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Panko Baked Avocado Tacos (Vegetarian & Gluten Free)

This is a delicious, crispy and flavorful taco that is perfect to serve both as a starter or main course.
Course Appetizer, Finger Food, Main Course, Pre Dinner Snack, Starter
Cuisine All around
Keyword Easy, Gluten-Free, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 tacos


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.