Avocado Tacos

Once you’ve made air-fryer avocado tacos, there’s no going back (they’re that good). The trick is to nail making the perfectly crispy avocados in your air fryer by coating them in a homemade seasoned cornmeal mixture before frying them until they’re golden brown. Add some shredded kale or coleslaw that’s been marinated in Greek yogurt, cilantro and spices, then top with crumbled queso fresco, and you’ve got one of the tastiest taco fillings imaginable.

Ingredients for Avocado Tacos

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• Kale or coleslaw mix: Any type of shredded green would be fine here.
• Greek yogurt: Sour cream (either full-fat or low-fat) also works well.
• Seasonings: We use a medley of ground chipotle pepper, honey, salt and pepper, along with fresh lime juice, cilantro and Greek yogurt, for a marinade that’s just the right balance of savory and spicy.

Tacos:

• Egg: The egg helps the cornmeal mix stick to the avocado slices.
• Cornmeal: Cornmeal provides the crispy coating for the avocado.
• Avocados: Make sure your avocados are perfectly ripe (they can’t be too mushy or they won’t fry as well).
• Seasonings: Garlic powder, chipotle pepper and salt are the perfect combination for these tacos.
• Corn tortillas: Warm the tortillas in the microwave or in a cast-iron skillet.
• Toppings: Use whatever taco toppings you’d like. We use crumbled queso fresco and chopped ripe tomatoes in this recipe, but more fresh cilantro or pico de gallo would be tasty too.

Directions

Step 1: Combine the slaw ingredients

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Combine the kale or coleslaw, cilantro, Greek yogurt, lime juice, honey, salt, chipotle pepper and pepper in a bowl. Refrigerate, covered, until serving.

Step 2: Make the batter, and coat the avocado

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Preheat the air fryer to 400°F. Place the egg in a shallow bowl. In another shallow bowl, mix the cornmeal, salt, garlic powder and chipotle pepper. Dip the avocado slices in the egg, then into the cornmeal mixture, gently patting to help adhere.

Step 3: Air-fry the avocado

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In batches, place the avocado slices in a single layer on a greased tray in the air-fryer basket, and spritz them with cooking spray. Cook until they’re golden brown, about four minutes. Turn the avocados and spritz them with more cooking spray. Cook until they’re golden brown, three to four minutes longer.

Step 4: Assemble the tacos

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Serve the avocado slices in tortillas with the kale mix, tomato, additional minced cilantro and, if desired, queso fresco.

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Avocado Taco Variations

• Add a different sauce: A creamy, spicy serrano sauce or homemade hot sauce also goes wonderfully with avocado tacos.
• Try other veggies: We love adding a bit of grilled corn and baked sweet potato cubes to avocado tacos.

How to Store Avocado Tacos

If you do end up with leftover taco filling and avocado, you can store everything in airtight containers in the refrigerator. But this one won’t keep long, and the tacos are best enjoyed fresh anyway.

Can you make avocado tacos ahead of time?

Fried avocado slices are really best enjoyed right out of the air fryer, so we wouldn’t recommend making these tacos ahead of time.

Avocado Taco Tips

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Can you bake the avocado slices instead of using an air fryer?

Yes, you can bake the avocado if you don’t have an air fryer. Dredge the avocado slices in the cornmeal mixture as per Step 2 in this avocado taco recipe. Then, line up the slices on a greased baking sheet and cook them for 15 to 20 minutes in a 475° oven, flipping at least once.

How can I get my corn tortillas to be crispy?

We love crisping up the tortillas before using them for avocado tacos. Simply coat a well-seasoned cast-iron skillet with a bit of oil (taking care to wipe away the excess with a paper towel), warm the pan over medium-high heat and toast the tortilla for a minute or two, until it’s just beginning to brown.

Can I add meat or fish to avocado tacos?

We wouldn’t recommend putting meat in these tacos, as this will likely overload them. You could always serve your avocado tacos with some grilled seafood or steak on the side, if you want to get your meat fix.