Loaded with flavor and crunchy texture in every bite, these crispy avocado tacos are just irresistible! Golden brown avocado fries are nestled into warm flour tortillas with a creamy chipotle corn slaw and lots of melted pepper jack cheese for an easy vegetarian dinner that’s far from boring. YUM!
Whether you’re looking for a fun Taco Tuesday dinner, a meatless meal everyone will actually get excited about, or a unique appetizer for your next party, these tacos deliver. The crispy avocado fries paired with the cool, tangy slaw create the perfect balance of flavors that keeps you coming back for more.
If you love creative takes on Mexican flavors, be sure to try my cheesy crunch mini tacos, chicken enchilada casserole with rice, and copycat Taco Bell Mexican Pizza.
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Why You’ll Love This Recipe
- Crispy, crunchy avocado fries
- Creamy, smoky chipotle corn slaw
- Loaded with fresh flavor
- Perfect vegetarian dinner
- Easy enough for weeknights
- Great for Taco Tuesday
- Ready in about an hour, including chilling the slaw
Key Ingredients
You’ll find the full list of ingredients and their exact amounts in the recipe card at the end of the post.
- Avocados: The star of the tacos. They stay creamy and buttery inside while the outside turns perfectly crispy after frying.
- Panko Bread Crumbs & Tempura Mix: Work together to create a light, crunchy coating that gives the avocado fries their irresistible texture.
- Coleslaw Mix: Adds a fresh, crisp crunch that balances the richness of the fried avocado.
- Fire Roasted Corn: Brings a sweet, smoky flavor that pairs perfectly with the creamy avocado and spicy slaw.
- Chiptoles in Adobo: Give the slaw a smoky kick and bold flavor that ties everything together.
- Lime Juice: Brightens the slaw with fresh citrus flavor and balances the richness of the avocado and mayo.
- Pepper Jack Cheese: Adds melty, creamy goodness with just a little extra spice.
Variations
- Extra Crunchy Tacos: Use corn tortillas instead of flour tortillas.
- Swap the Cheese: Swap pepper jack for cheddar, Monterey Jack, or queso quesadilla cheese.
- Add Heat: Add sliced jalapeños for extra heat. Tajin adds an extra kick to the coleslaw.
- Add Beans: Black beans add more protein and fiber.
- Homemade Roasted Corn: If you can’t find fire-roasted corn, cook corn in a skillet on high, stirring occasionally, until it begins to char a bit on both sides.
- Add Meat: Try adding meats like smoked pork roast, shredded crockpot chuck roast, chicken, or even shrimp.
How to Make Crispy Avocado Tacos
Step 1: Create a dredge station with a shallow bowl of seasoned tempura and breadcrumbs and a second with buttermilk, egg, and hot sauce.
Step 2: Dip the avocado slices in the buttermilk. Then, dredge in the breadcrumb mixture.
Step 3: Fry the avocados in batches until golden brown and crispy, transferring to a wire rack set over a baking sheet as you go.
Step 4: Combine the coleslaw, fire-roasted corn, and cilantro in a bowl. Then, mix the dressing ingredients in another bowl. Pour over the slaw and mix. Chill for at least an hour.
Step 5: Warm the tortillas in a skillet until soft. Then sprinkle with cheese, top with corn slaw, and add a few avocado fries.
Step 6: Enjoy with your favorite sides!
Expert Tips
- Choose avocados that are ripe but still firm enough to slice.
- Fry in small batches to maintain the oil temperature.
- Let the slaw chill for at least an hour before serving.
- Warm the tortillas just before assembling the tacos.
- Serve immediately for the crispiest avocado fries.
Crispy Avocado Tacos FAQs
Yes! The chipotle corn slaw can be made several hours or even a day in advance and stored in the refrigerator. For the best texture, fry the avocado slices and assemble the tacos just before serving so the avocado stays hot and crispy.
Absolutely. Bake the breaded avocado slices at 425°F for 15-20 minutes, flipping halfway through, or air fry them at 400°F until golden and crispy. Lightly spray them with cooking oil before cooking for the best results.
Look for avocados that are ripe but still slightly firm. They should give just a little when gently squeezed. Overripe avocados can become too soft and may fall apart during breading and frying.
These tacos pair wonderfully with chipotle ranch, cilantro lime crema, avocado crema, garlic aioli, spicy mayo, or your favorite salsa or hot sauce.
Fry them in small batches to maintain the oil temperature, drain them on a wire rack instead of paper towels, and assemble the tacos immediately before serving. This helps keep the coating crisp.
Store the avocado fries and chipotle corn slaw separately. Refrigerate the avocado fries in an airtight container for up to 2 days and reheat them in the oven or air fryer until crispy. The slaw will keep in the refrigerator for up to 3 days.
Pair Your Avocado Tacos with These Sides
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Crispy Avocado Tacos with Southwest Corn Slaw
Ingredients
Avocado Fries
- 3 large avocados
- 1 cup panko bread crumbs
- ½ cup tempura mix
- 1 large egg
- 1 cup buttermilk
- 1 ½ teaspoons Slap Ya Mama seasoning
- ½ teaspoon black pepper
- 1 tablespoon hot sauce, Cholula or Tabasco
- Vegetable oil, for frying
Southwest Corn Slaw
- 4 cups coleslaw mix
- 1 ½ cups fire roasted corn
- ¼ cup lime juice, fresh
- 1 cup mayonnaise
- 1-2 tablespoons chopped chipotles in adobo, depending on spice preference
- ½ cup cilantro
- ½ teaspoon cumin
- Salt and pepper to taste
- 8-10 taco size flour tortillas
- 2 cups pepper jack cheese, shredded
Instructions
Avocado Fries
- Set up a frying station with two bowls.
- Heat oil to 350-375°.
- In one bowl mix together the panko, tempura, slap ya mama, and black pepper.
- In a separate bowl, whisk the buttermilk, egg, and hot sauce together.
- Slice avocados in half, and remove seed.
- Cut 1⁄2 inch slices through the avocado, making sure not to go through the skin.
- Scoop the flesh out with a spoon.
- Carefully, coat each avocado slice in the buttermilk mixture.
- Let excess drip off then coat in the panko mixture. Set on a cookie sheet.
- Repeat the process with remaining avocados.
- Fry each avocado until golden brown. About 2-3 minutes.
- Remove from the oil and let drip on a a baking rack with a cookie sheet with under it.
- Repeat the process with remaining coated avocado fries.
Southwest Corn Slaw
- In a large bowl combine the coleslaw mix, corn, and cilantro.
- In another small bowl, whisk together the mayonnaise, lime juice, chipotle peppers, and cumin.
- Pour over the coleslaw mix, and combine well. Add salt and pepper, if desired.
- Set aside in the fridge for at least 1 hour.
- Heat flour tortillas in a skillet.
- Add pepper jack cheese, slaw mix, followed by a few deep fried avocado fries. Enjoy with your favorite sides.
Notes
- Choose avocados that are ripe but still firm enough to slice.
- Fry in small batches to maintain the oil temperature.
- Let the slaw chill for at least an hour before serving.
- Warm the tortillas just before assembling the tacos.
- Serve immediately for the crispiest avocado fries.
Nutrition
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