Crispy Baked Avocado Tacos

Creamy, decadent avocado in a lettuce boat and topped with pico de gallo and Sriracha aioli

Crispy Baked Avocado Tacos

Fresh & Indulgent tasting!

These tacos are one of my favorites… such a great combo!  The avocado is oven-fried, resulting in crunchy breading and creamy, decadent avocado. Served in a 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.  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.

Scroll down for recipes.

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Recipe

Crispy Baked Avocado Tacos
 
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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
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!

 

2 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! 😄

    Reply

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