Crispy Avocado Tacos

Ok folks, here’s your latest taco-night obsession! Panko-crusted avocado slices baked or air-fried until crispy, topped with fresh pineapple salsa and creamy chipotle adobo sauce. The avocado stays creamy inside but the outside gets golden and crunchy. The pineapple salsa adds sweetness and fresnhess, and the adobo sauce brings some awesome smoky flavors. These work for vegetarian taco night without relying on fake meat or tofu, and they are usually a huge hit with meat-eaters too.

The avocado is substantial enough to feel like a proper taco filling, and the breading gives it texture that holds up against the salsa and sauce. Air frying makes the avocado crispier and cooks faster than baking, but either method works.

The key is getting the coating on properly: flour first to help the egg stick, then egg, then panko seasoned with salt and pepper.

How to Make Crispy Avocado Tacos

Make the Salsa

Combine all salsa ingredients in a bowl. You can finely chop everything by hand or pulse in a food processor until roughly chopped.

Cover and refrigerate while you prepare the tacos.

Prepare the Avocado

Cut the avocado in half lengthwise and remove the pit. Place each half skin-side down and cut into 4 equal slices. Gently peel the skin off each slice.

Preheat the oven to 450°F or an air fryer to 375°F. Line a baking sheet with parchment paper.

Bread the Avocado

Set up three bowls: one with flour, one with whisked egg, and one with panko mixed with a pinch of salt and pepper.

Dip each avocado slice first in flour, coating both sides, then in egg, then in panko, pressing gently so the crumbs stick. Place on the prepared baking sheet.

Cook the Avocado

For oven: Bake for 10 minutes, flipping halfway through, until lightly browned and crispy.

For air fryer: Air fry at 375°F for 10 minutes, flipping halfway through, until golden and crispy.

Make the Adobo Sauce

While the avocados cook, whisk together the yogurt, mayonnaise, lime juice, and adobo sauce in a small bowl.
Assemble

Spoon pineapple salsa onto each tortilla. Top with 2 pieces of crispy avocado. Drizzle with adobo sauce. Serve immediately.

Recipe Notes

Use a ripe but firm avocado. Too soft and it will fall apart during breading. Too hard and it won’t be creamy inside.

The breading station order matters: flour helps the egg stick, egg helps the panko stick. Don’t skip the flour step.

Press the panko onto the avocado gently so it adheres well. This prevents the coating from falling off during cooking.

Air frying makes the avocado crispier than baking and cooks faster. If you have an air fryer, use it.

If baking, make sure the oven is fully preheated to 450°F before the avocado goes in.

Fresh pineapple is best for the salsa, but canned crushed pineapple works in a pinch. Drain it well before using.

The salsa can be made up to a day ahead and stored in the fridge.

Adobo sauce is the liquid from a can of chipotle peppers in adobo. One can lasts forever in the fridge and adds smoky heat to all kinds of dishes.

If you can’t find adobo sauce, mix a tiny bit of chipotle hot sauce with a pinch of smoked paprika.

These tacos are best eaten immediately while the avocado is still crispy. The coating softens quickly once it hits the salsa.

Use soft flour tortillas or switch to hard taco shells if you prefer crunch throughout.

Crispy Avocado Tacos with Adobo Sauce

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5 from 2 reviews

• Author: Honest Cooking
• Total Time: 25 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Creamy avocado slices, coated in crispy panko, are the star of these fun tacos. Fresh pineapple salsa and a creamy chipotle sauce add vibrant flavor.

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Ingredients

Units USM Scale 1x2x3x

• 1 avocado (1 avocado) avocado
• 1/4 cup all purpose flour
• 1 large egg (1 large egg) large egg
• 1 cups (237 ml) diced panko crumbs
• pinch each salt and pepper
• 4 flour tortillas (4 flour tortillas) flour tortillas
• 1 cups (237 ml) finely chopped or crushed pineapple
• 1 roma tomato (1 roma tomato) roma tomato
• 1/2 cup red bell pepper
• 1/2 cup finely diced red onion
• 1 clove (1 clove) garlic
• 1/4 cup jalapeno
• pinch each cumin and salt
• 1/4 cup plain yogurt
• 2 tbsp mayonnaise (2 tbsp mayonnaise) mayonnaise
• 1/2 tbsp lime juice
• 1 tsp adobo sauce from a jar of chipotle peppers (1 tsp adobo sauce from a jar of chipotle peppers) adobo sauce from a jar of chipotle peppers

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Instructions

1. FOR THE SALSA
2. Combine all salsa ingredients, finely chopping by hand or blitzing in a food processor. Cover and refrigerate.
3. FOR THE TACOS
4. Cut avocados in half lengthwise, remove pits, and cut each half into 4 equal pieces. Gently peel the skin off each piece.
5. Preheat oven to 450°F (230°C) or air fryer to 375°F (190°C). Prepare a workspace with bowls of flour, whisked egg, and panko (mixed with salt and pepper), and a parchment-lined baking sheet.
6. Dip each avocado slice in flour, then egg, then panko. Place on the prepared baking sheet and bake or air fry for 10 minutes, flipping halfway through, until lightly browned.
7. FOR THE SAUCE
8. While the avocados are cooking, combine all sauce ingredients.
9. PLATE
10. Spoon salsa onto a tortilla, top with 2 avocado pieces, and drizzle with sauce. Serve immediately.

Notes

• For extra crispy avocado slices, ensure they are completely dry before dredging in the panko.
• If you don’t have an air fryer, baking the avocado slices works perfectly well; just adjust cooking time as needed.
• To make this recipe ahead, prepare the salsa and chipotle sauce in advance and store separately in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 2 tacos
• Calories: 350
• Sugar: 10
• Sodium: 400
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 30
• Fiber: 5
• Protein: 5
• Cholesterol: 50

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