Crispy Avocado Tacos with Chipotle Crema

These Crispy Avocado Tacos are crispy on the outside and creamy on the inside. Topped with fresh, homemade mango salsa and chipotle crema, these are the perfect addition to your Taco Tuesday table! Avocados are battered in beaten egg and crunchy, seasoned panko and then baked until the outsides are crispy and the insides are soft and buttery! They’re combined with a savory and sweet mango salsa, spicy chipotle crema, and wrapped in tortillas, making the perfect vegetarian and nutritious meal!

Author: Cooking with Conks

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 520 kcal per serving

Ingredients

2 - large Hass avocados
2 - eggs
1 cup - panko breadcrumbs
1 tsp - chili powder
¼ - chipotle chili powder
1 tsp - onion powder
1 tsp - salt
Cooking spray
½ cup - sour cream
2 - chipotle peppers in adobo
½ tbsp - lime juice
Pico de gallo
1 tbsp - water
Salt
8 - Tortillas
cabbage
Cilantro

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Add the eggs to a shallow dish or pie tin and whisk.
In a second shallow dish or pie tin, mix panko with the spices.
Dip each wedge of avocado in the egg, then coat in panko mixture.
Place each breaded avocado wedge on the baking sheet.
Spray with cooking spray and bake for 20-25 minutes, flipping avocados halfway. If they look dry at this point, you can spray them again.
Mix the ingredients for the salsa together in a medium bowl. Season to taste.
Add the chipotle crema ingredients to a high sided container and blend with an immersion blender until smooth. You can also use a regular blender or a food processer, but a food processor won't get it as smooth.
Add a small handful of cabbage to a tortilla. Place 2 avocado wedges on top of the cabbage.
Top with mango salsa and a generous drizzle of chipotle crema.
Sprinkle with cilantro and queso fresco.

Nutrition