I know what you’re thinking.
Avocados: Do they get any better?
Answer: Yes. Yes, they do.
How? When you roll them in spicy panko bread crumbs and bake them to crispy perfection.
THAT’S HOW.
Let’s do this.
Origins of Tacos
Who exactly invented the taco? It’s still a bit of a mystery! But a professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)
Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century.
Avocado Tacos
One of my favorite things about Mexican food is the guacamole. But lately, I’ve been branching out and putting avocados atop sweet potatoes, toast, burgers, and more recently, panko-breading them!
This genius concept was inspired by the panko avocado tacos at Port Fonda – my last meal in Kansas City! It was so memorable I knew I had to recreate them at home.
Once seasoned and breaded, the avocados take 10 minutes to bake, giving you the perfect amount of time to prep your taco ingredients. I went simple:
Cilantro
Hot sauce
& Quick-pickled radish
But you could also add beans, salsa, tomato, onion, or whatever else you fancy. That’s the beauty of tacos, no?
I think you guys are going to love these tacos! They’re
Quick
Satisfying
At-home gourmet
Creamy on the inside
Crunchy on the outside
Flavorful
Delicious
& Nutrient-rich
These would make an excellent new take on Mexican night, or served as is with salsa for more of a “chip and dip” situation. You really can’t go wrong with these buttery, crispy dream boats. I’m in love.
If you try this recipe, please let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see! It seriously makes our day. Cheers, friends!
Panko Baked Avocado Tacos
Ingredients
PANKO AVOCADOS
- 2 large ripe avocados
- 2 Tbsp olive or avocado oil
- 2 Tbsp plain, unsweetened almond milk
- 3/4 cup panko bread crumbs (gluten-free for GF eaters)
- 1/4 tsp each salt + pepper
- 1/2 tsp cumin
- 1/2 tsp garlic powder
FOR SERVING
- 6-8 whole tortillas (corn for GF eaters or flour)
- 3/4 cup cooked pinto or black beans
- 2 whole radishes (very thinly sliced and quick pickled with red wine vinegar*)
- Lime juice (optional)
- Fresh cilantro (optional // chopped)
- Hot Sauce and/or salsa (optional)
Instructions
- Preheat oven to 450 degrees F (232 C), line a baking sheet with foil, and prepare dipping stations by whisking together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.
- Halve avocados and carefully use a large knife to cut into the pits, twist and remove. Then lay avocado halves skin side down and cut into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces (amount as original recipe is written // adjust if altering batch size). Gently peel away skin.
- Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to foil-lined baking sheet and repeat until all avocados are coated.
- Bake for 10-12 minutes or until lightly browned on the exterior.
- While avocados are baking, prep toppings. Warm beans + season to taste, slice lime, chop cilantro.
- When avocados are done baking, remove from oven and immediately assemble tacos. They taste best when fresh.
- I topped mine with pickled radish slices, hot sauce, cilantro and fresh lime juice. Black or pinto beans would also make a great addition for more fiber and protein. Leftovers do not store well, so only make as many avocados as needed.
Notes
*Nutrition information is a rough estimate calculated WITHOUT any additional toppings (just the avocados + taco shells).
*Inspired by the fried avocado tacos at Port Fonda.
*Loosely adapted from Peta
Sydney says
These turned out perfectly! I wasn’t sure there would be enough liquid, but I love that there is plenty and the bread crumbs stick to the avocados better than I have seen with any other avocado taco recipe. We love avocado tacos and this will be our go to recipe now anytime we make them. A little vegan cheese and cilantro with pickled red onions and lettuce gave them the most delicious taste!!! We used soft warmed corn tortillas which wrapped around the filling just right!
Yum, those toppings sound very delicious! Thanks so much for sharing, Sydney! xo
Sukh says
I randomly decided to try this recipe with left over avocados that I had and it was amazing !! They only took 10 mins to make were very crispy in my taco bowls. I will definitely be making these again
Whoop! We’re so glad you gave it a try and enjoyed it, Sukh! Thank you for sharing! xo
Sydney says
Hi there,
Would soy milk be ok if I’m out of almond milk?
That should work well!
Stephanie Long says
I make this recipe a lot. It’s one of my favorites! Sometimes I pickle red onions, which is also really good. The problem with it is I always end up eating WAY too many tacos. It’s hard to portion control with these. So good, thank you!!!
Thanks so much for the lovely review, Stephanie. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Lindsey says
Just tried these this evening…absolutely delicious!! I added some diced onion and a sour cream/lime mix and it hit the spot. I have never tried baking an avocado before, so I was a little weary, but it turned out great!
We’re so glad you enjoyed it, Lindsey! Thanks so much for sharing!
Holly T says
I’m an avocado fiend lol, so anything avo piques my interest. These tacos are lovely. Bright and fresh with a little crunch. The pickled radish is such a perky contrast to the mild buttery avocado. Made as the recipe laid out, doubt I would change a thing. Added some Valentina hot sauce on top, that was it. Another amazing recipe.
