One of the gourmet food trucks in my area started serving deep fried avocado tacos and I decided to serve this at home. Everyone cleans the plate with this recipe. This is an easy vegetarian meal that satisfies even the hungriest carnivore. Be sure to pick out perfectly ripe avocados for this recipe - you want them firm but creamy!

Manda

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
Yield:
16 tacos
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Spray a 9x13-inch baking dish with cooking spray.

  • Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl.

  • Beat milk, eggs, and garlic together in a separate bowl until smooth.

  • 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.

  • Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray.

  • 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.

  • 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.

  • 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.

  • For extra flavor, top each taco with a dollop of taco sauce and sour cream.

Cook's Note:

If your corn tortillas are large, go ahead and use two pieces of avocado per taco. Just cut back on the overall amount of corn tortillas by half.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Nutrition Facts

414 calories; protein 12.9g 26% DV; carbohydrates 59.5g 19% DV; fat 15.5g 24% DV; cholesterol 59.5mg 20% DV; sodium 510.9mg 20% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/03/2012
OH YUM! First I have to say that I am absolute fan of the avocado being cook this way. It was soooo good that I could've just eaten it like that w/ a dipping sauce lol. Ok back to the taco...this was a last minute decision for lunch today to use up some avocados so I had to go with what I had on hand. I didn't have any corn tortillas and personally they are not my fave so I used a WW flour tortilla. Also I had no cabbage so I just used lettuce and chopped up a regular tomato. I can't believe how wonderfully crispy and delcious the avocado came out (no one would know that these were baked ad not fried). I served it w/ a side of sour cream and taco sauce which I think is a must! I will def be making these over and over YUM! Thanks for sharing.:) Read More
(13)

Most helpful critical review

Rating: 1 stars
04/12/2012
I followed your recipe exact and the avocado didn't brown up and really felt this recipe needs some work. Read More
(5)
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/03/2012
OH YUM! First I have to say that I am absolute fan of the avocado being cook this way. It was soooo good that I could've just eaten it like that w/ a dipping sauce lol. Ok back to the taco...this was a last minute decision for lunch today to use up some avocados so I had to go with what I had on hand. I didn't have any corn tortillas and personally they are not my fave so I used a WW flour tortilla. Also I had no cabbage so I just used lettuce and chopped up a regular tomato. I can't believe how wonderfully crispy and delcious the avocado came out (no one would know that these were baked ad not fried). I served it w/ a side of sour cream and taco sauce which I think is a must! I will def be making these over and over YUM! Thanks for sharing.:) Read More
(13)
Rating: 1 stars
04/12/2012
I followed your recipe exact and the avocado didn't brown up and really felt this recipe needs some work. Read More
(5)
Rating: 1 stars
04/15/2012
Loved the baked avocado idea but as a whole these didn't make the favorites list. Read More
(3)
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Rating: 3 stars
06/13/2012
The idea is amazing but mine just didn't hold. I am new to cooking so I may have messed this up but the coating was just bland and clumpy and didn't brown. However I changed the toppings and used fresh cilantro limes tomatoes onions pineapple lettuce and a bit of tzatziki sour cream and salsa topped with cheese. After all of that I put it in my sandwich press and had a crispy unique flavored taco! Read More
(2)
Rating: 2 stars
04/16/2012
I didn't use the taco sauce which was a mistake. The idea of these tacos sounds great but they were pretty bland. Read More
(1)
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