Is there a better way to celebrate summer than a plate of tacos? These are stuffed with crispy baked avocado, roasted radishes, and spicy smashed Sriracha beans, with some crunchy cabbage on top. When I first made these, I wasn’t sure how I would feel about a warm and crunchy avocado (I like my avocado cool and creamy). But I have to say, I feel really, really, really good about warm, crunchy avocado, especially when it’s in a tortilla with lots of other delicious stuff.  These tacos are very easy to throw together, so they’re perfect for a fun, simple weeknight meal or for a taco party with friends. Less time cooking and more time partying is what I am all about. Makes 8–10 tacos 1 c butter radishes, quartered 3-4 firm avocados ¼ c bread crumbs 1 can (14 oz) no-salt-added cannellini beans, drained 2 Tbsp Sriracha 1 c purple or green cabbage, shredded 10 tortillas micro greens, plain yogurt, and sautéed onions for garnish (optional)

  1. Heat oven to 400ºF. Place the sliced radish onto a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until radishes are soft, 10–15 minutes. Remove and set aside.2. Increase oven heat to 425ºF. Halve avocados, remove pits, and, using a spoon, gently separate flesh from skin (keeping each half in one piece). Slice each half, lengthwise, into three pieces. MORE: Watch This: Astronaut Makes Taco in Space
  2. Pour bread crumbs onto a plate or flat surface. Dip avocado slices into bread crumbs until completely coated on both sides. Place on a baking sheet (season with salt and pepper if bread crumbs are not preseasoned). Bake until the crust has become light brown, about 10 minutes.4. Meanwhile, place beans into a bowl with Sriracha, and mash with a fork to achieve a rough texture.5. Assemble tacos: Place a spoonful of Sriracha beans onto center of tortilla. Top with 2 or 3 slices of avocado and a couple of radishes. Finish with a pinch or two of cabbage and micro greens, plain yogurt, and sautéed onions (if using). NUTRITION (per taco) 200 cal, 5 g pro, 25 g carb, 7 g fiber, 2 g sugars, 10 g fat, 1.5 g sat fat, 105 mg sodium