By Sarah Ann Noel
When the warm weather hits, we dine al fresco almost every night. With a few reusable containers and a little planning, almost any meal can be portable—especially if it’s just to the backyard.
Since recently going 100 percent vegetarian, my husband has raised the question of what to do in lieu of the backyard barbecue. And because my family is always down for Mexican food, we decided baked avocado tacos.
They were as delicious as they were pretty.
Here’s what you need (to feed two adults and two kids):
4-5 ripe avocados, peeled and sliced into halves, then thirds
Panko bread crumbs
Plain Greek yogurt
Bonus: pickled radishes (Seriously makes it—just thinly slice radishes and dump into an airtight jar with equal parts water and vinegar and a dash of salt for at least 20 minutes and up to several hours. Keep refrigerated until serving.)
1. Preheat oven to 450 degrees
2. Coat avocado slices in equal parts coconut milk and olive oil mixture, then cover in Panko bread crumbs seasoned with cumin and garlic salt
3. Spread coated slices on a foil covered baking pan and bake for at least 10 minutes (look for the bread crumbs to start to slightly brown)
4. While avocados bake, mix one cup of plain Greek yogurt with the juice of one lime and a couple pinches of sea salt. Transfer to plastic baggie.
5. Once baked, stuff 3-4 avocado slices into corn tortillas, then top with cilantro, radishes, and a squeeze of the Greek yogurt dressing.
6. Serve warm, with a side salad of corn, beans, and tomatoes tossed in lime!
This meal was simple to make and even easier to clean up. The kids loved it, and it felt like the perfect, summery vegetarian option for a backyard party.