Panko Baked Avocado Tacos

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Plates filled with our easy Panko Baked Avocado Tacos recipe

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.

Cutting board with halved avocados and limes

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. Authentic Mexican tacos tend to have simple ingredients such as corn tortillas, meat, lettuce, a small amount of cheese, and lime. (source)

These certainly aren’t authentic, but they are inspired by the minimalist concept!

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.

Baking sheet filled with Panko Baked Avocados

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

Corn tortillas topped with crunchy Panko Avocados, radishes, and fresh cilantro

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!

Close up shot of a plate of our Panko Baked Avocado Tacos recipe

Panko Baked Avocado Tacos

Easy, 30-minute panko baked avocado tacos that are creamy on the inside with a crunch on the outside! Paired perfectly with quick-pickled radish, cilantro, lime juice, and hot sauce!
Author Minimalist Baker
Print
Platse of Panko Baked Avocado Tacos with sliced radishes, limes, and cilantro
4.95 from 18 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (2-taco servings)
Course Entree, Snack
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? Best when fresh

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

*PICKLED RADISHES: Add 1/4 cup red wine vinegar + 1 Tbsp sugar + pinch sea salt + a dash of water to a mixing bowl and stir to combine (amounts as original recipe is written // adjust if altering batch size). Add thinly sliced radishes and set in the fridge to chill. They only need 5-10 minutes to infuse, but the longer they set the crispier, more tangy they’ll get.
*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

Nutrition (1 of 4 servings)

Serving: 1 two-taco servings Calories: 400 Carbohydrates: 34 g Protein: 6.1 g Fat: 28 g Saturated Fat: 5.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 319 mg Fiber: 9.2 g Sugar: 2.1 g

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  1. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  2. 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!

  3. 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.

  4. Maria says

    This recipe is great! We ate ours with the avocado, pickled radishes, refried black beans, lime juice and cholula hot sauce. YUM!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyn! We do not suggest freezing, as leftovers do not store well, whether frozen or in the fridge! Hope this helps!

  5. 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!

  6. 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!!

  7. 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!

  8. 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!

  9. 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. :/

  10. 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.

  11. 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.

  12. 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.

  13. 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 :)

  14. 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 :)

  15. 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!

  16. 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!

  17. 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!

  18. Hannah @ Eating with Alice says

    oh my goodness! I didn’t know someone could make avocado better, but these sound incredible!

    xx Hannah

  19. 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!

  20. 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!

  21. 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.

  22. 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

  23. 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!

  24. Dixya @ Food, Pleasure, and Health says

    i love fried avocado tacos but these are definitely healthier, i will have to try these soon.

  25. Andrea @ Chocolate & Sea Salt says

    I’ve never seen anything like this – so very creative! And I’m a huge avocado fan. Love this!!!

  26. 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!

  27. 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

  28. 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!

  29. 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!

  30. 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!

  31. 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!

  32. 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!

  33. 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!

  34. 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!

    • 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!

  35. 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 ;)