Crispy. Fried. Avocado. Tacos. I love all those words. And you will too, when they’re in your mouth lighting up your taste buds like a firework display.
These avocado tacos are in my top five favourite recipes to make for three reasons. Number one: they are one of the most delicious things I have eaten. Ever. Number 2: there is barely any cooking required. Most of the work is in the prep, which means it can be done ahead of time, which means low stress meal making! The third reason these heavenly envelopes are near the top of my list is that any “build your own” meal makes for an incredibly fun dining experience.
These tacos are stuffed to the max with my Crispy Fried Avocado Poppers, lazy pickled cabbage, 10-Minute Garlicky Refried Beans, quick corn and mint salad, and Chunky Fresh Salsa, and are drenched in Chipotle Lime Cashew Cream. Most insane taco ever.
Because this meal requires very little cooking (only the frying of the avocado), it is one of my favourite meals to make when guests come for dinner. I don’t know about you, but I personally want to spend my time having quality conversations when my friends visit, rather than giving half of my attention to them and half of it to cooking.
You can make all the toppings beforehand, put them in the fridge, then take them out an hour or so before mealtime to warm them to room temperature. Then just fry your ‘cadders and you’re good to go!
With the official start of summer just days away, you can guarantee Brandon and I will be eating these bad boys almost once a week. They’re insanely fresh, stupidly flavourful, and surprisingly light considering the avocado is deep-fried.
Whether you just want to step up your taco game or impress the pants off your next dinner date (no pun intended 😉 ), these crispy avocado tacos are the way to do that.
So… let’s make.
Crispy Fried Avocado Tacos
Crispy. Fried. Avocado. Tacos. No further explanation required.
Ingredients
- 8 medium tortillas
- 10-Minute Garlicky Refried Beans
- Chunky Fresh Salsa
- Chipotle Lime Cashew Cream
- Crispy Fried Avocado Poppers
- fresh cilantro to garnish
For the lazy pickled cabbage:
- 3 cups cabbage grated or thinly sliced
- ½ tsp salt
- 1 tsp sugar
- ¼ cup apple cider vinegar
For the corn and mint salad:
- 400 ml canned corn rinsed well
- ¼ red onion diced
- ½ cup fresh mint leaves packed tight then chopped
- ½ cup cilantro packed tight then chopped
- 1 tbsp avocado oil
- 1 tbsp lime juice
- pinch salt
Instructions
For the lazy pickled cabbage:
- Combine the cabbage, salt, sugar, and apple cider vinegar in a mixing bowl and stir thoroughly until cabbage is saturated.
- Seal with an air-tight lid and marinate for at least 2 hours in the fridge before serving.
For the corn and mint salad:
- Combine all the ingredients in a small mixing bowl and stir to combine.
For the tacos:
- Prepare all the toppings: cabbage, cashew cream, refried beans, corn salad, and salsa, and store in the fridge until an hour before serving.
Preheat the oven to 180 °F (82°C) and place tortillas on rack to warm.
- Fry your avocado fritters.
Stuff tortillas to the max with all the goodies.
Eat your way to taco heaven.
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Recipe Notes
Nutritional information for this recipe is not available, as it will vary greatly depending on amount of toppings used. For nutritional analysis of toppings, please click the corresponding links. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Craving more mouth-watering mains? Check out my Best Damn Falafel, 30-Minute Satay Tempeh Bowls, and Mushroom & Onion Pierogies. All will have you reaching for the stretchy pants…