This simple gluten-free and vegetarian taco is an amazing combination of textures and flavors! Creamy, decadent avocado in a crisp lettuce boat and topped with pico de gallo and Sriracha aioli -- so much yumm!
Crispy Baked Avocado Tacos
The perfect combination of fresh + indulgent tasting + a little kick!
These simple gluten-free and vegetarian 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.
So how do you make them?
Here’s what you’ll need: Romaine lettuce, avocado, gluten-free panko, gluten-free all purpose flour, eggs, salt, pepper, sriracha, mayonnaise of choice, sesame oil and pico de gallo (homemade or pre-made).
Let’s start with the crispy baked avocado. Recipe adapted from an Eating Well recipe, they are super easy to make and beyond delicious.
All you need is avocado, egg, gluten-free panko bread-crumbs (we love Aleia’s – Amazon affiliate link), gluten-free flour (we used GF Jules – affiliate link), salt and pepper.
You start with a firm avocado and cut it into thick slices. Then set up an assembly line and dip in flour, egg, then gluten-free panko and bake!
12-18 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.
All you need is mayo (canola, regular, avocado, vegan – whatever you prefer), sesame oil (or avocado oil) and sriracha!
Mix together and it’s creamy and has a bit of a kick, perfect pairing to the avocado!
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.
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.
Author: Healthy Gluten-Free Family
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
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
Preheat oven to 425°F and place parchment paper or non stick foil on a baking sheet.
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.
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.
Place the wedges on the prepared baking sheet.
When all the avocados are prepared, bake until golden brown, turning halfway through, approximately 12-18 minutes.
Whisk ingredients together until smooth and creamy.
Pico de gallo
Combine all ingredients in a small bowl
In each lettuce boat add 2-3 avocados, top with pico de gallo and sriracha aioli. Enjoy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...