Cinco De Mayo is one of my favorite holidays as it encompasses all of the foods I gravitate towards. On any given day, you can find jalapeños, chipotles, lime, cilantro and countless other ingredients that resonate with Mexican foods!
If I have to be honest, I have so many projects coming up that the holiday completely crept up on me and now I’m throwing together some of the most effortless concepts as everyone loves those the best!
Back in 2014 I explored fried avocados. It was something new at the time, rarely done, and it’s still a game changing concept. Although I don’t typically feature anything fried on EDS, but that was a recipe I don’t regret as it’s just so good! Having said that, I wanted to explore a baked option for those trying to avoid fried foods. I was hesitant, as it’s hard to replicate the same texture with baked varieties, but all in all I actually really loved these!
What’s fab about this recipe is that it’s quick, easy, affordable, packs texture, packs flavor, great for entertaining, perf for Cinco De Mayo, can easily be made in bulk, and you can even use these crispy avocados for tacos, throw in a salad, and more!
If you love a healthy twist on a modern concept, you have to try my new Oven Baked Avocado Fries with chipotle aioli!
Preheat oven to 420 degrees. Slice the avocados. For the batter combine everything minus the Panko. Batter should be on the thicker sider. Add almond milk 1tsp at a time to achieve desired consistency if too thick. Set out another bowl and fill with Panko.
Dip the avocado into the batter, letting the excess drip off, then dip into the Panko coating them all over. Place onto a baking sheet and bake for 15-20 minutes until golden brown.
While they bake, make the sauce. Combine all of the ingredients in a small bowl. Set aside. Garnish with cilantro when ready to serve. Store in fridge for later use and simply re-bake.