Avocado Taco Recipe

Name: Avocado Taco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crispy Avacado; 1 Large ripe avocado; 1 cup Panko bread crumbs; 1/2 teaspoon Cumin; 1/4 teaspoon Cayenne pepper; Smoked sea salt; Tacos; 4-8 Small soft flour tortillas; 1 cup Diced tomatillos (approx 3-4 medium); 1 Small jalapeno diced; 1 cup Sour Cream; 1 Lime juiced (approx 2-3 Tbs); 1 cup Diced tomato; 1 cup Sliced red cabbage; 1 cup Queso fresco crumbled

Servings: persons

Crispy Avacado
1 Large ripe avocado
1 cup Panko bread crumbs
1/2 teaspoon Cumin
1/4 teaspoon Cayenne pepper
Smoked sea salt
Tacos
4-8 Small soft flour tortillas
1 cup Diced tomatillos (approx 3-4 medium)
1 Small jalapeno diced
1 cup Sour Cream
1 Lime juiced (approx 2-3 Tbs)
1 cup Diced tomato
1 cup Sliced red cabbage
1 cup Queso fresco crumbled

1
Pre-heat oven to 425u00b0F. In a small shallow dish mix panko crumbs and spices. Split avocado in half remove stone and slice into thick wedges. Lightly press the avocado slices into seasoned crumbs and turn to coat all over.
2
Line baking sheet with foil and spray with cooking spray. Arrange avocado slices evenly on foil and spray top with cooking spray. Bake 7-10 minutes or until the crumbs are light crispy brown. Place on serving tray.
3
Once avocado is done turn off oven and place the tortillas in the oven to warm while you prep the rest. In a small bowl mix sour cream, tomatillos, jalapeno, and the juice from the lime. Salt and pepper to taste. Set aside. Serve all the other ingredients in small bowls to make your own at the table.
4
Take one small tortilla place 2-3 pieces crispy avocado in the center and add any or all the toppings, repeat again, and again, enjoy!

589

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Crispy Avacado, 1 Large ripe avocado, 1 cup Panko bread crumbs, 1/2 teaspoon Cumin, and more.

Yes, Avocado Taco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avocado Taco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions