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Three breaded avocado tacos with pink pickled onions, creamy sauce, and chopped herbs on a white plate, served with lime wedges.
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4.77 from 13 ratings

Crispy Baked Avocado Tacos

Get ready for taco night to hit new levels of deliciousness with these crispy baked avocado tacos!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Mexican
Diet: Low Lactose, Low Salt, Vegetarian
Keyword: avocado tacos, crispy avocado tacos, fried avocado, vegetarian taco ideas, vegetarian taco meat
Diet: Dairy-Free, Vegetarian
Occasion: 4th of July, Birthdays, Cinco de Mayo, Game Day
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

Baked Avocados

  • 2 avocados
  • ½ cup all-purpose flour
  • 2 large eggs whisked
  • 1 cup panko crumbs 60 g
  • pinch salt and pepper
  • Oil to brush on or spray

Adobo Sauce

  • ¼ cup plain yogurt 60 g
  • 2 Tbsp mayonnaise 30 g
  • ¼ tsp lime juice
  • 1 Tbsp adobo sauce from a jar of chipotle peppers

Taco Essentials

Instructions

  • Prep Avocado: Cut 2 avocados in half lengthwise and remove the pits. Place avocado skin side down and cut each half into 4 equal-sized pieces, then gently peel the skin off of each.
    A plate with several slices of fresh avocado arranged on a light green textured surface.
  • Prep Station: Preheat oven to 400°F (218°C) or air fryer to 375°F (190°C).  Arrange your workspace with a bowl of ½ cup all-purpose flour, a bowl of 2 large eggs (whisked), a bowl of 1 cup panko crumbs with a pinch salt and pepper mixed in, and a baking sheet at the end. 
    Bowls of beaten egg, flour, breadcrumbs, and a plate of sliced avocado are arranged on a green surface next to a baking sheet.
  • Coat: Dip each avocado slice first in the flour, then egg, then panko. Place on the prepared baking sheet. Brush each liberally with oil, or spray with oil for a lighter option.
    Three bowls on a green surface: flour on the left, beaten eggs in the center, and breadcrumbs on the right, each with a piece of avocado being coated in sequence.
  • Bake: Bake or air fry for about 15 to 18 minutes, flipping halfway through cooking, until lightly browned and crispy.
    Breaded and baked avocado slices arranged on a metal baking sheet.
  • Sauce: While avocados are cooking, combine all Adobo Sauce ingredients.
    A white bowl filled with a creamy, light brown sauce or dip, with a metal spoon resting inside, placed on a light green textured surface.
  • Serve: Layer refried beans, crispy avocado, sliced of pickled red onion, adobo sauce, and cilantro onto tacos and enjoy!
    A plate of three avocado tacos with breaded filling, topped with pink onions, sauce, and fresh herbs, served with two lime wedges on a speckled ceramic dish.

Video

Nutrition

Serving: 1serving (2 tacos, refried beans not included in calculations) | Calories: 437kcal | Carbohydrates: 46.7g | Protein: 10.6g | Fat: 23.5g | Saturated Fat: 5.1g | Polyunsaturated Fat: 3.9g | Monounsaturated Fat: 11.4g | Trans Fat: 0g | Cholesterol: 91mg | Sodium: 442mg | Potassium: 664mg | Fiber: 7.2g | Sugar: 5g | Vitamin A: 270IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 2.4mg
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