Crispy Baked Avocado Tacos
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Crispy baked avocados, black beans and fresh corn salsa are combined in this scrumptious recipe for gluten free, vegan Avocado Tacos!
My love of tacos runs deep y’all! I’ve created many taco recipes over the years, including lots of meatless options for my vegan friends.
When it comes to tacos, meatless or not, you always need a great topping to finish them off. For these Avocado Tacos, I added Roasted Poblano Corn Salsa. This salsa is light, fresh and flavorful. A little drizzle of lime juice right on top and you’re good to go!
If you like your tacos on the spicier side, feel free to drizzle a little hot sauce right on top. We’re raving fans of Pico Pica in our house, so we drizzled it right on top and used it to batter the avocado.
The crispy baked avocado is so easy to make. Simply dip avocado slices in your favorite hot sauce, then in a taco seasoned cereal coating. I’ve used both Rice Chex cereal and Corn Flakes to crust the avocado and both work great!
I toss the cereal right in my NutriBullet (any blender or food processor will work!) with Homemade Taco Seasoning and blend it into a fine crumb mixture. The combination of hot sauce and taco seasoned cereal crumbs gives these baked avocado strips so much flavor!
How to make crispy baked avocado
- Create the taco seasoned cereal crumbs. In a blender or food processor, add Rice Chex or corn flakes cereal with taco seasoning. Blend into a fine crumb mixture. Bread crumbs can also be used to bread the avocado. I like using Rice Chex cereal because it also makes these tacos gluten free.
- Bread the avocado. Add hot sauce to a shallow bowl or rimmed plate. Add the seasoned cereal crumbs to another shallow bowl or rimmed plate. Slice two avocados into 24 slices. Coat each slice of avocado in the hot sauce, then in the seasoned cereal crumbs.
- Quick Tip! The easiest way to get clean, even strips of avocado is to slice a whole avocado into four quarters. Remove the pit, then slice each of the quarters into three equal slices and remove from the skin.
- Bake the avocado. Place the coated sliced avocado on an oiled wire rack on top of a foil lined baking sheet. Place in a 425°F preheated oven. Bake for 15-20 minutes, or until they’re golden brown and crispy.
How to make the tacos
- Warm corn tortillas in the oven, wrapped in foil, at 425°F for 5 minutes. You can do this while the crispy avocado is baking or you can heat the tortillas in the microwave. If heating tortillas in the microwave, I recommend wrapping a stack of tortillas in damp paper towels and microwaving for 30 seconds.
- Heat refried black beans in a medium bowl, covered in the microwave for 30 seconds.
- Spread the black beans in the middle of each tortilla.
- Top with 3-4 strips of baked avocado.
- Finish with Roasted Poblano Corn Salsa on top.
- Serve with a lime wedge on the side for drizzling over the tacos. I also like to garnish the tacos with a little finely chopped cilantro.
Optional toppings
In addition to the Roasted Poblano Corn Salsa, here are some other ideas for topping these delicious tacos!
- Sour cream or queso fresco – for those that aren’t on a vegan diet.
- Hot sauce – a drizzle on top will spice these tacos up!
- Shredded lettuce – for a little extra crunch on top!
What to serve with the tacos
Wondering what delicious vegan side dishes to serve with these tasty tacos? Look no further than these easy recipes!
More vegan taco recipes
If you love these avocado tacos, you’ll also love these easy vegan taco recipes.
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Crispy Baked Avocado Tacos
Ingredients
- 1 cup rice chex cereal, or corn flakes
- 2 tablespooons taco seasoning, click link for the recipe
- 2 large avocados
- ¼ cup hot sauce
- 8 corn tortillas
- 1 cup refried black beans
- 1 cup roasted poblano corn salsa, click link for the recipe
Instructions
- Preheat the oven to 425°F.
- Add the cereal and taco seasoning to a food processor. Blend into a fine crumb mixture, then place the mixture in a shallow bowl.
- Place the hot sauce in another shallow bowl.
- Slice the avocados open, remove the pits, then slice each avocado into 12 slices (for 24 total slices) and remove them from the skin.
- Dip the avocado slices into the hot sauce.
- Once covered in the hot sauce, dredge the avocado slices in the taco seasoned cereal crumb mixture.
- Place on an oiled wire rack on top of a baking sheet. Place in the oven and bake for 15-20 minutes.
- Prepare the tacos by warming the tortillas in the oven wrapped in foil for 5 minutes.
- Heat the refried black beans in the microwave for 30 seconds, then spread in the middle of each of the tortillas.
- Add 3 crispy avocado strips to each taco and top with the corn salsa.
Notes
- The easiest way to get clean, even strips of avocado is to slice a whole avocado into four quarters. Remove the pit, then slice each of the quarters into three equal slices and remove from the skin.
- Bread crumbs can also be used to bread the avocado. I like using Rice Chex cereal because it also makes these tacos gluten free.
- Served in corn tortillas and breaded in a gluten free cereal, such as Rice Chex, these avocado tacos are gluten free. Other cereals can be used to bread these tacos, such as corn flakes. Always check the cereal box to make sure it’s gluten free.
Nutrition Facts
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