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!
Salsa: Combine all Salsa ingredients (finely chop by hand or blitz in the food processor), cover, and set in fridge.
Prep Avocado: Cut avocado in half lengthwise and remove pit. Place avocado skin side down and cut each half into 4 equal sized pieces, then gently peel the skin off of each.
Prep Station: Preheat oven to 450°F (230°C) or air fryer to 375°F (190°C). Arrange your workspace so you have a bowl of flour, a bowl of whisked egg, a bowl of panko with salt and pepper mixed in, and a parchment-lined baking sheet at the end.
Coat: Dip each avocado slice first in the flour, then egg, then panko. Place on the prepared baking sheet and either bake or air fry for 10 minutes, flipping halfway through cooking, until lightly browned.
Sauce: While avocados are cooking, combine all Sauce ingredients.
Serve: Spoon salsa onto a tortilla, top with 2 pieces of avocado, and drizzle with sauce. Serve immediately and enjoy!