Crispy Avocado Tacos with Pico de Gallo (Dairy-Free)

GFGluten Free

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These oven-baked crispy Avocados Tacos are the perfect balance of crunchy, creamy and spicy. Plus, they’re naturally vegan, gluten-free, and oil-free!

A soft Corn Tortilla stuffed with crunch Cabbage,  fresh Pico de Gallo, crispy Avocado Fries, and a creamy Cilantro Sauce?

Count. Me. In.

close up photo of crispy baked avocado tacos on white speckled plate

Disclaimer: the original recipe for these Baked Avocado Fries was posted on the blog just under a year ago. I originally created the recipe as an appetizer, but once I took a bite of those crunchy-on-the-outside, creamy-on-the-inside fries, I knew they couldn’t be relegated to just one course.

crispy baked avocado fries on oval plate on white background

So, I decided to create some tacos! Because let’s be real – who doesn’t love a good taco.

The flavor (and texture) of the Avocado Fries really speak for themselves, so I decided to keep things pretty simple with the toppings. Sometimes there’s beauty in simplicity, you know?

side angle shot of crispy avocado taco on white plate with cabbage, pico de gallo, cilantro, and cilantro sauce

These Baked Avocado Tacos are naturally vegan, gluten-free, dairy-free, and oil-free. They certainly don’t lack on flavor though 😉 I’m confident that even a die-hard carnivore will love them. I like to serve mine alongside some beans and rice to make a heartier meal, but you can also enjoy them solo.

avocado tacos on white plate surrounded by various condiments

A Few Final Thoughts:

  • If you’re serving this for family or friends and want to prep ahead of time, both the Pico de Gallo and Creamy Cilantro Dressing can be made in advance. I would recommend preparing the Baked Avocado Fries right before serving though, as they tend to get soggy with time.
  • Don’t forget to sear your tortillas, or at least warm them! It makes a huge difference in both the softness of the tortilla and the overall flavor profile.
  • If you’re looking for more Tex-Mex recipes, you’ll also love these Instant Pot Refried Beans, this Ultimate Seven Layer Dip, and these Sheet Pan Fajitas with Chipotle Lime Tofu!

two avocado tacos on white plate with black beans and rice

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Print

Crispy Avocado Tacos with Pico de Gallo

These oven-baked crispy Avocados Tacos are the perfect balance of crunchy, creamy and spicy. Plus, they’re naturally vegan, gluten-free, and oil-free! 

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 minutes
  • Yield: 4 Servings 1x
  • Category: Entree
  • Method: Oven
  • Cuisine: American, Tex-Mex

Ingredients

Scale

For the Tacos and Pico:

  • ½ recipe Avocado Fries
  • ¼ bunch of Cilantro, finely chopped
  • 8 oz Roma Tomatoes, diced (about 1 ½ cup)
  • 1 small Jalapeño, de-seeded and finely diced
  • ¼ Small White Onion, finely diced
  • Juice of 1 Lime
  • ½ tsp Salt
  • 810 Corn Tortillas

To Serve: (Optional)

Instructions

  1. Prepare the Avocado Fries according to the recipe instructions.
  2. While the fries are baking in the oven, prepare the Pico de Gallo by combining the Cilantro, Tomatoes, Jalapeño, Onion, Lime Juice, and Salt together in a small bowl. Set aside and let sit for at least 10 minutes, to allow the flavors to combine. You can also make the Creamy Cilantro Dressing during at this time if you haven’t already.
  3. Sear the Corn Tortillas over an open flame (I use my Gas Stove) on high-heat. Use tongs to “flip” the tortillas every 10-15 seconds, until the Tortillas are warmed and have a few black spots on them.
  4. Assemble the tacos by layering two Tortillas together and filling them with Cabbage, Pico de Gallo, and 1-2 Avocado Fries. Top with Fresh Cilantro and Cilantro Sauce, then serve.

Notes

  • The Pico de Gallo and Cilantro Sauce can both be prepped in advance. You can also use a store-bought fresh salsa instead if you would like!
  • I prefer to use Yellow Corn Tortillas, but you can really use any taco shell you’d like here.

Keywords: vegan avocado tacos, baked avocado tacos, fried avocado tacos, healthy avocado tacos, vegan taco recipe, dairy free taco

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Made this AMAZING recipe last night!!! We absolutely Loved it and Cant wait To have leftovers today ????❤️ Thank you so much for all of your recipes Caitlin!

  2. I think my husband said it best, “I was excited to try this, but expecting it not to work out. It was even better than I imagined!” This is our new go to taco recipe! Avocado fries are a must try!