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Crispy Avocado Tacos with Chipotle Sauce

Fast and delicious, these avocado tacos are the perfect plant-based meal!

Ingredients

Avocado/filling

  • 2 large avocados
  • 4 eggs
  • 1.5 cups flour
  • 1.5 cup panko
  • 1/2 t chili powder
  • 1/4 t salt
  • Avocado or other neutral oil in a spray bottle, 1 tablespoon of oil in a small dish

Salsa Fresca

  • 2 large tomatoes diced
  • 1 cup cilantro chopped
  • Juice 1/2 lime
  • Minced jalapeno to taste
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 tablespoon olive oil

Chipotle Mayonnaise

  • 1 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 1/2 teaspoon chipotle powder
  • 8 corn or flour tortillas

Instructions

  1. In separate bowls, make the salsa and the chipotle mayonnaise by combining each of their ingredients together and stirring well. Set aside.
  2. Crack the eggs into a small bowl and whisk with a fork until combined.
  3. Place the flour with the chili powder, salt and the panko into separate dishes.
  4. Have a large plate ready to put the avocado on once it’s coated.
  5. Peel and seed the avocados and slice each one lengthwise into quarters, then into eighths.
  6. Dip each slice of avocado into the egg, dredge gently in the flour, dip again into the egg, then dredge gently in the panko. Spray or brush both sides with oil, then set on the plate.

  7. Once all avocado pieces are coated, place them in a single layer in the basket of the Airfryer, (ideally not touching each other. (you may need to do this in batches. Cook the coated avocado slices at 350F for 20 minutes, until golden brown. Remove and shake the basket once at the 10 minute mark.

  8. If you don't have an Airfryer and you’re frying in oil on the stovetop, heat 1.5 inches of neutral oil like canola or grapeseed in a large skillet until it reaches 350F. Fry the avocado, turning once, until browned.

  9. Serve hot with the tortillas, salsa, chipotle mayonnaise and any other garnishes you want.