Maria says
This recipe is great! We ate ours with the avocado, pickled radishes, refried black beans, lime juice and cholula hot sauce. YUM!
Carolyn Benane says
Can you make the baked avocado part of the taco and freeze for reheat later? If so, how would you reheat them?
Hi Carolyn! We do not suggest freezing, as leftovers do not store well, whether frozen or in the fridge! Hope this helps!
Jana says
I’m hoping to make these tonight, but I have a quick question:
you use almond milk only to keep them vegan, right? If I’m not doing that [I don’t have almond milk] would I replace it with whole milk [that’s what we drink and keep on hand]? or butter? seems unnecessary, as the oil will bind the breadcrumbs to the avocado? Help!
You got it Jana!
Nora says
Has anyone used regular whole-fat milk instead of the almond milk?
Wendy says
Now that I’ve made this 6-7 times I feel it’s my duty to come back and thank you! This has become one of my family’s go-to meals for Taco Tuesday. Thank you so much!!
Amanda says
Oh. My. Goodness. I just made these and inhaled them. They were SO good. (Well I only used your recipe for the avocado itself– but that was perfect!) I also added some pickled red onion instead of radish and made a cilantro lime Greek yogurt sauce. Thank you so much for sharing!
fox says
Just made these. Killer c:
NicciC says
Oh, I used organic All Purpose Seasoning, which I am So happy exists.
NicciC says
Truly truly truly astounding. One person exclaimed with happiness, “Who ever thought of breading an avocado? They are genius!” I concur. Easy to whip up, even easier to eat up. Great stuff!
Starry says
I made this using 2 and 1/2 avocados and ate them straight off of the pan! Dipping them in vegan ranch dressing was almost TOO yummy.
Still, the kids I was babysitting weren’t huge fans for some reason. :/
Jen says
Made these tonight and they were everything you said they’d be. I would have take a photo but they were devoured too quickly! Will definitely make these again.
Mia says
I just made these for dinner tonight with a side of pinto beans. Delicious! The avocado is creamy yet fresh with the added cilantro & radishes.
Liz C says
Brilliant! Made these tonight, the panko-ed avocados were a huge hit. Thanks :)
Kartika says
My girlfriend loves Panko. I could probably make her eat anything with Panko breading on it. I was trying to find ways of making healthy foods more appealing to her since she would eat chips over anything healthy. This recipe is absolutely fantastic. I also love how the picked radishes add a zing.
A-M-A-Z-I-N-G.
Astrie says
I once tried to make avocado pudding, but it ended up with a bitter pudding :(
so i was thinking that if we cook avocado, the bitter taste will come out.
But i dont think so with this recipe :) gonna try it…
thanks Dana :)
Astrie says
I once tried to make avocado pudding, but it ends up with a bitter pudding :(
so i was thinking that if we cook avocado, the bitter taste will come out.
But i dont think so with this recipe :) gonna try it…
thanks Dana :)
Megan says
I’m going to try to make these tomorrow! Being from Texas, we eat a lot of tacos and I think this would be a nice, light option. I do think it could use some sort of sauce though, as I’m not crazy about tortillas. Maybe a cilantro lime sour cream with a bit of cumin in it… Anyway, looks amazing!
Maggie @ Veg Fiend says
Oh muhh gawwwd. These look divine. I had a fried avocado taco at Taco Truck, and it was the bomb. I will have to recreate them with you healthy recipe!
Kelly says
Made these tonight, and they were delicious. The only thing I would have done different is to add more salt and spices to the panko mixture. You could change the spice profile to Asian flavors, and serve the avocado on it’s own with some soy sauce and ginger, too. I can’t wait for avocados to be cheap again!
Hannah @ Eating with Alice says
oh my goodness! I didn’t know someone could make avocado better, but these sound incredible!
xx Hannah
Melissa @ Bits of Umami says
Oh my. These look amazing. And so healthy! Love :)
Les @ The Balanced Berry says
Ummm…these are like the most delicious thing I’ve ever seen. Must. Make. ASAP.
Anna says
I love, love, love avocados! Most of the times, I just halve an avocado, scoop out the flesh with the spoon and eat it like that. Nothing added to it. Yup, I love it that much.
Panko-baked avocado… I can imagine how luxuriously smooth it is. Uh!… Well, I know what I am having for lunch tomorrow. Thanks, Dana!
Raja Makan says
i love tacos but how tacos can combination with avocado ? i have never try and i don’t know the taste.
Andrea @ My Tasty Kitchen says
YES! I had avocado tacos a while ago at a food truck and I completely fell in love! These look amazing and can’t wait to try them at home!
leslie @ definitely not martha says
I feel like a dumbass…..it would not have occurred to me to crust avocado with panko….but I can imagine that it’s delicious. Love this idea and with an avocado-loving family, I definitely see myself adding this to my list of recipes to try.
