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.
Ingredients
Units
Scale
- 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
Instructions
- FOR THE SALSA
- Combine all salsa ingredients, finely chopping by hand or blitzing in a food processor. Cover and refrigerate.
- FOR THE TACOS
- Cut avocados in half lengthwise, remove pits, and cut each half into 4 equal pieces. Gently peel the skin off each piece.
- 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.
- 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.
- FOR THE SAUCE
- While the avocados are cooking, combine all sauce ingredients.
- PLATE
- 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