Crispy baked avocado is the perfect filling for this vegetarian avocado taco recipe! Avocado slices coated in panko crumbs are baked in an oven or an air fryer, then the tacos are topped with a fresh pineapple salsa and a creamy chipotle sauce. A quick and easy taco recipe ready within 30 minutes!

I used to think that tacos weren’t all that easy to make vegetarian. Chickpeas are better suited for vegetarian gyros and tofu tends to scare off the meat eaters with whom you may share a dinner table.

But you know what (almost) everyone loves? Creamy, dreamy, healthy avocados! So today we’re nixing the faux-meats and throwing some crispy avocados into this next-level vegetarian taco recipe! This is one of my favorite avocado recipes, and soon to be yours too!

I used to always bake my avocados, but after getting an air fryer I’ve changed my ways! Air frying your avocados makes them so much crispier, while cooking them a lot faster. But feel free to use either method for these vegetarian avocado tacos!

Ingredients for these Avocado Tacos

• Avocados: Breaded with panko then either baked or air fried into crispy perfection.
• Pineapple Salsa: We’ll make a quick pineapple salsa, but feel free to sub your favorite store bought salsa!
• Creamy Chipotle Sauce: A simple combo of yogurt, mayo, and adobo sauce (from a jar of chipotle peppers). This stuff is always a hit at taco nights!

How to make avocado tacos

It looks complicated, but I promise it’s simple. Throw pineapple, tomato, some peppers, and spices into a food processor and blitz. Salsa, done.

Then we’ll coat our sliced avocado with a traditional flour – egg – panko combo and either bake or air fry them. We’re basically making avocado fries…and then putting them in taco shells!

Finally, whip together a tangy, creamy chipotle sauce. Toss it all onto a flour tortilla (or hard shell if that’s your style), fold in half, enter taco heaven.