Vegan Taco Skins with Avocado Pico

taco skins with fresh avocado pico

This recipe for taco skins with avocado pico takes minutes to come together, using ingredients that are typically already in your pantry and fridge.

This makes preparing a quick and healthy snack or an appetizer for last-minute guests super simple.

fresh avocado pico on vegan taco skins

Taco Skins with Avocado Pico
Taco Skins with Avocado Pico
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Taco Skins with Avocado Pico
Amount Per Serving
Calories 73 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 739mg 31%
Potassium 109mg 3%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 8%
Vitamin C 22%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings
pieces
Ingredients
Fresh Avocado Pico
Servings
pieces
Ingredients
Fresh Avocado Pico
Taco Skins with Avocado Pico
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Taco Skins with Avocado Pico
Amount Per Serving
Calories 73 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 739mg 31%
Potassium 109mg 3%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 2g 4%
Vitamin A 8%
Vitamin C 22%
Calcium 1%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Rinse, lightly salt, and bake your potatoes until cooked through. Alternatively, you can rise, salt, and microwave your potatoes if you are short on time. Allow potatoes to cool until they are able to be handled.
  2. Cut each potato in half, and carefully scoop out the inside of each potato into a small bowl, leaving just enough so the outer skin doesn't break. Place skins into refrigerator for at least 10 minutes to firm up a bit and make them easier to work with. Add seasonings and coconut milk (or any plant milk of choice). Mix well and fold in the frozen corn. Set aside.
  3. Preheat your oven to 425°F. Remove skins from refrigerator. Scoop filling out into each potato skin. Place on a lined cookie sheet and bake for about 10 minutes, or until warm in the center.
  4. Meanwhile, chop up tomato, onion, garlic, and avocado. Place in a small bowl. Toss with salt, apple cider vinegar, and lime juice. Top potato skins with your fresh avocado pico when they are finished cooking.
Recipe Notes

Nutritional Information

Amount Per Serving (2 pieces per serving)

  • Calories 84

% Daily Value *

  • Total Fat 4 g 6 %
    • Saturated Fat 1 g 3 %
    • Monounsaturated Fat 2 g
    • Polyunsaturated Fat 1 g
    • Trans Fat 0 g
  • Cholesterol 0 mg 0 %
  • Sodium 595 mg 25 %
  • Potassium 321 mg 9 %
  • Total Carbohydrate 14 g 5 %
    • Dietary Fiber 3 g 12 %
    • Sugars 2 g
  • Protein 2 g 5 %
  • Vitamin A 12 %
  • Vitamin C 16 %
  • Calcium 3 %
  • Iron 6 %

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Yum
Print Recipe