These crispy pan fried avocado tacos turn creamy avocado into the star of a crunchy, cheesy taco. The avocado is coated in seasoned cornmeal and panko, pan fried until golden, then tucked into warm flour tortillas with spinach, melted Monterey Jack cheese, and tangy jalapeño-brined red onion.

Featured Standouts

Avocado

Creamy avocado becomes warm and buttery inside a crisp, golden coating, giving these tacos a satisfying contrast in every bite.

Panko

Panko creates the light, crunchy exterior that gives the avocado its crispy texture without overpowering its creamy center. Flour in this recipe can result in denser fried avocado.

Monterey Jack Cheese

Mild and creamy, Monterey Jack melts into the warm tortilla and adds salty richness that balances the fresh avocado and bright red onions. Any creamy white cheese will do.

Cornmeal

Cornmeal adds a slightly rustic crunch and savory texture to the avocado coating while helping build a golden exterior.

Red Onion

Thinly sliced red onion brings acidity, crunch, and a gentle jalapeño tang that cuts through the richness of the avocado and cheese.

TIPS & TRICKS FOR THE BEST CRISPY PAN FRIED AVOCADO TACOS

Choose firm-ripe avocados

Use avocados that are ripe enough to be creamy but firm enough to slice and coat without falling apart. Thicker slices or wedges hold their shape better during breading and pan frying while giving you a creamy center beneath the crisp coating.

Season every layer

A little salt, garlic powder, and cayenne in the coating gives the avocado more flavor without needing a heavy sauce.

Do not overcrowd the pan

Give each avocado piece enough room to make contact with the hot pan so the coating can brown instead of steaming.

Warm the tortillas before serving

Warm corn tortillas are softer and more flexible, making them easier to fold around the crispy avocado without breaking.

Inclusive adaptions

Gluten-sensitive

Use certified gluten-free corn tortillas and gluten-free panko to keep the recipe suitable for a gluten-free diet.

Reduced spice

Leave out the cayenne and use red onions that have been soaked in ice cold water to reduce the bite for a milder taco.

Limited hand strength or dexterity

Prepare the breading in wider shallow dishes and use tongs for moving the avocado between the egg, coating, and pan to reduce the need for gripping small utensils.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Skillet

Shallow bowls

Mixing bowl

Tongs

Knife

Cutting board

Spatula

SIMILAR INGREDIENTS TO

CUCUMBER VINAIGRETTE

SOUTHWESTERN SHRIMP SALAD

CHEF’S SALAD + GOLDEN RANCH

ENJOY THIS RECIPE WITH

GARDEN HUMMUS

CHOPPED CHERRY & SPINACH SALAD

BANH MI SANDWICHES

Recipe

Marissa Bolden

Crispy Pan Fried Avocado Tacos

These crispy pan fried avocado tacos turn creamy avocado into the star of a crunchy, cheesy taco. The avocado is coated in seasoned cornmeal and panko, pan fried until golden, then tucked into warm flour tortillas with spinach, melted Monterey Jack cheese, and tangy jalapeño-brined red onion.

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Servings: 8 tacos

Ingredients Equipment Method

Ingredients

  

• 8 flour tortillas
• 2 avocados pitted and sliced
• 1/2 cup Monterey Jack cheese
• 1/2 cup baby spinach torn
• 2 eggs
• 1 cup cornmeal
• 1 cup panko breadcrumbs
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 red onion thinly sliced
• 1 cup pickled jalapeño brine

Equipment

• Skillet
• Shallow bowls
• Mixing bowl
• Tongs
• Knife
• Cutting Board
• Spatula

Method

 

1. Thinly slice the red onion and submerge the slices in the pickled jalapeño brine.
2. Cut the avocados into thick wedges or sturdy slices so they remain intact during the breading process.
3. Beat the eggs thoroughly in a shallow dish.
4. In a separate shallow dish, mix together the cornmeal, panko breadcrumbs, cayenne pepper, salt, and garlic powder.
5. Lightly sprinkle salt over the avocado slices.
6. Coat each avocado piece in the whisked egg, letting any excess drip off.
7. Dredge the avocado in the cornmeal-panko coating, pressing lightly to ensure it sticks evenly.
8. Heat oil in a skillet set over medium heat until the bottom is thinly coated.
9. Add the breaded avocado slices to the hot pan in a single layer, taking care not to crowd them.
10. Pan-fry the avocado, flipping gently, until the exterior becomes crisp and golden brown.
11. Heat the tortillas in a warm skillet until soft and flexible.
12. Layer each tortilla with torn baby spinach and Monterey Jack cheese.
13. Place the crispy pan-fried avocado slices over the cheese and greens.
14. Garnish with the jalapeño-marinated red onions.
15. Serve immediately while the avocado remains crunchy and the cheese is melted.

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