Crispy Avocado Tacos
These Crispy Avocado Tacos are crispy on the outside and creamy on the inside. Topped with fresh, homemade mango salsa and chipotle crema, these are the perfect addition to your Taco Tuesday table!
Ingredients
Crispy Avocados
- 2 large Hass avocados, each cut into 8 wedges
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tsp chili powder
- ¼ chipotle chili powder
- 1 tsp onion powder
- 1 tsp salt
- Cooking spray
Mango Salsa
- 1 cup Roma tomatoes, diced
- ¼ white or sweet onion, diced (about 1/2 cup)
- ½ cup cilantro, chopped
- 1 large or 2 small mangoes, peeled, seeded, and diced
- 1 jalapeño, minced
- Juice of 1 lime
- Salt to taste
Chipotle Crema
- ½ cup sour cream
- 2 chipotle peppers in adobo
- ½ tbsp lime juice
- 1 tbsp water, use more for a thinner sauce
- Salt to taste
Additional Taco Toppings
- 8 Tortillas, warmed or lightly toasted
- green cabbage, shredded
- Cilantro, chopped
- Queso Fresco, crumbled
Instructions
Crispy Avocados
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Add the eggs to a shallow dish or pie tin and whisk.
- In a second shallow dish or pie tin, mix panko with the spices.
- Dip each wedge of avocado in the egg, then coat in panko mixture.
- Place each breaded avocado wedge on the baking sheet.
- Spray with cooking spray and bake for 20-25 minutes, flipping avocados halfway. If they look dry at this point, you can spray them again.
Mango Salsa
- Mix the ingredients for the salsa together in a medium bowl. Season to taste.
Chipotle Crema
- Add the chipotle crema ingredients to a high sided container and blend with an immersion blender until smooth. You can also use a regular blender or a food processer, but a food processor won't get it as smooth.
Assembly
- Add a small handful of cabbage to a tortilla. Place 2 avocado wedges on top of the cabbage.
- Top with mango salsa and a generous drizzle of chipotle crema.
- Sprinkle with cilantro and queso fresco.