crispy avocado tacos.
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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.

toppings for tacos.

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.)

breaded avocado.
tortilla warmer with tortillas in microwave.

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.

finished tacos with bowls of slaw and crema.
crispy avocado tacos.
crispy avocado tacos.

Crispy Avocado Tacos

Try my healthier tacos for your next meatless Monday meal. Using crispy pan fried avocado as the star, these are easy to make and really tasty.
5 from 1 vote
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 429 cal

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.

Nutrition

Calories: 429calCarbohydrates: 37gProtein: 5gFat: 30gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gSodium: 531mgPotassium: 126mgFiber: 5gSugar: 2gVitamin A: 463IUVitamin C: 2mgCalcium: 70mgIron: 2mg
Keyword dinner, healthier choice, meatless Monday
Tried this recipe?Let us know how it was!