Crispy Baked Avocado Tacos

Ingredients 

Salsa

• 1 cup finely chopped or crushed pineapple, 240 g
• 1 roma tomato, finely diced
• ½ red bell pepper, finely diced
• ½ cup finely diced red onion, about ½ of an onion
• 1 clove garlic, minced
• ½ jalapeno, finely diced
• Pinch each cumin and salt

Avocado Tacos

• 1 avocado
• ¼ cup all purpose flour, 35 g
• 1 large egg, whisked
• diced cup panko crumbs, 65 g
• Pinch each salt and pepper
• 4 flour tortillas, click for recipe

Adobo Sauce

• 1/4 cup plain yogurt, 60 g
• 2 Tbsp mayonnaise, 30 g
• 1/4 tsp lime juice
• 1 Tbsp adobo sauce, from a jar of chipotle peppers

Instructions 

1. Salsa: Combine all Salsa ingredients (finely chop by hand or blitz in the food processor), cover, and set in the fridge.
2. Prep Avocado: Cut the avocado in half lengthwise and remove the pit. Place avocado skin side down and cut each half into 4 equal-sized pieces, then gently peel the skin off of each.
3. Prep Station: Preheat oven to 450°F (230°C) or air fryer to 375°F (190°C).  Arrange your workspace with a bowl of flour, a bowl of whisked egg, a bowl of panko with salt and pepper mixed in, and a parchment-lined baking sheet at the end. 
4. Coat: Dip each avocado slice first in the flour, then egg, then panko. Place on the prepared baking sheet and either bake or air fry for 10 minutes, flipping halfway through cooking, until lightly browned.
5. Sauce: While avocados are cooking, combine all Sauce ingredients.
6. Serve: Spoon salsa onto a tortilla, top with 2 pieces of avocado, and drizzle with sauce. Serve immediately and enjoy!