Crispy Baked Avocado Tacos
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Cook time
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A simple but flavorful gluten-free and vegetarian taco! Creamy, decadent avocado with a crunchy breading served in a lettuce boat and topped with pico de gallo and spicy Sriracha aioli. Indulgent tasting and totally satisfying but still fresh and light! Super simple Crispy Avocado recipe adapted from Eating Well.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Serves: 4 -6 servings
Crispy Baked Avocado (recipe adapted from Eating Well)
  • 2 firm avocados, cut into ½-inch-thick wedges
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup gluten-free flour
  • 2 large eggs
  • 1 cup gluten-free panko breadcrumbs
Sriracha Aioli
  • ⅓ cup mayonnaise or vegan mayonnaise
  • 1 teaspoon sesame oil
  • 2½ teaspoons Sriracha (feel free to add more if you want an extra kick)
Pico de Gallo
  • 1 tomato, diced
  • ½ red onion, diced
  • ½ jalapeno, seeded and finely chopped
  • 1-2 tablespoons fresh cilantro, chopped
  • salt and pepper to taste
Romaine lettuce leaves, approximately 5 inch in length.
Crispy Baked Avocados
  1. Preheat oven to 425°F and place parchment paper or non stick foil on a baking sheet.
  2. Create an assembly line with 3 shallow bowls. In the first bowl mix flour, salt & pepper. The second, lightly beat the eggs. And in the third, place the panko breadcrumbs.
  3. One at a time, coat the avocado wedges in the flour, shake off excess, then dip in the egg. Then coat both sides with the panko, pressing to help it stick if needed.
  4. Place the wedges on the prepared baking sheet.
  5. When all the avocados are prepared, bake until golden brown, turning halfway through, approximately 12-18 minutes.
Sriracha Mayo
  1. Whisk ingredients together until smooth and creamy.
Pico de gallo
  1. Combine all ingredients in a small bowl
  1. In each lettuce boat add 2-3 avocados, top with pico de gallo and sriracha aioli. Enjoy!
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