These crispy avocado tacos are destined to be your new favorite! With crunchy breading, they’ve got the vibe of a fish taco but are totally plant based.
Meet your recipe soulmate: Crispy Avocado Tacos. Could there be a taster tortilla filling? We think not. You’ve got avocado fries, breaded and baked in a hot oven until crispy, with a texture reminiscent of a fried fish taco. Then top that with spiced black beans, pico de gallo, and the refreshing crunch of romaine lettuce. Drizzle on a creamy lime and cilantro sauce, and it’s heaven on a plate. It tastes like restaurant tacos, but it’s easy to whip up in your kitchen. Let’s get cooking!
Ingredients:
For the avocado tacos:
- 1 recipe Baked Avocado Fries
- 15-ounce can black beans
- 1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
- ½ teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 1 romaine head
- 1 cup pico de gallo (storebought or homemade)
- 8 flour or corn tortillas
For the cilantro sauce:
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