Recently a new taco place opened up near us, and among their vegetarian offerings is fried avocado tacos. It turns out, when you fry an avocado, it gets crispy on the outside, warm and creamy on the inside, and good all over.
But I definitely try not to eat too many fried foods, and at home, I’m not going to go to the mess and trouble of frying. So, I set out to make baked, faux-fried avocado tacos.
Although one of my core beliefs in life is that everything is better in a taco, you can also enjoy these on their own, as baked avocado fries. I even made a dipping sauce for that purpose (though it’s also a taco sauce).
Crispy (Baked) Fried Avocado Tacos
Baked Fried Avocados
2 large avocados, ripe but still fairly firm
Juice of 1/2 lime or lemon
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 1/4 cup panko bread crumbs
1-2 Tbsp avocado oil, or other oil suitable for baking at high heat, such as sunflower oil, canola oil, or grapeseed oil
Pre-heat oven to 400 degrees.
Prepare a baking sheet by spreading 1 tablespoon of oil evenly over the surface.
Slice the avocados into long pieces about 1/4-inch thick. Sprinkle with lime juice, then with salt and pepper.
Coat in flour, dip in egg, then coat in panko bread crumbs. Place in a single layer on the oiled baking sheet. With all of the avocado slices on the pan, either spray them with cooking spray, or drizzle with another tablespoon of oil.
Bake for 10 minutes, then turn over the slices and rotate the pan. Bake for another 5 minutes.
Remove from oven, and serve hot.
3 Tbsp mayonnaise (I used homemade vegan aquafaba mayonnaise)
2 Tbsp sour cream (or Greek yogurt)
2 Tbsp red enchilada sauce
1 tsp cumin
1/8 – 1/4 tsp chipotle pepper powder
1/4 tsp salt, or to taste
Stir together ingredients in a small bowl until smooth. Start with the smallest amounts of salt and chipotle pepper, taste, and add more if desired.
Red onion, chopped
Cotija, queso fresco, or feta cheese
Place 3-4 fried avocado slices in warmed tortillas, then top with additional ingredients and sauce to taste.
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