Air Fryer Avocado Tacos
Looking for a tasty twist on taco night that's also healthy? These Air Fryer Avocado Tacos are crispy, flavorful, and incredibly easy to make. With a crunchy golden coating on the outside and a creamy avocado center, these tacos bring the perfect balance of texture and taste. A quick, nutritious, and delicious meal option for any day of the week!
Ingredients
- 2 ripe but firm avocados
- 1/2 cup panko breadcrumbs
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup flour or gluten-free alternative
- 1 egg or flax egg for vegan option
- 8 small corn or flour tortillas
- Cooking spray or olive oil spray
Toppings:
- Shredded red cabbage
- Diced tomatoes
- Chopped cilantro
- Vegan cashew crema or dairy-free yogurt sauce
- Fresh lime wedges
- Pickled red onions
- Sliced jalapeños
Instructions
Prepare the Avocados:
- Cut the avocados in half, remove the pit, and slice each half into 3-4 thick pieces.
- Pat the avocado slices dry with a paper towel to remove excess moisture.
Prepare the Coating:
- In a shallow bowl, mix panko breadcrumbs, chili powder, cumin, garlic powder, salt, and pepper.
- Place flour in a separate bowl.
- Beat the egg (or prepare the flax egg) in another bowl.
Coat the Avocado Slices:
- Dip each avocado slice into the flour, shaking off excess.
- Then, dip it into the egg, ensuring full coverage.
- Finally, coat the avocado slice in the seasoned panko mixture.
Air Fry the Avocado Slices:
- Preheat the air fryer to 390°F (200°C).
- Lightly spray the avocado slices with cooking spray.
- Place them in the air fryer basket in a single layer, avoiding overcrowding.
- Cook for 5-6 minutes, flipping halfway through, until golden and crispy.
Assemble the Tacos:
- Warm the tortillas in a dry skillet or microwave.
- Place crispy avocado slices in each tortilla.
- Add your choice of toppings such as red cabbage, tomatoes, and cilantro.
- Drizzle with cashew crema or dairy-free yogurt sauce.
- Squeeze fresh lime juice over the tacos and serve immediately.
Notes
- For extra crunch, double-coat the avocado slices by repeating the egg and breadcrumb steps.
- Make it gluten-free by using gluten-free panko and corn tortillas.
- For an oven alternative, bake at 425°F (218°C) for 10-12 minutes.
- Serve immediately to maintain crispiness.