Crispy Baked Avocado Tacos


This may be the most ridiculous taco I have ever made.

I’ve been seeing avocado fries all over Pinterest lately and they look insanely delicious. Avocados are one of my favorite ingredients to begin with, so why not turn them into a fry? But I decided to take those avocado fries a step further— stuff them inside a taco! A taco, in my book, is not complete with big chunks of avocado or some guacamole anyways. So this time, I breaded those big avocado slices, baked them, and drizzled them with spicy sriracha for an extra kick. Perfection!


Crispy Baked Avocado Tacos // pumpkin & peanut butter

Crispy Baked Avocado Tacos // pumpkin & peanut butter


These tacos are simple, fresh, and full of flavor! Even better, they’re completely vegan and gluten-free. I used almond meal mixed with spices as the avocado breading— so easy and effective— and layered the finished product on top of fresh tomato and crisp romaine lettuce. I topped mine off with some spicy salsa and sriracha, but I’m sure they’d also be great with some sour cream, cheese, or fresh cilantro. Voila! A unique and flavorful dinner ready to go in 20 minutes flat!


Crispy Baked Avocado Tacos // pumpkin & peanut butter

Crispy Baked Avocado Tacos // pumpkin & peanut butter


What is your favorite kind of taco? What is the craziest kind of taco you’ve ever eaten or made? I’m so curious!


Crispy Baked Avocado Tacos // pumpkin & peanut butter

Crispy Baked Avocado Tacos {vegan, gluten-free}

yield:  6 tacos         total time: 20 minutes

inspired by Perchance to Cook’s Lightly Seasoned Baked Avocados


for the baked avocado fries

2 avocados
½ cup almond meal
pinch of salt and pepper
1 tsp garlic powder
½ tsp chili powder
olive oil spray

for the tacos

6 corn tortillas
chopped tomatoes
chopped lettuce
cheese or vegan cheese
sriracha, salsa, sour cream, or any other toppings you like!


Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper and set aside.

Cut each avocado in half, then take out the pits. Cut each half into 3 large slices. Use a large spoon to carefully take the slices out of the avocado skin.

In a bowl, mix together almond meal, salt, pepper, chili powder, and garlic powder. Coat each avocado slice in the almond meal mixture by dipping it in the bowl and turning it over and over. Place the coated avocado slices onto the parchment paper. Spray the slices lightly with olive oil spray. Cook in the oven for 7-9 minutes, then flip each of the slices and cook for an additional 7-9 minutes. The avocado fries are done with they are crispy and golden on the outside.

Heat your tortillas in the oven for 2-3 minutes, or until warm. Top each tortilla with lettuce, tomato, and 2 avocado fries. Add any additional toppings, such as salsa, chili sauce, sriracha, sour cream, or cheese. Take a big, messy bite!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I love avocados. I always end up eating them soon after I get them home. This recipe looks so good, I am going to have to try this.

    • My avocados very pretty ripe. Not SUPER soft to the touch, but definitely not firm at all. I’ve never actually worked with almond flour so I’m not sure. I think you need something with a little more texture, almost like a bread crumb. If you try it, let me know if it works!

  2. What can I use instead of almond meal if I’m allergic to all kinds of almonds and nuts?

    • Maybe try cornmeal… it’ll still have that same crunch factor without any nuts involved. Let me know what you think!

      • I was thinking maybe raspings or panko? Do you think that would work? 🙂

        • I’ve never used raspings before, but I definitely think panic would work!

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