This recipe is for a Panko Baked Avocado Taco that is both crunchy, flavorful yet light and fresh. This recipe is fairly quick and easy to make, the time consuming part is to prepare the avocado and then wait for it to get ready in the oven. Serve these panko baked avocado tacos as a pre dinner snack, appetizer, starter or main course. These tacos are both vegetarian and gluten free.
Tacos are definitely one of my favorite foods! I really love food that you can vary endlessly, and tacos are definitely one of those foods. You can make them classic, folded, crunchy, baked, fried vegan, vegetarian, with meat, fish… I think you get the point. For me the most important thing for a successful and delicious taco is a good mix of tastes, textures and flavors and also colors. Tacos are Mexican food, and that is for me closely associated with color and interesting flavors. But you don’t have to make them classic Mexican. Instead I love to make all different types of tacos including taste from different cuisines. And this taco I would say actually don’t have a specific cuisine in mind, its just a mix of a lot of different tastes and ingredients that I love. You have crunchy white cabbage, a fresh and juicy tomato salad, crispy baked avocado, fresh herb dressing, spicy sriracha, fresh cilantro and crunchy sweet yet tart pomegranate seeds. Wow, this tacos is really such a taste explosion that will make your taste buds go crazy. Serve these panko baked avocado tacos as pre-dinner snack, appetizers, starter or main course. They are both vegetarian and gluten free.
A few tips:
- Use firm tacos so that they don’t break when you cut them or get soggy when you bake them. They should be firm, green yet not too hard.
- Don’t bake the avocado for too long. You don’t want it to get soggy or over baked. It should just get golden brown and warm.
- Everything can be prepared in advance but the avocado and fried tortillas. You don’t want to serve the avocado cold.
- The herbs used in the herb sauce can be adjusted according to taste and what you have at home. I used mint and cilantro, but feel free to use any herbs you like or have at home.
Ingredients for these Panko Baked Avocado Tacos:
- Gluten free all purpose flour
- Olive oil
- Greek yogurt or Creme Fraiche
- Fresh herbs
- Gluten free tortilla bread
- White cabbage
- Fresh mint
- Sea salt
- Pomegranate seeds
Other recipes you might like:
- Halloumi Tacos (Vegetarian & Gluten Free)
- Black Bean Fajitas (Vegan & Gluten Free)
- Folded Spicy Jackfruit Wraps (Vegan, Gluten & Sugar Free)
- Beef Tacos with Kiwi Salsa (Gluten Free)
- Hot Smoked Salmon Tacos with Orange (Gluten Free)
- Brunch Tacos with Black Beans, Fried Egg & Home Made Salsa (Gluten & Diary Free)
- Asian Style Salad Cups with Shrimps (Gluten, Grain Free & Low Carb)
Panko Baked Avocado Tacos (Vegetarian & Gluten Free)
For the panko fried avocado
- 1 Avocado peeled, pitted and cut into wedges
- 1 Egg
- 1 dl Gluten free all purpose flour
- 1-1 1/2 dl Gluten free panko crumbs
- 1 tsp Salt
- Olive oil
For the herb dip sauce
- 1 dl Greek yogurt or creme fraiche
- 1/2-1 Lime juiced
- 2 tbsp Fresh herbs (I used cilantro and mint) chopped
- A pinch of Salt
For the tacos and topping
- 4-5 Gluten free tortillas
- 2 dl White cabbage thinly sliced
- 1 Tomato finely diced
- 1 tbsp Fresh mint roughly chopped
- 1/2 Lime juiced
- Sea salt, to taste
- Sriracha sauce, to taste
- Cilantro, to taste
- 2-3 tbsp Pomegranate seeds
- Preheat the oven to 200 degrees Celcius.
- Combine oat flour and salt in a bowl.
- Whisk the egg in a separate bowl.
- Add the panko in a bowl.
- Peel, pit and cut the avocado into wedges (preferably 8-10 pieces).
- Cover a baking sheet with parchment paper.
- Dip an avocado wedge in the whisked egg, then in the flour followed by the panko. Place on the parchment covered baking sheet. Repeat with the remaining avocado pieces.
- Drizzle olive oil over the avocado wedges and bake in upper part of the oven for approximately 20 minutes, until golden brown. (If they're not brown by that time turn on the broiler for just 1 minute or so. Keep en eye on the avocado so it doesn't burn.
- Meanwhile slice the white cabbage.
- Dice the tomatoes and combine with chopped mint, lime juice and sea salt in a small bowl. Set aside.
- Combine the ingredients for the herb dip sauce in a small bowl, set aside.
- Preheat one or two nonstick pans over medium heat when about 1 minute of the baking time remains for the avocado.
- Fry the tortilla bread for about 30 seconds on each side, until golden brown.
- Place the tortillas on a big plate or baking sheet. Add white cabbage and tomato salad on top. Add 2 slices of panko baked avocado on each tortilla and top with the herb dressing, sriracha, fresh cilantro and pomegranate seeds.
- Serve immediately while warm.
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