**Join us May 14th from 4-6pm at Central BBQ (downtown) for our book release party**
After diving into this dish for lunch today, we immediately decided that we could eat it just about every day. It was obvious to us from the first bite that baked avocado tacos are something great to behold. The avocado becomes very savory when it's baked, and its typically cool, creamy texture becomes meaty and rich. We loved them with the slaw and black beans, but you can dress them up any way you like.
When selecting avocados for this, look for ones that are just ripe and still a little firm. You'll have a hard time working with an avocado that's too soft. Also look for the Haas variety with the dark pebbly skin. The smooth, lighter green avocados contain too much water to be used in this recipe.
These would be just as good (read: maybe even better!) pan-fried -- or dare I say it, deep-fried -- but as always, we try to look for a balance of flavor and fat. The panko bread crumbs give the avocado a satisfying crunch without the deep fryer.
A Big Pot of Black Beans