Baked Avocado Tacos

Add the flour, salt, and pepper to a bowl and whisk to combine.

In a separate bowl, crack the eggs and whisk.

In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.

Halve the avocados, cutting from the stem to the base.

Preheat an oven to 350°F (180°C)

Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.

Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.

Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.

Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.

In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you’re ready to serve.

Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.

Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.

Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.

Enjoy!