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.
Yield: 8 servings
Taco Skins with Avocado Pico
Ingredients
Fresh Avocado Pico
- 1 roma tomato
- 1/2 avocado
- 1 tbsp chopped onion
- 1 clove garlic, smashed
- 1 tsp lime juice
- 1 tsp apple cider vinegar
- to taste salt
Taco Skins
- 4 baby potatoes
- 1 tsp chili powder
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cumin
- 1 tsp salt
- 1 tbsp nutritional yeast
- 1/4 cup frozen corn
- 2 tbsp unsweetened unflavored coconut milk
- to taste salt
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 54Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 451mgCarbohydrates 7gFiber 2gSugar 1gProtein 2g
