Air Fried Avocado Tacos

Hello, chickpeas! This week’s recipe is one of my personal favorites, and I think you’re going to love it. Today we are learning how to make my Air Fried Avocado Tacos!

We all know by now that I love some good Tex Mex inspired food, so it should come as no surprise that I am a big fan of tacos. This taco recipe is actually inspired by the Fried Avocado Taco at Torchys Tacos. Their version is vegetarian but is not vegan, so this is my veganized version. My version is also oil-free!

Without further dilly dally, lets do this!

Ingredients

Here’s what we are working with: 

• Avocado: of course! I love these tacos because avocado is the main star – it’s delicious and also filling!
• Panko bread crumbs and spices: we are mixing these together for a delicious coating on our avocados. It will get crispy in the air fryer, and be delicious from all the spices! Plain Panko bread crumbs also happen to be vegan! If using another brand, be sure to double check the ingredients to see if it is plant based.
• Unsweetened plant milk: this is used to get the bread crumb mixture to stick to the avocado slices a little better! 
• Vegetarian refried beans: beans are a big staple in many plant-based diets, so of course we are throwing some in here! A lot of refried beans contain lard (which is not vegan or vegetarian), so be sure to look for one labeled vegetarian if that is important to you! I like Rosarita Vegetarian Refried Beans.
• Romaine lettuce: for a little extra nutrition, but also for a different texture!
• Pico de gallo: a go-to taco topping in my book! Pico does a great job of adding flavor, nutrition, and freshness to these tacos. If you don’t have time to make this from scratch, feel free to use store-bought. 
• Roasted poblano sauce: for a little extra kick! If I’m in a pinch I will sometimes just use store-bought salsa, but the homemade roasted poblano sauce is always better!
• Optional shredded vegan cheese: definitely not required, but if you’re like me and usually have some vegan cheese in your fridge, go ahead and throw it on! I love the Ched Shred from Vevan Foods!

How to Make Air Fried Avocado Tacos

As always, keep scrolling for the full recipe. But here’s the basic idea:

1. Mix your breadcrumbs and spices
2. Dip your avocado slices in plant milk, followed by the breadcrumb mixture
3. Air fry your avocado slices, flip them over, and air fry a little longer
4. Assemble your tacos with tortillas, refried beans, air fried avocados, lettuce, pico de gallo, roasted poblano sauce, and optional vegan cheese
5. Enjoy!

Tips & Tricks

Here are some tips and tricks that I’ve gathered for you after doing many tests of these tacos:

• This recipe calls for the toppings that I think work best on these tacos, but of course you can assemble these with your favorite toppings if these don’t call to you! Maybe you would rather use black beans instead of refried beans, or you wold rather leave off the pico. You do you!
• There are lots of air fryers out there, and many of them differ from each other. So be sure to keep an eye on your avocados towards the end of your cooking time, just in case yours cook quickly! They should be done whenever the breadcrumb mixture is slightly golden. 
• If you like to meal prep, feel free to make the pico and/or roasted poblano sauce ahead of time! However, I don’t recommend cooking the avocados ahead of time. 
• For other Tex Mex inspired recipes, be sure to check out my Jackfruit Quesadillas or Tex Mex Tofu Scramble!

Enjoy!

Air Fried Avocado Tacos

Recipe by Delaney Romero – Joyful BalanceCourse: MainCuisine: Mexican, Tex Mex

Servings

4

tacos

From Start to Finish

1

hour 

30

minutes

These Air Fried Avocado Tacos are a favorite in my house! All of the Tex Mex flavors you know and love, with a veganized twist! The pico and roasted poblano sauce can be prepped ahead of time if you’d like, making the rest of the assembly relatively quick.

Note that the time above includes 1 hour to make your roasted poblano sauce and pico de gallo (assuming that you make your pico WHILE the poblano peppers roast, so that you can make them both in a one-hour period). Once both of these are prepped, the rest of the tacos should only take around 30 minutes or less!

Ingredients

• Air Fried Avocados:

• 1/4 cup panko breadcrumbs*

• 1/2 tsp smoked paprika

• 1/2 tsp garlic salt

• 3/4 tsp onion powder

• 1/4 tsp cumin

• sprinkle black pepper

• 1 large avocado, sliced into 8-10 slices

• 1/4 cup unsweetened plant milk (I use almond milk)
  

• Tacos:

• 4 tortillas (I use 7-inch whole wheat tortillas)

• 1 cup vegetarian refried beans*

• 1 cup romaine lettuce, thinly sliced

• 1 cup Joyful Balance pico de gallo (or you can use store-bought)

• 1/4 cup Joyful Balance poblano sauce (or you can use store-bought salsa)

• optional: 1/4 cup shredded vegan cheese (I use either cheddar or a Mexican blend)*

Directions

• Preheat your air fryer to 350F.
• Prepare your breadcrumb mixture and plant milk: In one small/medium bowl, pour your unsweetened plant milk. In a separate small/medium bowl, mix together your breadcrumbs, smoked paprika,. garlic salt, onion powder cumin, and black pepper. You should now have one bowl of plant milk and another bowl of your breadcrumb mixture.
• Prepare your avocado: take one avocado slice at a time and quickly dip it into your plant milk to get it wet. Coat it with your breadcrumb mixture, and then place in the air fryer. Do this until you have one layer of avocado in the air fryer (depending on your air fryer, this may take 2 rounds).
• Air fry your avocado: air fry your avocado at 350 for 4 minutes. After 4 minutes, carefully use kitchen tongs to flip the avocado slices. Air fry for another 3-4 minutes, or until breadcrumbs are slightly golden. This can sometimes differ a bit depending on your air fryer – so be sure to keep an eye on them!
• If cooking your avocado in two batches, remove the first batch and repeat steps 3-4 with the second batch.
• Assemble your tacos: spread 1/4 of the refried beans on each tortilla. Top with 2-3 slices of the air fried avocado, 1/4 of the lettuce, 1/4 of the pico, a drizzle of the poblano sauce, and an optional sprinkle of vegan shredded cheese.
• Enjoy!

Notes

• *Panko breadcrumbs: the actual Panko brand plain breadcrumbs are vegan – but if you are using your own bread or another brand, be sure to double check the ingredients if you want this recipe to be vegan!
• *Vegetarian refried beans: many refried beans contain lard, which is not vegan or vegetarian. Be sure to look for ones that are labeled vegetarian at your store! Rosarita Vegetarian Refried Beans are my go-to!
• *Vegan shredded cheese: you can use any brand you’d like if you decide to include this, but my favorite is Ched Shred by Vevan Foods!

Happy cooking, friends! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your sauce-making ways.

Stay joyfully balanced!