These avocado tacos are stuffed with crispy avocado fries, black beans, pico de gallo, and a creamy cilantro sauce! This delicious meatless dinner tastes like it came from a restaurant.
Meet my recipe soulmate: these crispy avocado tacos. Could there be a taster tortilla filling? I think not. You’ve got avocado fries, breaded and baked in a hot oven until crispy, with a texture reminiscent of a fried fish taco.
Then top that with spiced black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate. It tastes like restaurant tacos, but it’s easy to whip up in your kitchen. Let’s get cooking!
5 Star Reader Reviews
“Really good! I used plain black beans since I didn’t have adobo sauce and crispy taco shells. I also baked in my air fryer. Tacos were delicious and the sauce really brought it all together. I’ll definitely make these again!” -Lauren
“These were delicious. A new favorite of ours. The pico de gallo was easy to make as well.” -Rachel
Ingredients You’ll Need
Here’s a breakdown of what goes into these crispy avocado tacos:
- Baked avocado fries: Avocado fries are slices coated in flour, lime juice, and panko and baked at 425°F until golden.
- Black beans: I season mine with cumin, chili powder, and adobo sauce for a subtle smokiness.
- Adobo Sauce: This is the sauce from a can of chipotle peppers in adobo: smoky, savory, and just a little spicy.
- Pico de Gallo: Storebought is completely fine on a weeknight (it’s what I do most often!)> If you have a few extra minutes, homemade pico de gallo is worth it.
- Romaine Lettuce: It adds a fresh crunch that balances the toppings.
- Cilantro Sauce: A quick stir-together sauce: mayo, lime juice, fresh cilantro, cumin, and garlic powder.
- Tortillas: I like flour tortillas, but corn tortillas work well too.
How to Make Crispy Avocado Tacos
Other than making avocado fries, these avocado tacos are a breeze! We tried to keep the other toppings fast and easy so that you can whip them up while the fries are in the oven. Here’s the basic process:
- Make the avocado fries. The most important part is to get ripe but firm avocados: mushy avocados don’t hold up to the breading process! Set up an assembly line: dredge each slice in flour and spices, then into lime juice and olive oil, then finally into panko. Bake for 15 minutes at 425 degrees.
- Season the black beans. This recipe has a quick and simple flavoring for the black beans. The star ingredient is adobo sauce from a can of chipotle chilis (see below).
- Make the sauce. This avocado tacos recipe has a simple cilantro sauce that covers it in creamy, tangy goodness.
- Char the tortillas. It’s optional, but we always warm our tortillas by charring them on an open flame on the stove. It gives them great flavor and looks beautiful too. Go to How to Warm Tortillas.
Sauce Options
The taco sauce for these vegan avocado tacos is also quick and simple, so you can finish it while the avocados bake! But you can also make some other sauces if you prefer. Here’s a breakdown on sauce options:
- Cilantro taco sauce (see below): It’s got mayo, lime juice, cilantro, garlic powder and cumin. All you have to do is stir together! Done and done.
- Spicy Mayo: Even easier! 2 ingredients (you can also substitute sour cream for the mayo).
- Shrimp Taco Sauce: Similar vibe to the cilantro sauce, but with yogurt too.
- Chipotle Sauce: A vegan tahini-based sauce with a spicy kick!
The Safe Way to Slice an Avocado
The most important part about avocado tacos: cutting the avocado the right way! Do it wrong and you could end up cutting yourself. Here’s how to do it the safe way (and see the video below):
- Slice around: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them.
- Pit holding a towel: Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
- Use our safety trick: Do not attempt to remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (Watch the video below for this part!)
- Scoop out and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices. To dice the avocado, turn the slices and cut crosswise to make diced avocado.
Ingredient Spotlight: Adobo Sauce
The black beans in this avocado tacos recipe have a bit of adobo sauce. It’s optional but it’s our favorite way to add flavor to Mexican dishes! Here’s more about it:
- Adobo sauce is a tomato-chili sauce that brings savory, smoky flavor. It’s the sauce that’s packaged inside a can of chipotle chilis! Chipotles in adobo sauce are sold in most grocery stores here in the US, available near the Mexican products.
- This recipe calls for adobo sauce only. Pull out just 1 teaspoon of the sauce from the can. The sauce is lightly spicy, but not nearly as spicy as the chipotle peppers! Each brand of can has different amounts of adobo sauce, so you’ll have to experiment and find your favorite.
- Refrigerate or freeze the remainder. You can use the remaining adobo sauce and chipotle peppers in recipes! Try it in Vegetarian Enchiladas, Vegetarian Tortilla Soup, or Quinoa Chili.
What to Serve with Avocado Tacos
Once your vegan avocado tacos are complete, it’s time to serve! Here are a few of my favorite ways to accessorize this whole food recipe for a party (on a weeknight we just go to town on the tacos);
- Elote (Mexican Grilled Corn) or Grilled Corn Salad Full of smoky, spicy and tangy flavor.
- Easy Mexican Salad The perfect simple side for Mexican-inspired meals.
- Mexican Coleslaw Recipe Another great veggie-based accessory.
- Homemade Refried Beans Simple and full of big flavor.
- Easy Refried Bean Dip or 5 Minute Bean Dip You can make it with canned refried beans in a flash.
- 15 Best Margarita Recipes Make them all!
Dietary Notes
This avocado tacos recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Crispy Avocado Tacos
Pin RecipeThese crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 (8 tacos) 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican Inspired
- Diet: Vegan
Ingredients
For the avocado tacos
- 1 recipe Baked Avocado Fries
- 15-ounce can black beans
- 1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 1 romaine head
- 1 cup pico de gallo (storebought or homemade)
- 8 flour or corn tortillas
For the cilantro sauce*
- 6 tablespoons mayonnaise (or vegan mayo or cashew cream)
- 1 ½ tablespoons lime juice
- 1 ½ tablespoons chopped cilantro
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ⅛ teaspoon kosher salt
Instructions
- Make the Baked Avocado Fries.
- While they bake, drain and rinse the beans. Mix them with with the adobo sauce, cumin, chili powder, and salt.
- Thinly slice the romaine.
- Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt.
- If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Assemble the tacos by topping the tortillas with romaine lettuce, beans, avocado fries, pico de gallo, and cilantro sauce.
Notes
*Or substitute Spicy Mayo, Shrimp Taco Sauce, Chipotle Sauce, or sour cream mixed with hot sauce.
More Taco Recipes to Try
- 15 Easy Vegetarian Tacos
- Cauliflower Tacos with Yum Yum Sauce
- Easy Mushroom Tacos
- Easy Shrimp Tacos
- Black Bean Tacos
from A Couple Cooks https://ift.tt/dB8rEhx
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