Vegan Taco Skins with Avocado Pico Recipe

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taco skins with fresh avocado pico

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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 fresh avocado pico
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

  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.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 54Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 451mgCarbohydrates 7gFiber 2gSugar 1gProtein 2g

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  • Ian Andrew

    As the Co-founder and Editor-in-Chief of Greener Ideal, Ian has been a driving force in environmental journalism and sustainable lifestyle advocacy since 2008. With over a decade of dedicated involvement in environmental matters, Ian has established himself as a respected expert in the field. Under his leadership, Greener Ideal has consistently delivered independent news and insightful content that empowers readers to engage with and understand pressing environmental issues.

    Ian’s expertise extends beyond editorial leadership; his hands-on experience in exploring and implementing sustainable practices equips him with practical knowledge that resonates with both industry professionals and eco-conscious audiences. This blend of direct involvement and editorial oversight has positioned Ian as a credible and authoritative voice in environmental journalism and sustainable living.

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