This easy, crunchy, and flavorful oven baked tacos recipe is the perfect easy lunch or dinner and can be adapted to be vegan, vegetarian, or even for meat-lovers.
For the Avocado,
½ – 1 cup Chosen Foods Avocado Oil
2 large avocados
1 egg or vegan egg
1 cup panko (if GF, use GF bread crumbs)
1 tbsp garlic powder
Pinch of salt + pepper
For the Spicy Walnut Meat,
1 ½ cups walnuts
1 tsp salt
1 ½ tbsp tomato paste
1 tbsp garlic powder
1 tbsp onion powder
2 tsp oregano
2 tsp basil
1 tsp cumin
1 tsp paprika
1 tsp olive oil
½ tsp red chili flakes
½ tsp cayenne pepper
up to 2 tbsp water
6 small soft tortilla shells
2 ½ cups mozzarella cheese (grated)
1 medium tomato
½ medium red onion
2 sprigs green onion (chopped)
For the Spicy Walnut Meat, add all the ingredients to a food processor and blend till well combined and crumb-like. It will resemble and smell like taco meat. The texture will feel slightly moldable and easy to remove from the processor.
To prepare the avocados, grab to deep bowls and put the panko + seasonings in one and the egg of choice in the other.
Take the prepared avocado and begin using one hand only to dip into the wet mixture then into the dry mixture. Place the dipped avocado onto a plate and repeat steps until each is coated.
Grab a non-stick pan and heat the avocado oil on medium-high heat. This may take up to 2-3 minutes.
Add the avocado slices to the hot oil, be very careful not to burn yourself or your surroundings. You may need to repeat this step twice, depending on the side of your pan. You do not want to overcrowd your pan. NOTE: Use a cloth when handling the pan and when flipping the avocado face the frying pan in the opposite direction you are facing/standing. Cook the avocado for about 1 minute on each side or until perfectly golden. I suggest using tongs to flip the avocado, not a spatula. Prepare a plate with a paper towel and place the cooked avocado onto this plate to soak up any excess oil.
Preheat the oven to 400F and prepare a baking tray with parchment paper.
Place 6 soft tortilla shells onto the baking tray and brush the tops with olive oil.
Bake for 5 minutes until slightly golden.
Flip the tortillas and evenly distribute the mozzarella cheese on top of all shells.
Bake for another 5 minutes until the cheese is completely melted and turns golden on the edges.
Remove the tray from the oven and place 2 tbsp of spicy walnut meat in the middle.
Place 1 piece of fried avocado in the middle.
Fold the tortilla shell over and press down so the taco holds its shape.
Brush the top of the shell with olive oil and bake for another 5 – 8 minutes.
Dice your red onion and tomato into small pieces. Cut cilantro leaves from the stems and set them aside.
Remove the tacos from the oven.
Garnish the tacos with red onion, tomato, sour cream, salsa Verde, and fresh cilantro! YUM!!
Use plant-based mozzarella cheese and egg substitute to make this completely vegan!
Serve the extra fried avocado pieces on the side or with dip!
Use all of the same ingredients and turn this into nachos instead!!
Add any extra toppings or seasonings you desire.
Store the elements of the tacos in the fridge separately for up to 1 week. Assemble, reheat in the oven, and garnish again to serve.
- Serving Size: 6
- Calories: 428
- Sugar: 2.5g
- Sodium: 1163.8mg
- Fat: 24.4g
- Saturated Fat: 2.9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37.4g
- Fiber: 6.8g
- Protein: 19.4g
- Cholesterol: 6.1mg
Keywords: shell, recipe, easy, beef