These Crispy Coconut-Breaded Avocado Tacos bring a delightful twist to your taco night. The creamy avocado is perfectly encased in a crunchy coconut coating, making each bite a symphony of textures. Paired with a vibrant mango salsa, this dish is not only visually stunning but also packed with tropical flavors.
Perfect for a quick weeknight meal or a fun gathering, these vegan tacos are sure to impress. The combination of crispy coconut and sweet mango creates a refreshing balance that will have everyone coming back for seconds!
Ingredients
INGREDIENTS
- 2 ripe avocados
- 1 cup unsweetened shredded coconut
- 1 cup breadcrumbs (use gluten-free if needed)
- 1/2 cup flour (use gluten-free if needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup plant-based milk
- 8 small corn tortillas
- 1 mango, diced
- 1/4 red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut the avocados in half, remove the pit, and scoop the flesh out. Cut each avocado half into thick slices.
- In a shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, pour the plant-based milk, and in a third bowl, place the shredded coconut and breadcrumbs together.
- Dredge each avocado slice in the flour mixture, dip it in the plant-based milk, then coat it in the coconut-breadcrumb mixture. Place the coated slices on the prepared baking sheet.
- Bake the avocado slices for 12-15 minutes, or until golden brown and crispy, flipping halfway through.
- While the avocados are baking, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, and salt and pepper in a bowl. Toss to combine.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- Assemble the tacos by placing crispy avocado slices on each tortilla and topping them with mango salsa. Serve immediately.
Notes
For an extra tropical flavor, consider adding diced jalapeños to the mango salsa!
For an extra crunch, you can double-bread the avocados by dipping them in the batter twice before coating them with coconut. This will enhance the texture even more!
If you don’t have mango on hand, diced pineapple or peach also make for delicious salsas. Feel free to adjust the heat by adding jalapeños to the salsa if you like it spicy.
Store leftover tacos in an airtight container in the fridge for up to two days. Reheat in an oven to maintain the crispiness.
