tAnother great option for Meatless Mondays, my crispy avocado tacos have all the flavors and tastes of regular tacos without the meat. A couple of things about this “healthier” taco recipe.
- I was looking for a healthier taco so I used a lot of substitutions to get it done.
- I wanted a meatless option for Meatless Mondays so I omitted it.
- I substituted Swerve for sugar, fat-free Greek yogurt for sour cream, used corn tortillas and kept oil to a minimum.
- I shallow fried the avocado and drained them before serving.
- I used healthy avocado as the star and made sure to use a ton of seasoning and fresh ingredients to enhance the avocado.
- I used a fat free, fresh salsa I purchased in the deli section of my supermarket. Feel free to make your own, or try my Hatch Chili Salsa with Peaches, or just top your avocado with fresh, chopped tomatoes.
- I use this great tortilla warmer that I purchased to heat my tortillas in the microwave. I love the taste of grilling my tortillas but if I’m in the house and in a rush, this is a great option. It is a cloth round that you place your tortillas in and them just pop in the microwave for 30 seconds. That come out super hot and ready to go.
- I was introduced to Wondra flour years ago as a better flour to use when making gravy. It is much finer and doesn’t clump. Well that same finer texture is great here. You use less flour in this recipe than if you were using regular flour so this is another win in the “healthier” option category. If you only have all-purpose flour, feel free to use that.
The avocado comes out a little crunchy on the outside and a lot creamy on the inside. You want your avocado ripe but still slightly firm so they hold up while you bread them and then fry them. You get a dose of protein from the cheese, yogurt and chia seeds in my healthy coleslaw that is on top of the avocado. This one is a winner! Easy to prepare and everyone loved them.
If you like Mexican flavors and tacos in particular, try my Crispy Fish Tacos, my Shrimp Tacos or my Mini Ranchero Shrimp Taco recipes too.
To get started on this recipe, make your lime crema and my healthy coleslaw recipe. Cut a lime in half and put to the side. Have your salsa ready to top the finished tacos. This recipe goes fast so you want everything ready to go.
Set up your breading station by putting the Wondra flour, 1 tsp. of taco seasoning a pinch of salt and a few grinds of black pepper in one bowl. Add the egg with a Tbsp. of water in a second bowl with a pinch of salt and a few grinds of fresh ground black pepper. In a third bowl, add the panko, 1 tsp. taco seasoning, 1/4 tsp. garlic powder, 1/4 tsp. garlic powder, a pinch of salt and a few grinds of black pepper.
Then, place each avocado slice in the wonder flour first (shake off excess), then into the egg (cover all of the avocado) and let the excess drip off and then finally into the panko breadcrumbs gently pressing to make sure the panko adheres to the avocado on all sides. Do that with all of the avocado slices and put them on a plate. Put the plate of prepared avocado in the refrigerator for about 15 minutes to set up. (They can rest in the fridge for up to two hours.)
Add some cheese to the warm tortilla and top with two slices of avocado. Top with salsa, some crema and the coleslaw. Serve with wedges of lime and enjoy.
Did you like this recipe? Looking for other Mexican inspired recipes? Try some of my favorites:
Crispy Avocado Tacos
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Avocado, peeled, pitted and cut into 8 slices
- 1/4 Cup of Wondra flour
- 1 Egg, beaten
- 1/2 Cup Panko breadcrumbs
- 1/4 Cup Canola oil
- Cooking spray
- Kosher Salt, freshly ground black
- 2 Tsp. Taco seasoning mix
- 4 Tsp. Queso Cotija Cheese, grated
- Fresh salsa
- Lime Crema (see below)
- Healthy Coleslaw (get recipe here)
- 4 Corn tortillas
- 1 Lime, cut into wedges
- Kosher salt and freshly ground black pepper
LIME CREMA
- 1/2 Cup Fat free Greek Yogurt (Fage is my fav)
- 1 Lime, juice and zest of
- Kosher salt and freshly black ground pepper to taste
- Mix the yogurt and lime juice, zest and seasoning in a bowl to combine
Instructions
- Make your lime crema and coleslaw and put to the side. Cut a lime in half and put that to the side. I juse store bought fresh salsa that I purchase in the deli section. Have that ready to go.
- Set up your breading station by putting the Wondra flour, 1 tsp. of taco seasoning a pinch of salt and a few grinds of black pepper in one bowl. Add the egg with a Tbsp. of water in a second bowl with a pinch of salt and a few grinds of fresh ground black pepper. In a third bowl, add the panko, 1 tsp. taco seasoning, 1/4 tsp. garlic powder, 1/4 tsp. garlic powder, a pinch of salt and a few grinds of black pepper. Then, place each avocado slice in the wonder flour first (shake off excess), then into the egg (cover all of the avocado) and let the excess drip off and then finally into the panko breadcrumbs gently pressing to make sure the panko adheres to the avocado on all sides. Do that with all of the avocado slices and put them on a plate. Put the plate of prepared avocado in the refrigerator for about 15 minutes to set up. (They can rest in the fridge for up to two hours.)
- Spray a large, non-stick skillet with cooking spray and add the canola oil. Heat over a medium-high heat. Once really hot, but not smoking, add the avocado slices and cook on each side for about two minutes until golden brown. Remove to a paper towel lined plate to drain excess oil. Sprinkle with salt as soon as you remove from the pan.
- Heat up your tortillas on a grill, in a skillet or in the microwave and assemble your tacos. Add some cheese to the warm tortilla and top with two slices of avocado. Top with salsa, some crema and the coleslaw. Serve with wedges of lime and enjoy.
