Fried Avocado Tacos Recipe
After living for 5 years in Texas, I became a huge taco lover – I’m talking tacos for breakfast, lunch, and dinner – and one of my favorite tacos of all time was a fried avocado taco. Plain avocado tacos lack flavor and texture but a fried avocado taco is crisp, golden brown, and creates the perfect contrast between a buttery melt-in-your-mouth interior and a crunchy exterior.
Other fried avocado taco recipes require deep frying, temperature checking, and panko crumbs (which tend to not adhere well to our delicate avocado pieces). This recipe has simple battering steps with breadcrumbs combined with pan-frying (rather than deep-frying) that still creates that crisp outer coating. Simple, yet so delicious!
Why You’ll Love These Fried Avocado Tacos
Ingredients needed for Avocado Tacos
- Avocado – You need one large ripe avocado, or two medium avocados.
- Flour – This will help the bread crumbs stick. I use all-purpose flour but you can also use a gluten-free option if needed.
- Bread crumbs – You can use plain or a seaoned bread crumb (such as italian) that has some herbs)
- Refried beans – I use vegetarian refried beans (ones with no lard – make sure to check the ingredients on the back!)
- Taco flour tortillas – Find some high quality flour tortillas for your tacos.
- Veggies – You will need some finely diced tomatoes and red onion for topping.
- Shredded cheese – I use a non-dairy shredded cheddar cheese from Follow Your Heart, but you can use any version you enjoy.
- Ranch – You can use a homemade vegan ranch or store bought for convenience (I love Follow Your Heart)
How to Make Fried Avocado Tacos
1. Slice Avocado
Start by cutting your avocado into slices ~1/2 inch thick.
2. Mix batter
Mix up flour, water, and salt in a shallow bowl until no clumps to make a batter. In another shallow bowl pour bread crumbs.
3. Dip Avocado into batter then bread crumbs
Dip sliced avocado into the batter using a fork and gently shake off excess batter. Using another fork, dip the avocado now in the bread crumbs until coated.
4. Pan Fry Avocado
Begin heating a large pan over medium-high heat with 2 tbsp of oil. Let the oil warm for several minutes. Check it by spritzing it with some drops of water – it should sizzle!
Place bread avocado in hot pan and fry for ~2-4 min on each side. CAREFULLY flip and cook other side until crispy and brown. Watch carefully so they don’t burn. You may have to turn down your temp slightly if they are getting too browned. Add more oil as you go to obtain desired crispiness.
5. Assemble & Enjoy
Spread some warm refried beans on the base of the tortilla, then fried avocado, diced tomato and onion, shredded cheese, and ranch. You can sprinkle with diced cilantro too. Enjoy right away!
Can I make the fried avocado ahead of time?
I would not recommend making these fried avocado tacos ahead of time because it will get mushy/soft the longer it sits.
Is there an oil-free version for this recipe?
Yes, you could try this in the air-fryer without the use of oil on the stove. You can air fry at 400F for 6-10 minutes until golden brown on the outside, checking every few minutes so that it does not burn.
How to Serve Tacos With Avocado
I highly recommend enjoying the fried avocado tacos right away when they are hot and crispy. The longer they sit, the softer the avocado and it’s crisp outer coating will become.
I personally will eat tacos often as a main meal with no sides, but you could definitely pair this with a fresh mango avocado salsa, my easy 5 minute vegan queso, or even these crispy vegan taquitos.
What other sauces can I put on top?
Here are some other sauce ideas (other than ranch):
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Fried Avocado Taco Recipe
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Ingredients
Fried Avocado Tacos
- 1 large avocado (or two medium)
- 1/3 cup flour
- 1/3 cup water
- 1/4 tsp salt
- 3/4 cup bread crumbs
- 2-4 tbsp avocado oil or another high heat oil like vegetable or canola
- 15 oz can refried beans, warmed (vegetarian) *you may not use the whole can
- Taco flour tortillas (4-6)
Toppings
- ranch For a non-dairy version try one from Follow Your Heart
- finely diced red onion
- finely diced cherry tomatoes
- shredded cheddar cheese I use a non-dairy version From Follow Your Heart
- finely diced cilantro optional
Instructions
Fried Avocado Tacos
- Start by cutting your avocado into slices ~1/2 inch thick.1 large avocado (or two medium)
- Mix up flour, water, and salt in a shallow bowl until no clumps to make a batter. In another shallow bowl pour bread crumbs.1/3 cup flour, 1/3 cup water, 1/4 tsp salt, 3/4 cup bread crumbs
- Dip sliced avocado into the batter using a fork and gently shake off excess batter. Using another fork, dip the avocado now in the bread crumbs until coated.
- Begin heating a large pan over medium-high heat with 2 tbsp of oil. Let the oil warm for several minutes. Check if its ready by spritzing it with some drops of water – it should sizzle!Place breaded avocado in hot pan and fry for ~2-4 min on each side. CAREFULLY flip and cook other side until crispy and brown. Watch carefully so they don't burn. Tips: You may have to turn down your temp slightly as they cook if the pan gets too hot. Every stove top is different so adjust as needed. Add more oil as you go to obtain desired crispiness.2-4 tbsp avocado oil
- Assemble tacos: Spread some warm refried beans on the base of the tortilla, then fried avocado, diced tomato and onion, shredded cheese, and ranch. You can sprinkle with diced cilantro too. Enjoy right away!
Just made these fried avocado tacos and used gluten-free flour for the batter. It worked just fine and the avocado still got beautifully coated and crispy. I may have gotten a little overzealous with the flipping and accidentally flipped one onto the stove. It was a funny cleanup moment!
Hahah the flipping part is a little tricky! Glad they turned out delish 🙂
Thanks so much for this tasty recipe. I made 5 Fried Avocado Tacos from the ingredients I had and it was lush. The ranch was a really nice part that I never would have thought to add myself.
Glad you enjoyed them Michelle !! 🙂