Creamy, decadent avocado in a lettuce boat and topped with pico de gallo and Sriracha aioli
Fresh & Indulgent tasting!
These tacos are one of my favorites… such a great combo! The avocado is oven-fried, resulting in crunchy breading and creamy, decadent avocado. Served in a lettuce boat with pico de gallo and spicy Sriracha aioli, it has a freshness and a bit of a kick. Indulgent tasting and totally satisfying but still fresh and light.
Crispy avocados adapted from an Eating Well recipe, they are super easy to make and beyond delicious. The Sriracha aioli is a long time favorite and can be made as spicy as you like. Pico de gallo can be store-bought or easy recipe below.
Best part is, the entire meal can be made ahead and heated up as needed.
Creamy, decadent avocado with a crunchy breading served in a lettuce boat and topped with pico de gallo and spicy Sriracha aioli. Indulgent tasting and totally satisfying but still fresh and light! Super simple Crispy Avocado recipe adapted from Eating Well.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Crispy Baked Avocado (recipe adapted from Eating Well)
2 firm avocados, cut into ½-inch-thick wedges
½ teaspoon salt
¼ teaspoon pepper
⅓ cup gluten-free flour
2 large eggs
1 cup gluten-free panko breadcrumbs
⅓ cup mayonnaise or vegan mayonnaise
1 teaspoon sesame oil
2½ teaspoons Sriracha (feel free to add more if you want an extra kick)
Pico de Gallo
1 tomato, diced
½ red onion, diced
½ jalapeno, seeded and finely chopped
1-2 tablespoons fresh cilantro, chopped
salt and pepper to taste
Romaine lettuce leaves, approximately 5 inch in length.
Crispy Baked Avocados
Preheat oven to 425°F and place parchment paper or non stick foil on a baking sheet.
Create an assembly line with 3 shallow bowls. In the first bowl mix flour, salt & pepper. The second, lightly beat the eggs. And in the third, place the panko breadcrumbs.
One at a time, coat the avocado wedges in the flour, shake off excess, then dip in the egg. Then coat both sides with the panko, pressing to help it stick if needed.
Place the wedges on the prepared baking sheet.
When all the avocados are prepared, bake until golden brown, turning halfway through, approximately 15-20 minutes.
Whisk ingredients together until smooth and creamy.
Pico de gallo
Combine all ingredients in a small bowl
In each lettuce boat add 2-3 avocados, top with pico de gallo and sriracha aioli. Enjoy!