Description
Creamy, crispy avocado tacos with fresh pineapple salsa and a creamy chipotle sauce. The perfect vegetarian combo for your next taco night.
Ingredients
Units
Scale
AVOCADO TACO
- 1 avocado, ripe
- 1/4 cup all purpose flour
- 1 large egg, whisked
- 1 cup diced panko crumbs
- pinch each salt and pepper
- 4 flour tortillas
SALSA
- 1 cup finely chopped or crushed pineapple
- 1 roma tomato, finely diced
- 1/2 red bell pepper, finely diced
- 1/2 cup finely diced red onion
- 1 clove garlic, finely minced
- 1/2 jalapeno, finely diced
- pinch each, cumin and salt
ADOBO SAUCE
- 1/4 cup plain yogurt
- 2 tbsp mayonnaise
- 1/4 tbsp lime juice
- 1 tsp adobo sauce from a jar of chipotle peppers
Instructions
FOR THE SALSA
- Combine all Salsa ingredients (finely chop by hand or blitz in the food processor), cover, and set in fridge.
FOR THE TACOS
- Cut avocado in half lengthwise and remove pit. Place avocado skin side down and cut each half into 4 equal sized pieces, then gently peel the skin off of each.
- Preheat oven to 450°F (230°C) or air fryer to 375°F (190°C). Arrange your workspace so you have a bowl of flour, a bowl of whisked egg, a bowl of panko with salt and pepper mixed in, and a parchment-lined baking sheet at the end.
- Dip each avocado slice first in the flour, then egg, then panko. Place on the prepared baking sheet and either bake or air fry for 10 minutes, flipping halfway through cooking, until lightly browned.
FOR THE SAUCE
- While avocados are cooking, combine all sauce ingredients.
PLATE
- Spoon salsa onto a tortilla, top with 2 pieces of avocado, and drizzle with sauce. Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Tacos
- Cuisine: Mexican, Mexican Inspired