Crispy Avocado Tacos
with White Beans & Kiwi Salsa Verde
A light dusting of polenta gives slices of creamy avocado a crispy coating. Creamy cannellini beans bump up the protein and fiber in these tacos, and kiwi adds sweetness to this juicy salsa verde.
INGREDIENTS
- 1 avocado, halved, peeled and cut into 12 slices
- 2 tbsp polenta (divided)
- 6 tbsp mojo verde sauce
- 2 kiwis, peeled and diced
- 13.4 oz cannellini beans, drained and rinsed
- 1 tsp ground coriander (divided)
- 1 lime, half juiced and half cut into wedges
- 6 yellow corn tortillas
- 0.25 oz cilantro, leaves picked
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 400°F. Brush 1 tbsp olive oil on baking sheet and lay avocado in single layer. Add a pinch of salt and pepper and sprinkle with half the polenta. Flip avocado over and repeat with remaining polenta. Bake until avocado is crispy, 12 to 15 minutes. Leave oven on for step 4. (4-serving meal: use 2 tbsp olive oil)
Stir together mojo verde, kiwi, 2 tsp olive oil, and a pinch of salt and pepper in small bowl and set aside. (4-serving meal: use 4 tsp olive oil)
Combine cannellini beans, just half the coriander, 1 tsp olive oil, 2 tbsp water, and a pinch of salt and pepper in small saucepan. Cook over medium heat until beans are heated through, 3 to 5 minutes. Off heat, mash ¾ of beans with back of fork and stir in lime juice. (4-serving meal: use 2 tsp olive oil, ¼ cup water) (TIPS: Keep remaining coriander for your own use. If the bean mixture is too stiff, add 1 tbsp water.)
Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Lay warm tortillas on clean work surface. Spread white beans evenly on each tortilla and top with crispy avocado. Top tacos with kiwi salsa verde and cilantro. Serve with lime wedges. ¡Buen apetito!
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Refried Butternut Tacos with Grape Salsa & Cilantro Cabbage Slaw
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Mango Mojo Black Bean Tacos with Charred Onion & Avocado
Red Lentil Soup with Chile-Mint Sizzle & Crispy Brussels Sprouts
Chile Relleno Burritos with Poblano Rice & Mojo Verde
