Crispy Avocado Tacos

Switch up taco night with a fun new filling. Crunchy on the outside, creamy on the inside, these avocados are breaded and baked to perfection.

Serves: 4Prep: 10 minutesCook: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 large avocados, peeled and cut into six pieces
  • 2 tablespoons olive oil
  • 2 tablespoons unsweetened almond milk
  • 3⁄4 cup plain panko breadcrumbs
  • 1⁄2 teaspoon chili powder
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1⁄4 cup green cabbage, shredded
  • 1⁄4 cup red cabbage, shredded
  • 1⁄4 cup carrot, shredded
  • 1 tablespoon lime juice
  • 4 taco shells
  • 1⁄4 cup plain yogurt
  • 1 lime, cut into wedges


  • Preheat oven to 450°F. Prepare baking sheet with aluminum foil.
  • In shallow bowl, whisk together olive oil and milk. In separate shallow bowl, stir together breadcrumbs, chili powder, paprika, garlic powder, salt and pepper.
  • Dip avocado pieces into olive oil mixture, then into breadcrumb mixture. Place on prepared baking sheet. Bake 10 to 12 minutes, until lightly browned.
  • In medium bowl, toss together green cabbage, red cabbage, carrot and lime juice.
  • Place avocado in taco shells; top with cabbage slaw and yogurt.
  • Serve with lime wedge. Refrigerate leftovers.