Crispy Baked Avocado Tacos (Gluten-Free & Vegan)

avocados

🥗Healthier: avocado mash

💰Cheaper: frozen avocado

Frozen avocado is often more affordable and has a longer shelf life.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: store-brand tortillas

Store-brand tortillas can reduce costs without sacrificing quality.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and often cheaper than jalapeños.

black beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Canned beans are usually less expensive and just as nutritious.

Preheat the oven for baking the avocado fries.

Mix the dry ingredients: cornmeal, almond flour, paprika, and a pinch of salt in a bowl until evenly combined; set aside.

In another bowl, mix the wet ingredients: gluten-free flour blend, garlic powder, salt, and almond milk to thin it out.

Slice 2-3 ripe avocados in half, remove the pit, and peel off the skin.

Cut each avocado half into four wedges to create fries, yielding eight fries per avocado.

Dip each avocado wedge into the wet mixture, shake off excess liquid, then coat in the dry mix, using separate hands for cleanliness.

Place the coated avocado fries on a baking tray and bake in the oven until golden and crispy.

Prepare pico de gallo by finely dicing tomatoes, onion, jalapeño, and cilantro; mix with lime juice and salt, then let it marinate for at least 10 minutes.

Flip the avocado fries halfway through baking for even crispiness, then return to the oven.

Make the creamy cilantro sauce by blending soaked cashews, lime juice, jalapeño, salt, and enough filtered water until smooth.

Layer two corn tortillas on a plate, add finely shredded green cabbage, top with pico de gallo, and one to two crispy avocado fries.

Garnish with fresh cilantro and drizzle with creamy cilantro sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary