Crispy Baked Avocado Tacos

An easy way to amp up Taco Tuesday or any meal! Creamy, decadent avocado in a crisp lettuce boat and topped with pico de gallo and Sriracha aioli

Crispy Baked Avocado Tacos

The perfect combination of fresh + indulgent tasting + a little kick!

These simple tacos are one of my favorites…  A fabulous flavor combo, warm and decadent tasting but still fresh and light.

Plus super easy to make!

The avocado is oven-fried, resulting in crunchy breading and creamy, decadent avocado. Served in a crisp lettuce boat with pico de gallo and spicy Sriracha aioli.  It has a freshness and a bit of a kick. Indulgent tasting and totally satisfying but still fresh and light.

Crispy avocados adapted from an Eating Well recipe, they are super easy to make and beyond delicious.

You start with a firm avocado and cut it into thick slices.  Dip in flour, egg, then gluten-free panko and bake!

 

15-20 minutes later you have golden, crispy coated avocado with a warm creamy center.

 

The Sriracha aioli is a long time favorite and can be made as spicy as you like.

Pico de gallo can be store-bought or easy recipe below.

Best part is, the entire meal can be made ahead and heated up as needed.

Hope you love these as much as we do!

Scroll down for recipe and leave a comment if you try.

Recipe

Crispy Baked Avocado Tacos
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Serves: 4 -6 servings
Ingredients
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.
Instructions
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 15-20 minutes.
Sriracha Mayo
  1. Whisk ingredients together until smooth and creamy.
Pico de gallo
  1. Combine all ingredients in a small bowl
Assemble
  1. In each lettuce boat add 2-3 avocados, top with pico de gallo and sriracha aioli. Enjoy!

 

4 thoughts on “Crispy Baked Avocado Tacos

  1. I made these tacos tonight and they were not only super quick and easy to make but so amazingly delicious! So happy to have a healthy alternative to the usual tacos. Will definitely make these again! 😄

  2. These are great! The crispy avocado is so crunchy and still filling and delicious! I actually substituted the siete tortillas instead of the lettuce which is great but I’m sure the lettuce is as well. Was just feeling like the tortilla that day!

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