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!
- 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
- 8-10 Corn Tortillas
To Serve: (Optional)
- Beans & Rice
- Shredded Green Cabbage
- Creamy Cilantro Dressing
- Fresh Cilantro Leaves
Instructions
- Prepare the Avocado Fries according to the recipe instructions.
- 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.
- 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.
- 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.
Find it online: https://frommybowl.com/crispy-avocado-tacos/