We’re hooked on these air-fried avocado tacos, and we place the blame squarely on how properly the style of crushed Quest Ranch Tortilla Chips goes with avocado and tomato. We had been already mildly obsessive about cilantro and the idea of air-frying, so think about these tacos a everlasting fixture on our menu of lighter choices with vivid flavors.
Take a look at the complete recipe beneath
NUTRITIONAL INFO
AIR-FRIED AVOCADO TACOS
Yields: 8 servings | Serving Dimension: 1 taco
Energy: 140 | Protein: 9g | Fats: 8g | Web Carb: 7g
Complete Carb: 11g | Sugar: <1g
Elements
AIR-FRIED AVOCADO TACOS
- 8 corn tortillas (5” tortilla – low calorie)
- 2 giant avocados, pitted and peeled
- 2 tbsp coconut flour
- 1 egg, whisked
- 2 tbsp almond milk
- 2 baggage Quest Ranch Tortilla Chips, crushed
- 2 roma tomatoes
- ½ purple onion
- 2 tbsp chopped cilantro
- Salt and pepper to style
- 1 lime
- ½ cup chopped cabbage
- ⅓ cup enchilada sauce, non-obligatory
Methodology
- Preheat the oven to 400 F and put together a baking sheet with parchment paper or tin foil.
- Slice the avocados into skinny slices, about 10 slices per avocado.
- Place the coconut flour in a bowl, the egg and almond milk in one other and the crushed chips in a 3rd bowl.
- Coat every avocado slice in coconut flour. As soon as they’re all coated, dip every one within the egg combination after which lastly the tortilla chips after which place it on the baking sheet.
- Bake the avocado fries for about 8-10 minutes and golden brown.
- In the meantime, chop the tomatoes, onion and cilantro and place it in bowl with a squeeze of lime and salt and pepper to style.
- Warmth your tortillas by protecting them with a humid paper towel and microwaving for 15 seconds.
- Place 2-3 slices of avocado per taco and prime with pico de gallo, cabbage and enchilada sauce or sauce of selection.
