooking spray. Stir together breadcrumbs, 1/4 cup cheese and seasoning in a shallow bowl. Dip avocado in egg white, then roll in breadcrumb mixture to coat heavily. Place on baking sheet and sprinkle with any remaining crumbs. Coat with cooking spray again and bake for 10 minutes or until lightly browned and crisp.

2. While avocado is cooking, coat tortillas with cooking spray and sprinkle with remaining cheese; cook in a large skillet over medium heat until cheese is melted, or cook on a lightly oiled baking sheet at 400°F for 5 minutes.

3. Cook chorizo in a small skillet until browned and cooked through. Place an egg on each tortilla and top with chorizo and avocado. Fold in half and serve immediately with any desired toppers.

Nutritional Information:
398 calories, 18 g protein, 26 g total fat (10 g sat., 0 g trans), 23 g carbohydrate, 5 g fiber, 2 g sugar, 249 mg cholesterol, 611 mg sodium, 13 points


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