Crispy baked avocados, black beans & 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!
If you love these Avocado Tacos, you’ll also love these Butternut Squash Tacos. For even more vegan taco goodness, check out these Buffalo Cauliflower Tacos and these Vegan Tacos with Grilled Veggies and Chimichurri!
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!