Crispy Baked Avocado Tacos

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.

Hope you love these as much as we do!

For more 30 Minute Meal Ideas, click here.

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