These Crispy Air Fryer Avocado Tacos are going to change your Taco Tuesday game forever! Make the crispy avocados in the oven or the air fryer.
There’s a restaurant in the next town over with fried avocado tacos so good they bring a tear to my eye. They’re tempura-battered, smothered in spicy mayo, and served in tiny street taco tortillas. I’m pretty sure I’ll give up on everything if they ever stop serving them. I order them every single time I go there, but in an effort to save money (and maybe a couple calories), I set out to replicate them at home.
And I did it. Boy, did I do it.
My version isn’t deep-fried, because I think deep-frying things at home is probably what they make you do in the seventh circle of hell. Instead, I dredge the avocado slices in flour, egg, and seasoned panko breadcrumbs, then air fry them until they reach perfect creamy-inside-crunchy-outside avocado nirvana. If you don’t have an air fryer, you can bake them in the oven instead!
Then come the toppings. I highly recommend making the pickled cabbage slaw and spicy paprika aioli to go along with these, because they really just make the whole taco. They’re both super simple and come together in a snap!
The pickled cabbage slaw is this tangy, crunchy, gorgeously purple creation that brings some much-needed acidity to the party. Just toss together some sliced cabbage, red onion, vinegar, sugar and salt, and let it work its magic in the fridge while you do everything else. When you take it out, it’ll be perfectly pickled and ready to dress up your tacos.
And that spicy paprika aioli? Don’t even get me started on this stuff. Spicy, creamy, tangy, garlicky — she’s the whole package. Drizzle it over the top, then toss on some fresh cilantro and lime juice. BOOM: you’ve got a taco that hits all the right flavor spots.
Want to make these air fryer avocado tacos vegan?
Just make a couple easy swaps! Use unsweetened almond milk instead of beaten eggs to dredge your avocados. You can also sub out the mayo and Greek yogurt for vegan mayo in the aioli. Because everyone deserves tacos like this.
I hope you make these Crispy Air Fryer Avocado Tacos and love ’em! Seriously, there is SO. MUCH. FLAVOR. in these babies. And you didn’t even have to go to the taqueria for ’em — you did all this yourself! Go you!
Did you make this recipe? Don’t forget to share a photo on Instagram and tag me @emily.eats.things!
PrintCrispy Air Fryer Avocado Tacos
These Crispy Air Fryer Avocado Tacos are going to change your Taco Tuesday game forever! Make the crispy avocados in the oven or the air fryer.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
For the crispy avocados:
- 4 medium-large avocados, sliced into thick planks
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
For the pickled cabbage slaw:
- ¼ small red cabbage, very thinly sliced
- ½ small red onion, very thinly sliced
- 3 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
For the spicy paprika aioli:
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 ½ teaspoons smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh lime juice
For serving:
- 8 small tortillas, warmed
- Chopped cilantro and lime wedges
Instructions
- Make the pickled cabbage slaw: In a medium bowl, toss together the cabbage, onion, vinegar, sugar, and salt. Massage with your hands until sugar and salt feel mostly dissolved, then cover with plastic wrap and place in fridge to chill.
- Make the crispy avocados (see notes for oven option): Preheat air fryer to 400° F and spray basket lightly with nonstick cooking spray. Place flour, beaten eggs, and panko breadcrumbs in separate bowls, and season breadcrumbs with chili powder, salt, and pepper. Dredge avocado slices in flour, dip in egg, then thoroughly coat with seasoned breadcrumbs. Place in a single layer in air fryer basket. Depending on the size of your air fryer, you may have to do this in several batches. Air fry for 8 minutes total, flipping halfway, until crispy and golden brown.
- Make the paprika aioli: In a small bowl, whisk together mayonnaise, yogurt, smoked paprika, garlic powder, cayenne pepper, and lime juice. Season with salt and pepper to taste.
- Serve: Layer two (or three!) avocado slices, a heaping handful of pickled cabbage slaw, and a drizzle of paprika aioli in a tortilla. Top with cilantro and a squeeze of lime, then dig in ASAP.
Notes
- Crispy avocados oven option: Preheat oven to 400° F and line a baking sheet with parchment paper. Place flour, beaten eggs, and panko breadcrumbs in separate bowls, and season breadcrumbs with chili powder, salt, and pepper. Dredge avocado slices in flour, dip in egg, then thoroughly coat with seasoned breadcrumbs. Place on parchment-lined baking sheet. Bake in preheated oven for about 30 minutes, or until crispy and golden brown.
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