Go Back
The growing popularity of avocados can be attributed to their impressive nutritional profile. Packed with healthy monounsaturated fats, avocados promote heart health and can help lower bad cholesterol levels. They're also abundant in essential vitamins and minerals, including potassium, vitamin E, and B vitamins. This powerhouse of nutrients makes avocado tacos an excellent choice for anyone looking to incorporate healthier ingredients into their meals.

Crispy Baked Avocado Tacos – A Game-Changer!

Discover the delicious and healthy world of crispy baked avocado tacos, the perfect twist on traditional tacos! This flavorful dish showcases the creamy texture of ripe avocados, combining them with crispy panko breadcrumbs for an irresistible crunch. Loaded with heart-healthy fats and customizable toppings, these tacos are ideal for everyone, whether you're a vegetarian or a meat lover. Elevate your cooking with this nutritious and satisfying meal that will impress friends and family alike.
Print Recipe Pin Recipe

Ingredients
  

2 ripe avocados

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

8 small corn tortillas

1 cup shredded red cabbage

1/2 cup diced tomatoes

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

1 cup Greek yogurt or sour cream (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

    Prepare the Avocados: Cut the avocados in half, remove the pit, and scoop out a small portion of the flesh to create a bigger cavity for stuffing. Save the scooped avocado flesh for another use or mash it for a topping.

      Set Up Breading Stations: In three separate bowls, place the flour seasoned with salt, pepper, garlic powder, smoked paprika, and cayenne pepper in one bowl; beaten eggs in the second; and panko breadcrumbs in the third.

        Bread the Avocados: Dip each avocado half first in the flour mixture, coating it lightly; then plunge it into the beaten eggs, allowing excess to drip off; finally, coat generously with the panko breadcrumbs. Place the breaded avocados cut side up on the prepared baking sheet.

          Bake the Avocados: Bake in the preheated oven for 15-20 minutes, or until the breadcrumbs are golden brown and crispy.

            Warm the Tortillas: While the avocados are baking, warm the corn tortillas by placing them in a dry skillet over medium heat for about a minute on each side, or wrap them in foil and warm them in the oven for the last 5 minutes of the avocado baking time.

              Assemble the Tacos: Remove the crispy baked avocado halves from the oven. Carefully scoop the avocado out (if desired) and chop it into bite-sized pieces. Fill each tortilla with shredded cabbage, diced tomatoes, and a few pieces of the crispy avocado.

                Garnish and Serve: Top the tacos with chopped cilantro and a dollop of Greek yogurt or sour cream. Serve with lime wedges on the side for an added burst of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings