Crispy California Avocado Tacos

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Nutritional Highlights (per serving)

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53 g
Total Fat
21 g
Dietary Fiber
20 g
110 g
Total Carbs
 Crispy California Avocado Tacos

Avocados and tacos are always great together. This recipe kicks things up a notch with panko-crusted baked avocado slices and homemade pico de gallo. Nutritiously, look at all this good stuff. These tacos have a high potency of folate (100% DV) and an excellent source of dietary fiber (75% DV), vitamin C (45% DV), iron (40% DV), protein (40% DV), potassium (35% DV) and calcium (20% DV). Enough discussion, though–here’s how to make them.


Serves: 4
    Crispy Avocados
  ripe, Fresh California Avocados, halved, seeded and peeled
1/4  cup  lemon juice
cup  all-purpose flour
tsp.  salt, plus more to finish
  egg whites
2 1/2  cups  panko bread crumbs
1 1/4  tsp.  ground cumin
tsp.  garlic powder
    Tacos & Toppings
  tomatoes, diced
  scallions, thinly sliced
  clove garlic, minced
1/8  tsp.  salt, or to taste
1/8  tsp.  freshly fround black pepper, or to taste
cup  sour cream
  lime, zested and juiced
12    flour tortillas, small
1/4  cup  fresh cilantro leaves, chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper; grease the parchment with nonstick cooking spray.
  2. Cut each avocado half into 6 thick slices (you’ll get 12 slices per avocado; 48 total).
  3. Place the lemon juice in a small bowl. In a large, shallow bowl, stir the flour with the salt to combine. In another large, shallow bowl, lightly whisk the egg whites. In a third large, shallow bowl, stir the bread crumbs with the cumin and garlic powder to combine.
  4. Working in batches, dip each piece of avocado first into the lemon juice, then into the flour mixture, then into the egg white, then into the bread crumb mixture. Transfer the breaded avocado slices to the prepared baking sheet. Repeat with the remaining avocado slices.
  5. Bake until the breading is golden brown and crisp, 15 to 20 minutes.
  6. While the avocados cook, stir the tomatoes with the scallions and garlic in a medium bowl to make an easy pico de gallo. Season with salt and pepper; set aside.
  7. In a small bowl, stir the sour cream with the lime zest and lime juice to combine. If desired, warm the tortillas in a medium skillet over high heat (30 seconds to 1 minute per side).
  8. Place 4 baked avocado slices on each tortilla and then top each with a spoonful of pico de gallo, a drizzle of the sour cream mixture and a few cilantro leaves. Place three tacos on each plate and serve immediately.

Beverage Pairing: Chilled beer.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 960
Total Fat 53 g
Trans Fat 0 g
Saturated Fat 12 g
Unsaturated Fat 26 g
Polyunsaturated Fat 7 mg
Dietary Fiber 21 g
Protein 20 g
Total Carbs 110 g
Cholesterol 30 mg
Sodium 1150 mg
Potassium 1578 mg
Total Sugar 9 g

Vitamin A 113 mcg; Vitamin C 40 mg; Calcium 241 mg; Iron 7 mg; Vitamin D 0 mcg; Folate 407 mcg; Omega 3 Fatty Acid 0.54 g

% Daily Value*: Vitamin A 15%; Vitamin C 45%; Calcium 20%; Iron 40 %; Vitamin D 0%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Erin McDowell

Recipe developed by Erin McDowell for a California Avocado / Pure Wow promotion.

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