Creamy, decadent avocado in a lettuce boat and topped with pico de gallo and Sriracha aioli
Crispy Baked Avocado Tacos
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
Ingredients
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
Sriracha Aioli
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.
Instructions
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.
Sriracha Mayo
Whisk ingredients together until smooth and creamy.
Pico de gallo
Combine all ingredients in a small bowl
Assemble
In each lettuce boat add 2-3 avocados, top with pico de gallo and sriracha aioli. Enjoy!
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2 thoughts on “Crispy Baked Avocado Tacos”
I made these tacos tonight and they were not only super quick and easy to make but so amazingly delicious! So happy to have a healthy alternative to the usual tacos. Will definitely make these again! 😄
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
I made these tacos tonight and they were not only super quick and easy to make but so amazingly delicious! So happy to have a healthy alternative to the usual tacos. Will definitely make these again! 😄
So happy you love them too! Thanks for sharing!