Avocado Tacos Recipes

BAKED AVOCADO TACOS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spray a 9x13-inch baking dish with cooking spray.
• Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl.
• Beat milk, eggs, and garlic together in a separate bowl until smooth.
• Dip each slice of avocado into flour mixture. Dip the avocado slice into the egg mixture, letting the excess egg drip back into the egg bowl, then dip the slice back into flour mixture. Repeat with remaining avocado slices.
• Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray.
• Bake in the preheated oven until the coating is browned, about 20 minutes. Check for doneness after 15 minutes; rotate the pan once during baking if slices are browning unevenly.
• Stack corn tortillas on a microwave-safe dish with a piece of parchment paper between each tortilla. Heat in the microwave until hot and pliable, about 1 minute.
• Place a heated tortilla onto a work surface; top with chopped cabbage. Place an avocado slice on the cabbage; top taco with cherry tomato halves and shredded Cheddar cheese. Repeat with remaining ingredients.
• For extra flavor, top each taco with a dollop of taco sauce and sour cream.

AVOCADO TACOS

Steps:

• Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
• To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.

AVOCADO TACOS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix avocados, onions, and garlic salt.
• Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
• Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.

FRIED AVOCADO TACO

Steps:

• Heat enough oil to come 3 inches up the sides of a Dutch oven until it reaches 375 degrees F.
• To make the batter, in a large bowl whisk together flour, beer, 1/2 cup water, paprika, 2 teaspoons salt and some pepper.
• Season the avocado segments with salt and pepper. Dunk each segment of avocado into the batter. Let any excess batter drip off, and slip into the hot oil. Fry in batches, being careful not to overcrowd the pot, until the outside is golden, 3 to 4 minutes. Drain on a paper-towel-lined sheet tray or a wire rack.
• Place a layer of the Agave Crema on a warm tortilla, top with a couple of pieces of the fried avocado and a spoonful of the Baja Slaw. Serve with couple of lime wedges and plenty of cold beers.
• Mix the green cabbage, red cabbage, cilantro, lime juice, chiles, mangoes and some salt and pepper together in a bowl. Let sit for at least 20 minutes for the flavors to meld.
• Mix the crema, agave and cumin together in a bowl. Season with some salt and pepper.

AIR-FRYER FRIED AVOCADO TACOS

Steps:

• Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.

BAKED AVOCADO TACOS RECIPE BY TASTY

Steps:

• Add the flour, salt, and pepper to a bowl and whisk to combine.
• In a separate bowl, crack the eggs and whisk.
• In a third bowl, add the bread crumbs, garlic powder, cumin, and paprika, and whisk to combine.
• Halve the avocados, cutting from the stem to the base.
• Preheat an oven to 350°F (180°C)
• Remove and discard the pits. Cut each half into ½ inch (1 ¼ cm) wide slices then remove and discard the skin.
• Working with one avocado slice at a time, dip in the flour mixture, then egg, and finally bread crumbs, making sure each are fully coated.
• Place the avocado slices 1-inch (2 ½ cm) apart on a parchment paper-lined baking sheet.
• Transfer the baking sheet to the oven and bake for 10 minutes. Flip the avocados and continue baking until golden brown, 10 to 15 more minutes.
• In a medium bowl, mix together the yogurt, salt, pepper, garlic, and lime juice. Cover and refrigerate until you're ready to serve.
• Add the red and green cabbage and the carrots to a large bowl, then stir in half of the yogurt sauce until well combined.
• Remove the baking sheet from the oven and let the avocado slices cool 2 to 3 minutes before serving.
• Place three avocado slices on a single tortilla and top with slaw and toppings of your choice.
• Enjoy!

AVOCADO TACOS

Steps:

• To Make Fresh Tomato Salsa: Mix together all ingredients, tomatoes through salt and pepper and refrigerate.
• Spray skillet with cooking spray. Lightly saute onion, green and red peppers.
• Cut avocado into 6 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Season with salt and pepper, if desired. Fold tortillas and serve.

AVOCADO AND BLACK BEAN TACOS

Steps:

• In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.
• Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.

AIR FRYER AVOCADO TACOS

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.