Lauren @ alovelysideproject.com says
YESSS!!! There is a restaurant in La Jolla, Puestos (amazing tacos), and these babies look reminiscent of tacos I had there. Baked crispy outside, creamy inside??? YES! Cannot wait to make these. Thank you!
Side note- I just posted my favorite gluten-free vegan V-day recipe (Red Velvet Pancakes with Cashew Cream Glaze)- check it out if you’re interested!
xo, Lauren
We’re taco soul sisters :D
Will check it out! thanks, Lauren. Happy V-Day!
Lauren Vacula @ alovelysideproject.com says
Happy V-Day to you guys too!! :)
Revathi says
Wow, such a wonderful idea… Should try this immediately…
Anna says
yummy this looks amazing!!! You are such a good photographer <3
Arman @ thebigmansworld says
Wow, Dana, Just when I was about to try avocado sweet style, you offer this delicacy.
This will be made this weekend!
Dixya @ Food, Pleasure, and Health says
i love fried avocado tacos but these are definitely healthier, i will have to try these soon.
Andrea @ Chocolate & Sea Salt says
I’ve never seen anything like this – so very creative! And I’m a huge avocado fan. Love this!!!
Adrienne says
omg omg , I eat 1-2 avocados everyday and finding new ways to eat them is my favorite thing ever. So thank you x 1,000,000. These are everything!
Yay!! So glad you like them!
Celeste @TheWholeServing says
Yum, Yum, give me some. This is my kind of meal.
mandy says
Quick pickles radishes are now my favorite thing! Thank you so much.
Ate these tacos with black beans and sauted mushrooms and onions… And the baked panko avocado is the bomb!
Putting radishes on my weekly shopping list now…. Where has this been my whole life?
Yum
Lauren says
We are having a Mexican night tonight and I am super tempted to switch up the of Mexi bowl for these bad boys! They look amazing!
Thanks Lauren! Hope you love them!! xoxo
The Blonde Chef says
What?! My mind has just been blown! These look incredible! Seriously in awe over this recipe!
Ah, thanks! Hope you give this one a try!
Mandie @ Mandie's Kitchen says
Avocado tacos…YUM! Guacamole is my favorite Mexican dip too! I might love it too much….Anyway, you creativity for this recipe is so neat!
Nicole says
What?!! I had no idea that you could even cook/bake avocados?!! How have I not known this? Avocados are one of my favorite things in this world and I love anything breaded so this recipe is pure genius to me!
Right? It was a righteous discovery. Hope you love these Nicole!
andie says
we must be telepathically connected or whatever because you seem to be ahead of what I plan to post :D
Ha! Sorry? I still want to see yours!
Andie says
haha well we posted green smoothies at the same time and I’ve been planning on making this, especially since I had some in tulum, Mexico couple of weeks ago :) so I hope I’m not sounding like a weirdo or a stalker!
enjoy Cancun!
Andie says
my bad, I just saw you’re back home already :)
Kati @ Taste of Sisterhood says
I love how you can make something so simple look so amazing <3 These look delish and what's better than avocado + panko!? Not much!
Abby says
Ooh, these look just wonderful, Dana! I love your photos, and can’t wait to give these a try :)
Gaby says
Well I love avocados, how could you go wrong with this!! Mmmm!!!
Traci says
Oh man, thanks for posting this! A few years ago, I had avocado tacos at The Mighty Cone (http://www.mightycone.com/) in Austin, and I’ve dreaaaamed of them ever since but have never tried to replicate them because well, deep frying is hard. These will definitely be making it to the menu this week!
Sounds like I need to add a new restaurant to my list :D
Megan says
A new way to prepare my FAVORITE food?! Wow, these look delicious. Thanks for the idea!
Abby says
I literally looked in the pantry this morning and said,
“I have three avocados that I need to use today….what am I going to make with them?”
I was thinking about trying those tofu chilaquiles with the avocado as a topper, but I really wanted the avocado to take center stage.
So of course I hop on here and there you are with a recipe with avocado as the main event. Amazing! You can now add mind reading to your extensive list of skills.
Super excited to try this! Thanks!
I like the sound of “mind reader.” Hope you love these, Abby! :D
Millie | Add A Little says
OMG these look amazing Dana – I kind of have no idea how they’d taste but they look beautiful and so addictive!
They’re amazing! Crispy on the outside and SO buttery and creamy on the inside. So good!
brita says
omg yum! what a great idea. Definitely trying this out this weekend
Laura ~ Raise Your Garden says
I’m trying these this weekend as well, you know, you can’t “love” every food out there. That’s the avocado for me, just don’t love them. They’re ok. But when I read how nutrient dense they are……I must eat them. Those are healthy fats that we all need! So I try to disguise them. Panko. Bingo. I think you just re-invented the avocado for me!
Kathryn says
WELL guess what I’m having for dinner tonight?? No seriously, I’m picking up avocados after work and will be back to let you know how much I love these. I’ve had a box of panko sitting in my pantry for what seems like forever, but I’ve just never found what I’ve breaded to be particularly inspiring without a deep frier. These on the other hand look life changing ;)