baked avocado tacos

These baked avocado tacos are inspired by one of my favorite taco shops - Torchy’s Tacos! I used to love Torchy’s, but unfortunately they aren’t very dairy and gluten friendly. These tacos are made using much better ingredients and they are baked instead of fried!

By breading and baking the avocado, you get a creamy and crunchy filling that's full of flavor. With the addition of crispy lettuce, pico de gallo and a zesty hot sauce, these tacos are sure to impress. Give this healthy version a try and add a little Tex-Mex flavor to your life.

---

Tips for making these baked avocado tacos:

• Use Unripe Avocados

  • It's important to use unripe avocados for this recipe. Not only are they easier to work with, but they also deliver better flavor and texture. Ripe avocados can become mushy and lose their shape when coated and baked, resulting in an unappetizing texture and affecting the taste of the tacos.

• Arrowroot or Tapioca

  • Arrowroot and tapioca flour have similar properties and can be used interchangeably in this recipe. While both work well, arrowroot flour is often preferred for its slightly better binding and crisping abilities.

• Milk Alternatives

  • The recipe calls for almond milk, but you can use any milk (dairy or non-dairy) you prefer.

• Spray with Avocado Oil

  • Generously spraying the coated avocado slices with avocado oil before baking is highly recommended. This step helps achieve a crispy, golden-brown crust and enhances the overall texture and flavor of the baked avocado tacos.

• Baking Time and Color

  • When baking the avocado slices, aim for a light golden-brown color on the coating. If the slices haven't achieved this color after the recommended baking time, continue baking for a couple more minutes until the desired color change is evident. This ensures the perfect crispy texture.

---

nourish your body.

Baked Avocado Tacos

Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes

ingredients:

• 2 unripe avoados ⁣

• 1/2 cup almond flour ⁣

• 1/4 cup arrowroot or tapioca flour ⁣

• 1/2 tsp dried mexican oregano⁣

• 1/4 tsp garlic powder ⁣

• 1/4 onion powder ⁣

• 1/4 tsp black pepper⁣

• Salt to taste⁣

• 1/8 cup cassava flour ⁣

• 1/8 cup almond milk ⁣

• Avocado oil spray 

•  8 - 16 gluten free tortillas ⁣(I like Siete’s cassava or almond flour tortillas)

• Refried beans

• Lettuce ⁣

• Pico de Gallo ⁣

• Hot sauce

directions:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F. Line a baking sheet with parchment paper.

2. Slice Avocados: Peel and cut the avocados into 16 slices total.

3. Coat Avocado Slices in Cassava Flour: Place the avocado slices in cassava flour and gently toss to coat them evenly.

4. Make Breading Mixture: In a shallow bowl, mix together almond flour, arrowroot or tapioca flour, dried Mexican oregano, garlic powder, onion powder, salt, and black pepper.

5. Bread Avocado Slices: Dip the cassava flour-coated avocado slices in almond milk, then coat them in the almond flour breading mixture. Place the breaded slices on the prepared baking sheet.

6. Spray with Avocado Oil: Generously spray the breaded avocado slices with avocado oil spray. Flip the slices and spray the other side as well.

7. Bake Avocado Slices: Bake the avocado slices for 15 minutes, then flip them over and bake for an additional 20 minutes until crispy and golden brown.

8. Assemble Tacos: To assemble the tacos, spread a layer of refried beans on your gluten-free tortillas. Top with 1-2 baked avocado slices, shredded lettuce, pico de gallo, and your favorite hot sauce.

9. Enjoy :) ⁣