Baked Avocado Tacos Recipe

Name: Baked Avocado Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 cups all-purpose flour; 1 tablespoon chili powder; 2 teaspoons paprika; 2 teaspoons ground cumin; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons garlic salt; 1 pinch cayenne pepper; 1 cup milk; 2 eggs; 1/2 teaspoon minced garlic; 2 avocados - peeled and cut into 8 pieces each; 16 (6 inch) corn tortillas; 1 1/2 cups chopped cabbage, divided; 32 cherry tomatoes, halved; 1/2 cup shredded mild Cheddar cheese; 1/4 cup taco sauce, divided (optional); 1/4 cup sour cream, divided (optional)

Servings: persons

cooking spray
2 cups all-purpose flour
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic salt
1 pinch cayenne pepper
1 cup milk
2 eggs
1/2 teaspoon minced garlic
2 avocados - peeled and cut into 8 pieces each
16 (6 inch) corn tortillas
1 1/2 cups chopped cabbage, divided
32 cherry tomatoes, halved
1/2 cup shredded mild Cheddar cheese
1/4 cup taco sauce, divided (optional)
1/4 cup sour cream, divided (optional)

1
Preheat oven to 425 degrees F (220 degrees C).
2
Spray a 9x13-inch baking dish with cooking spray.
3
Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl.
4
Beat milk, eggs, and garlic together in a separate bowl until smooth.
5
Dip each slice of avocado into flour mixture. Dip the avocado slice into the egg mixture, letting the excess egg drip back into the egg bowl, then dip the slice back into flour mixture. Repeat with remaining avocado slices.
6
Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray.
7
Bake in the preheated oven until the coating is browned, about 20 minutes. Check for doneness after 15 minutes; rotate the pan once during baking if slices are browning unevenly.
8
Stack corn tortillas on a microwave-safe dish with a piece of parchment paper between each tortilla. Heat in the microwave until hot and pliable, about 1 minute.
9
Place a heated tortilla onto a work surface; top with chopped cabbage. Place an avocado slice on the cabbage; top taco with cherry tomato halves and shredded Cheddar cheese. Repeat with remaining ingredients.
10
For extra flavor, top each taco with a dollop of taco sauce and sour cream.

930

kcal

Calories

Fat

163

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 18 ingredients. The key ingredients include: cooking spray, 2 cups all-purpose flour, 1 tablespoon chili powder, 2 teaspoons paprika, and more.

Yes, Baked Avocado Tacos falls under the Soups & Stews 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!

Baked Avocado Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions