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

I used to think that tacos weren’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 avocados!

I used to always bake my avocados, but after recently 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.