Air Fryer Fried Avocado Tacos Recipes

AIR FRYER AVOCADO TACOS

Air Fryer Avocado Tacos image

The contrast of the crispy crust and creamy inside of fried avocado slices make them a fantastic vegetarian taco filling inspired by Torchy's Tacos. This version uses the air fryer to avoid the fuss of deep frying in oil and adds a sweet-tart mango and grapefruit salsa.

Provided by Gabriela Rodiles

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2/3 cup panko
1 teaspoon ground cumin
1 teaspoon paprika
Kosher salt and freshly ground black pepper
3 limes
2 ripe avocados, peeled, pitted and cut into 3/4-inch slices (about 12 slices)
Nonstick cooking spray
1 large ripe mango
1 grapefruit
1/2 small red onion, sliced
1 jalapeño, stemmed, seeded and diced
1/2 cup plain Greek yogurt
4 corn tortillas
1/4 cup lightly packed cilantro leaves

Steps:

Preheat a 6-quart air fryer to 390 degrees F.
Whisk together the panko, cumin, paprika, 1 teaspoon kosher salt and a few grinds of black pepper in a shallow bowl. Juice 1 lime into a shallow bowl. Dip an avocado slice into the lime juice, then firmly press into the panko mixture, turning to coat on all sides. Place in the air fryer basket and repeat with the remaining slices. Spray with nonstick cooking spray. Cook until golden brown, about 8 minutes.
Meanwhile, make the mango salsa. Cut the mango into two halves and remove the skin. Cut each half vertically into thin strips, then flip each strip on its side and julienne diagonally into thin matchsticks.
Using a sharp knife (chef's or paring), cut both ends off the grapefruit. Stand the grapefruit on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut in between the membranes to remove the grapefruit segments, letting them drop onto the cutting board. Dice the segments.
Combine the grapefruit, mango, red onion and jalapeño in a medium bowl. Squeeze the remaining juice from the center of the grapefruit into the bowl. Zest one lime and add the zest to the bowl, then juice it into the bowl. Season with 1 teaspoon kosher salt. Stir together and set aside.
Mix the yogurt with the juice of the third lime in a small bowl. Set aside.
Place 2 tortillas on each of 2 plates. Spoon a quarter of the Greek yogurt onto each tortilla and top with 3 pieces of fried avocado. Spoon a quarter of the mango salsa onto each and garnish with cilantro leaves.

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