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Oven-Crisped Avocado Tacos with Spicy Beet Pico de Gallo

by Livestrong_Recipes  |  Sep 13, 2017

Oven-Crisped Avocado Tacos with Spicy Beet Pico de Gallo
Photo Credit: Jackie Newgent/
  1. PREP
  2. 22 m
  • COOK
  • 10 m
  • 32 m

These crispy avocado tacos are a low-calorie and meat-free option. A garnish of crumbled goat cheese and spicy pico de gallo with lime add the perfect kick.



  • 5 oz cooked beets
  • 1/4 cup red onion
  • 1/2 pieces Jalapeno Peppers
  • 2 tbsp cilantro
  • 1 1/2 tbsp lime juice
  • 1/4 tsp Sea Salt
  • 1 cup avocado
  • 1 large whole egg
  • 1/2 cup Panko Breadcrumbs, Original Style
  • 4 corn tortilla
  • 1 oz Baby Spinach
  • 2 oz soft goat cheese


1 Preheat the oven to 450°F.
2 Drain any excess liquid from the beets (such as Love Beets). In a medium bowl, stir together the diced beets, onion, jalapeño, cilantro, 1 tablespoon of the lime juice, and 1/8 teaspoon of the salt. Set aside.
3 Halve and pit the avocado; cut each half into 4 wedges, then peel.
4 Brush all 8 avocado wedges with the egg. Dredge in the Panko (Japanese breadcrumbs). Arrange the Panko-coated avocado wedges on a baking sheet. Spritz with cooking spray and season with the remaining 1/8 teaspoon salt (or salt to taste).
5 Bake in the oven until browned, about 10 to 12 minutes.
6 Warm or lightly grill the corn tortillas (or whole grain tortillas of choice) before filling, if desired.
7 Top the tortillas with the spinach and sprinkle with the remaining 1 1/2 teaspoons lime juice. Top with the oven-fried avocado wedges, beet pico de gallo, and goat cheese, and serve.