Creamy, crispy avocado tacos with fresh pineapple salsa and a quick yogurt sauce, perfect for your vegetarian Taco Tuesdays!

I think yesterday was Taco Tuesday. Like yea, I know every Tuesday should be dedicated to tacos (and believe me, I’ve tried, but as it turns out the Dutch aren’t entirely fond of tacos), but yesterday was the Tuesday before Cinco de Mayo, THE Taco Tuesday. And we missed it. But I’m going to make it up to you, because these avocado tacos are the bee’s knees/cat’s pajamas/creme de la creme/honest to Earth good eatin’.

Tacos are of of those food that aren’t all that easy to make vegetarian. Chickpeas are better suited for gyros and tofu tends to scare off the meat eaters with whom you may share a dinner table. But when I came across Minimalist Baker’s vegan avocado tacos, I knew there was hope for the vegetarian taco. So today we’re nixing the faux-meats and throwing in some crispy baked avocados!

It looks complicated, but I promise it’s simple. Throw pineapple, a tomato, some peppers, and spices into a food processor and blitz. Salsa, done. Then we’ll coat our avocado slices with a traditional flour-egg-bread crumb combo and bake them. Finally, whip together a tangy, garlicy yogurt sauce. Toss it all onto a flour tortilla (or hard shell if that’s your style), fold in half, enter taco heaven.

5 from 4 votes

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Crispy Baked Avocado Tacos

Creamy, crispy avocado slices on a bed of fresh pineapple salsa with a quick yogurt sauce, all stuffed into a taco for your vegetarian Cinco de Mayo pleasure!

Diet Dairy-Free, Vegetarian

Occasion 4th of July, Birthdays, Cinco de Mayo, Game Day, Halloween, Valentine's Day

Time 30 minutes or less

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 4 tacos

Calories 688 kcal

Author Live Eat Learn

Ingredients

Salsa

• 1 cup finely chopped pineapple 230 g
• 1 tomato finely chopped
• ½ red bell pepper
• ½ red onion ¼ cup, chopped
• 1 clove garlic minced
• ½ jalapeno
• ⅛ tsp cumin
• ⅛ tsp salt

Avocado Tacos

• 1 avocado
• 1 tsp lime juice 5 mL
• A sprinkle each of salt and pepper
• ¼ cup all-purpose flour 35 g
• 1 egg whisked
• ½ cup bread crumbs 65 g
• 4 flour tortillas click for recipe

Sauce

• ¼ cup plain yogurt or dairy-free alternative
• 2 Tbsp mayonnaise
• 1 clove garlic minced
• ½ tsp lime juice 2 mL
• ¼ tsp salt
• ⅛ tsp black pepper

Instructions

1. Combine all Salsa ingredients (finely chop by hand or blitz in the food processor), cover, and set in fridge.
2. Cut avocado in half lengthwise. Give the seed a nice whack with your knife, then rotate the knife to pop out the seed. Set avocado skin side down and cut each half into 4 equal sized pieces (8 pieces in total), then gently peel the skin off of each.
3. Rub each slice with a bit of lime juice and sprinkle each with a pinch of salt and pepper.
4. Arrange your workspace so you have a bowl of flour, a bowl of whisked egg, a bowl of breadcrumbs, and a parchment paper lined baking sheet. Dip each avocado slice first in the flour, coating generously, then in the egg, and finally in the bread crumbs. Set your coated slice on the baking sheet, rinse your hands, and repeat with all 8 pieces.
5. Bake avocado at 450 degrees F (230 C) for about 10 minutes, until lightly browned.
6. While avocados are cooking, combine all Sauce ingredients.
7. To prepare, spoon salsa onto a tortilla, top with 2 pieces of avocado, and drizzle with yogurt sauce. Serve immediately and enjoy!

Notes

Inspired by Minimalist Baker's Panko Baked Avocado Tacos.

Nutrition Facts

Crispy Baked Avocado Tacos

Amount Per Serving (2 tacos)

Calories 688 Calories from Fat 276

% Daily Value*

Total Fat 30.7g 47%

Sodium 719mg 30%

Total Carbohydrates 92.4g 31%

Dietary Fiber 15.5g 62%

Protein 17g 34%

* Percent Daily Values are based on a 2000 calorie diet.

Helpful products for these Avocado Tacos

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