Baked Avocado Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 fruit without skin and seeds Avocados, California (Haas) 0.5 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g) 1 large Egg, fresh, whole, raw 5 grams Arrowroot flour 12 serving Olive Oil Pam (0.5g = 0.6sec spray)
1. Preheat oven to 450 and cover a baking sheet with foil. Spray with cooking spray.
2. Cut avocados in half and remove put. Slice each half into 6 slices. Dip each slice into arrowroot then egg then almond flour. Spread on the baking sheet and spray the tops with cooking spray.
3. Bake 10 minutes, turning halfway through. Serve warm.
Serving Size: Makes 6 servings of 4 slices
2. Cut avocados in half and remove put. Slice each half into 6 slices. Dip each slice into arrowroot then egg then almond flour. Spread on the baking sheet and spray the tops with cooking spray.
3. Bake 10 minutes, turning halfway through. Serve warm.
Serving Size: Makes 6 servings of 4 slices
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 15.1 g
- Cholesterol: 31.0 mg
- Sodium: 16.4 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 4.9 g
- Protein: 4.2 g
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