Preheat oven to 425 degrees F (220 degrees C).
Spray a 9x13-inch baking dish with cooking spray.
Whisk flour, chili powder, paprika, cumin, onion
powder, garlic salt, and cayenne pepper together in
a bowl.
Beat milk, eggs, and garlic together in a separate
bowl until smooth.
Dip each slice of avocado into flour mixture. Dip
the avocado slice into the egg mixture, letting
the excess egg drip back into the egg bowl, then
dip the slice back into flour mixture. Repeat with
remaining avocado slices.
Arrange coated avocado slices in the prepared
baking dish. Spray the tops of the slices with
more cooking spray.
Bake in the preheated oven until the coating is
browned, about 20 minutes. Check for doneness
after 15 minutes; rotate the pan once during
baking if slices are browning unevenly.
Stack corn tortillas on a microwave-safe dish with
a piece of parchment paper between each tortilla.
Place a heated tortilla onto a work surface; top
with chopped cabbage. Place an avocado slice on
the cabbage; top taco with cherry tomato halves
and shredded Cheddar cheese. Repeat with remaining
ingredients.
For extra flavor, top each taco with a dollop of
taco sauce and sour cream
Originally Submitted
3/29/2012
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