Crispy Avocado Tacos Recipe
Introduction
Crispy avocado tacos are a delicious and satisfying twist on the classic taco. Featuring crunchy, breaded avocado slices paired with a fresh pineapple salsa and smoky chipotle sauce, they make a perfect meal for any day of the week.
Ingredients
- 1 cup pineapple
- 1 tomato
- 1/2 red bell pepper
- 1/2 red onion
- 1 clove garlic
- 1/2 jalapeño pepper
- 1 pinch ground cumin
- 2 pinch salt
- 1 avocado
- 1 pinch ground black pepper
- 1/4 cup all-purpose flour
- 1 egg
- 1/2 cup breadcrumbs
- 4 flour tortillas
- 1/4 cup plain yogurt
- 2 tablespoon mayonnaise
- 1/8 lime
- 1 tablespoon chipotle peppers in adobo sauce
Instructions
- Step 1: Combine pineapple, tomato, red bell pepper, red onion, garlic, jalapeño pepper, ground cumin, and 1 pinch salt in a bowl. Cover and refrigerate to let the flavors meld.
- Step 2: Cut the avocado in half lengthwise and remove the seed by tapping it with a knife and twisting. Place the avocado halves skin side down and slice each into 4 equal pieces. Gently peel off the skin from each piece.
- Step 3: Preheat your oven to 450°F (230°C) or an air fryer to 375°F (190°C).
- Step 4: Prepare three separate bowls: one with all-purpose flour, one with a beaten egg, and one with breadcrumbs mixed with 1 pinch salt and 1 pinch ground black pepper. Dip each avocado slice first in flour, then egg, then breadcrumbs, coating evenly. Place coated slices on a parchment-lined baking sheet.
- Step 5: Bake or air fry the avocado slices for about 10 minutes, until they are lightly browned and crispy.
- Step 6: While the avocado cooks, mix plain yogurt, mayonnaise, lime juice, and chipotle peppers in adobo sauce together to create the sauce.
- Step 7: To assemble, spoon the pineapple salsa onto each flour tortilla, add two crispy avocado pieces, and drizzle with the chipotle sauce. Serve immediately and enjoy!
Tips & Variations
- For extra crunch, double coat the avocado slices by repeating the egg and breadcrumb dip before baking.
- Substitute plain yogurt with sour cream for a tangier sauce.
- Add fresh cilantro or chopped green onions to the pineapple salsa for added freshness.
Storage
Store any leftover salsa and sauce separately in airtight containers in the refrigerator for up to 3 days. For best texture, enjoy the crispy avocado pieces immediately as they soften quickly. If needed, reheat avocado slices briefly in the oven or air fryer at 350°F (175°C) for a few minutes to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of tortillas?
Yes, you can use corn tortillas or gluten-free tortillas if preferred. Just warm them gently before assembling to keep them pliable.
How do I make the tacos spicier?
Increase the amount of jalapeño in the salsa or add extra chipotle peppers to the sauce. You can also sprinkle some cayenne pepper into the breadcrumb mixture for a subtle heat.
Print
Crispy Avocado Tacos Recipe
- Total Time: 25 minutes
- Yield: 4 tacos 1x
- Diet: Vegetarian
Description
These Crispy Avocado Tacos offer a delightful combination of creamy, breaded avocado slices baked to golden perfection, paired with a fresh pineapple and vegetable salsa and a smoky chipotle sauce. Perfect for a light yet satisfying meal with vibrant flavors and textures.
Ingredients
Salsa
- 1 cup Pineapple
- 1 Tomato
- 1/2 Red Bell Pepper
- 1/2 Red Onion
- 1 clove Garlic
- 1/2 Jalapeño Pepper
- 1 pinch Ground Cumin
- 1 pinch Salt
Breaded Avocado
- 1 Avocado
- 1/4 cup All-Purpose Flour
- 1 Egg
- 1/2 cup Breadcrumbs
- 1 pinch Salt
- 1 pinch Ground Black Pepper
Sauce
- 1/4 cup Plain Yogurt
- 2 tablespoon Mayonnaise
- 1/8 Lime (juice)
- 1 tablespoon Chipotle Peppers in Adobo Sauce
Tacos
- 4 Flour Tortilla
Instructions
- Prepare the salsa: In a bowl, combine pineapple, tomato, red bell pepper, red onion, garlic, jalapeño pepper, ground cumin, and salt. Cover and refrigerate to let the flavors meld while you prepare the other components.
- Cut the avocado: Halve the avocado lengthwise and remove the seed by hitting it with your knife and twisting. Place each half skin side down, cut into four equal slices per half (eight slices total), then gently peel off the skin from each slice.
- Preheat the cooking equipment: Preheat the oven to 450°F (230°C) or an air fryer to 375°F (190°C), depending on your preferred cooking method.
- Bread the avocado slices: Set up a breading station with three bowls: one with all-purpose flour, one with beaten egg, and one with breadcrumbs mixed with salt and black pepper. Dip each avocado slice first into the flour, coating it generously, then into the egg, and finally into the breadcrumb mixture. Place each breaded slice on a parchment-lined baking sheet and repeat until all slices are coated.
- Cook the avocado slices: Bake the breaded avocado slices in the oven or air fry them for about 10 minutes until they are lightly browned and crispy.
- Make the chipotle sauce: While the avocado is cooking, mix plain yogurt, mayonnaise, lime juice, and chipotle peppers in adobo sauce until well combined.
- Assemble the tacos: Spoon a generous amount of the pineapple salsa onto each flour tortilla. Top with two pieces of crispy avocado and drizzle with the chipotle yogurt sauce. Serve immediately and enjoy the fresh and crispy textures.
Notes
- You can use gluten-free tortillas to make this recipe gluten-free.
- For extra heat, add more jalapeño or chipotle peppers to the salsa or sauce.
- Serve immediately to enjoy the crispy texture of the breaded avocado.
- The avocado slices are best cooked fresh, avoid making too early to prevent sogginess.
- To keep avocado slices from browning before breading, you can brush them lightly with lime juice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: Crispy avocado tacos, baked avocado, pineapple salsa, chipotle yogurt sauce, vegetarian tacos
