Panko Baked Avocado Tacos
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Panko Baked Avocado Tacos: A Crunchy Twist to Taco Night Delight! Oven-fried avocado tacos make a creamy, crispy, meatless weeknight dinner. Serve them with a homemade cilantro yogurt sauce for a zesty kick.
You’ll love this flavor-packed adventure of Panko Baked Avocado Tacos. It’s about to redefine your taco game. Crispy, golden-brown avocados are nestled in warm tortillas, topped with a zesty Greek yogurt sauce, and a refreshing crunch of red cabbage.
Panko Baked Avocado Tacos
Get your taste buds for a delicious combo of textures and flavors. The avocados, coated in a crunchy panko crust, provide a satisfying bite that gives way to the creamy richness inside. The cayenne pepper adds a subtle kick, balancing the dish with just the right amount of heat. As you sink your teeth into each taco, the combination of crispiness, creaminess, and a burst of citrusy freshness from the lime will leave you craving more.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- avocados, firm but not too ripe
- all-purpose flour
- sea salt
- Ground black pepper
- cayenne pepper
- Egg
- panko breadcrumbs (2.82 oz | 80 g)
- Greek yogurt (4.93 oz | 140 g)
- chopped cilantro
- lemon juice
- Minced garlic.
- Lettuce, chopped. Any kind.
- red cabbage
- limes, quartered
- tortillas, flour or corn
Panko Baked Avocado Tacos FAQ:
No, actually! It’s best to use firm avocados that are not overly ripe. This ensures they hold their shape during baking, providing that perfect contrast between the crunchy exterior and creamy interior.
While regular breadcrumbs can work in a pinch, the magic of panko lies in its larger, flakier texture, creating an extra crispy coating. If you have panko on hand, it’s worth the upgrade.
The taco sauce has a mild kick from the cayenne pepper, but it’s not overwhelmingly spicy. If you’re sensitive to heat, you can adjust the amount of cayenne pepper or omit it altogether for a milder version.
The avocados are crispy when freshly baked, so it’s best to assemble the tacos just before serving. However, you can prepare the components – like the sauce and chopped veggies – in advance for a quicker assembly.
Avocado Tacos
Get ready to elevate your taco night with Panko Baked Avocado Tacos. Whether you’re a seasoned home chef or a kitchen novice, these tacos are a delightful twist on the classic, showcasing that tacos can be both comforting and surprisingly gourmet. Gather your ingredients, and let’s embark on a crunchy taco adventure that will have your taste buds dancing!
Tools and equipment
- Chef’s knife
- Cutting board
- Several bowls in various sizes
- tongs
- sheet pan, skillet, or AirFryer
I enjoy oven-frying because it’s so much healthier. If you’ve been a reader for a while, you may remember Panko Baked Cauliflower Bites and Panko Crusted Broccoli that I shared. These two recipes would both be good with Avocado Lime Dressing. Finally, AVOCADO CHICKEN SALAD RECIPE is one of my favorite salad recipes.
How to store leftovers
Store in the refrigerator in an airtight container for up to 5 days.
Not recommended.
Reheat in the oven until heated through.
Panko Baked Avocado Tacos
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Save To Your Recipe BoxIngredients
- 2 large avocado firm not too ripe
- 3 tablespoons all purpose flour
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 large egg
- ¼ cup olive oil Better if you have in a spray bottle
- 1 ad ⅓ cup (2.82 oz | 80 g) panko breadcrumbs
- ½ cup (4.93 oz | 140 g) Greek yogurt
- 2 tablespoons cilantro chopped, + more for tacos
- 1 teaspoon lemon juice
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups Lettuce chopped
- ½ cup red cabbage sliced thinly
- 3 medium limes quartered
- 8 – 6-inch tortillas
Instructions
- Gather all your ingredients. Preheat oven to 425℉ if you're baking them.
- Cut the avocados in half, remove the pit and peel. Slice avocado in ½ inch pieces. You will get about 10 pieces per avocado.2 large avocado
- In a shallow bowl, combine flour, salt, pepper and cayenne pepper.3 tablespoons all purpose flour, ½ teaspoon sea salt, ½ teaspoon ground black pepper, 1 teaspoon cayenne pepper
- In another shallow bowl, whisk egg.1 large egg
- In another shallow bowl, add panko breadcrumbs.1 ad ⅓ cup (2.82 oz | 80 g) panko breadcrumbs
- Toss avocado pieces in flour then dredge in egg then in panko breadcrumbs. Place on a plate.
- To oven bake: Place avocado slices on a sheet pan. Drizzle or spray with olive oil. Bake for 12 to 14 minutes, or until brown and crisp.¼ cup olive oil
- To saute' stovetop: Heat ½ cup of oil until hot in a pan at least 3-inches deep. Dredge the avocado pieces carefully in it and cook for 1 minute. Not too long. Remove with tongs and place on a plate with kitchen paper. Cook batch per batch.
- To AirFryer: To air fry, cook them at 390°F for 10-13 minutes, or until golden brown and cris. Flip halfway through.
- Taste test. You may want to season immediately with salt and pepper.
- Tacos sauce: In a small bowl, combine Greek yogurt, cilantro, lemon juice, garlic, salt, and pepper.½ cup (4.93 oz | 140 g) Greek yogurt, 2 tablespoons cilantro, 1 teaspoon lemon juice, 1 teaspoon minced garlic, ¼ teaspoon sea salt, ¼ teaspoon ground black pepper
- Prepare Avocado Tacos: Heat tortillas. Arrange lettuce, red cabbage, and avocado on them. Garnish with lime, cilantro, and taco sauce.2 cups Lettuce, ½ cup red cabbage, 8 – 6-inch tortillas, 3 medium limes
Nutrition
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These baked avocado tacos gave a satisfying bite. The crunch from the panko crust and the creaminess of the avocado is a yummy combination. The Greek yogurt sauce adds a refreshing twist. A must-try recipe!