Go Back
Crispy panko avocado tacos offer a delightful departure from traditional taco fare, transforming familiar flavors into a vibrant and innovative dish that caters to both vegetarians and avocado aficionados alike. This recipe combines the creamy, rich goodness of ripe avocados with the irresistible crunch of panko breadcrumbs, creating a taco experience that is both satisfying and uniquely flavorful. The contrast of textures—the soft, buttery avocado enveloped in a crispy coating—makes these tacos not only a feast for the taste buds but also a visually appealing centerpiece for any meal.

Crispy Panko Avocado Tacos

Discover the deliciousness of crispy panko avocado tacos, a unique twist on traditional tacos that both vegetarians and avocado lovers will adore. This recipe features ripe avocados coated in crunchy panko breadcrumbs, creating a satisfying contrast of textures. Perfect for any occasion, these tacos are not only visually appealing but also packed with nutrients. Elevate your meals with fresh ingredients and bold flavors that will leave everyone wanting more. Enjoy a nutritious dish that’s easy to make and impressive to serve!
Print Recipe Pin Recipe

Ingredients
  

2 ripe avocados, halved and pitted

1 cup panko breadcrumbs

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Corn tortillas (8 small or 4 medium)

1 cup shredded red cabbage

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional: Your favorite salsa or hot sauce for serving

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    In a shallow dish, combine the flour, garlic powder, smoked paprika, salt, and pepper. Mix well.

      In another shallow dish, place the beaten eggs.

        In a third dish, add the panko breadcrumbs. You may add a pinch of salt and pepper to the panko for additional flavor.

          Carefully scoop the flesh of each avocado half out, leaving a thin layer of avocado on the skin to help them maintain their shape. Cut the avocado into thick slices.

            Dip each slice of avocado in the flour mixture, ensuring it’s fully coated. Shake off excess flour.

              Next, dip the floured avocado into the beaten eggs, allowing excess egg to drip off.

                Finally, coat the avocado slices in the panko breadcrumbs, pressing lightly to ensure they stick. Place the breaded avocado slices on the prepared baking sheet.

                  Bake in the preheated oven for about 15-20 minutes, flipping halfway through, until the panko is golden brown and crispy.

                    While the avocados are baking, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable but not crispy.

                      Assemble the tacos by placing a few crispy panko avocado slices onto each tortilla. Top with shredded red cabbage and chopped cilantro.

                        Serve with lime wedges and your favorite salsa or hot sauce for added zest. Enjoy your crispy panko avocado tacos!

                          Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4