Fried Avocado Tacos are creamy, spicy, crunchy and downright divine. Perfectly ripe avocados are rolled in crispy panko and fried until golden, then loaded into tortillas, topped with as many garnishes as you can handle and served with a Sriracha cream sauce. Yum!

Fried Avocado Tacos on a hammered pewter platter

If you are avocado obsessed like I am, then take your obsession to the next level with these delightful vegetarian tacos. Avocados are not only made for guacamole! Fried avocado is the food infatuation you didn’t know you had, and the yummy combo is only intensified when given the taco treatment.

Why I Love This Recipe

Avocados are one of my favorite ingredients, and for good reason. They’re packed with healthy fats, potassium, and all kinds of other good-for-you nutrients.

Add to that the fact that they are beautiful, creamy, and yummy in a bunch of different applications and you have at least an idea of why I love them so much. After trying Torchy’s Tacos in Austin, Texas and their famous Fried Avocado Tacos, I just knew I had to give them a shot at home.

holding a cut avocado in half

If you are avocado obsessed like me, but haven’t yet tried them fried, you’re missing out! Already silky smooth, fried avocado somehow gets even creamier on the inside after a dip in hot oil. The exterior, which we roll in crispy panko, gets perfectly crunchy, making it even more delightful.

If you throw some fresh tortillas, hot sauce, and more veggies like tomatoes, raw onions, and cilantro into the mix, you basically have deconstructed guacamole tacos!

Is your mouth watering yet? Mine sure is! So grab your ingredients and meet me in the kitchen. It’s time to get down to business.

avocado fries draining on a paper towel

How to Fry Avocado

Place almond flour, eggs, and breadcrumbs into three separate shallow medium bowls.

Add salt, chili powder, and oregano to the breadcrumbs and combine.

Brush avocado slices with olive oil. Working in batches, use one hand to dredge in almond flour, shaking off excess. Using the other hand, coat the avocado with egg, allowing excess to drip back into bowl. Using the dry hand you started with, coat the slice with bread crumbs, pressing to adhere.

TIP: Check out this post that explains why we do a double coating for superior frying.

Pour oil into a large deep skillet and heat on medium-high heat. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 1 to 2 minutes per side. Transfer to a paper towel–lined plate to drain.

overhead shot of a pile of panko crusted fried avocado slices draining on paper towels

Other Ingredients for Avocado Tacos

Now that your avocado is fried, all that is left is to stuff them into warm corn tortillas with your favorite toppings. Feel free to riff as you see fit. This is what I opted for:

I created a sriracha-crema sauce specifically for these tacos, as sriracha and avocado are a match made in heaven. Simply stir the two ingredients together, adjusting with more sriracha as needed. (If you prefer, my Creamy Baja Style Chipotle Sauce would be a lovely alternative.)

In terms of veggies, I went with traditional taco add-ons. Red onion slices for some bite, tomatoes for acidity and sweetness, jalapeños for heat, and some queso fresco for a bit of salt are honestly all you need.

The end result is basically a deconstructed, crunchy-creamy guacamole that is to die for. Oh, and since I love heat, don’t forget to add an extra squirt of sriracha on the top! Fried avocado for the win, am I right?

3 Fried Avocado Tacos garnished with cilantro, onion, queso fresco and sriracha

Frequently Asked Questions

Any chance you have a healthier option than deep frying the avocado?

While I haven’t tried it myself, I don’t see why air frying the breaded avocado slices wouldn’t work! I think you could possibly also bake them instead. If you try either of these methods, let me know how they turn out in the comments below!

How do I choose the best avocado for frying?

Since you are both breading and frying these avocados, you want to make sure they are ripe but still firm. A perfect avocado should yield to firm pressure from your thumb without feeling mushy.

Can I make gluten free avocado fries?

Sure! Just swap in gluten free panko (or crushed up gluten free corn flake cereal) instead!

Need more taco inspiration? Check out these other tasty treats:

If you tried this recipe for Fried Avocado Tacos, be sure to tag me on Instagram (@muybuenocooking) to show me your creations! I’d also love it if you rated and reviewed the recipe below.

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close up on a fried avocado taco

Fried Avocado Tacos

5 (1 rating)
These deep-fried avocado tacos are crunchy and creamy and spicy with the addition of a Sriracha crema and because I love spice I drizzled the fried avocados with even more sriracha hot chili sauce. I love the combination of flavors and textures in these tacos.
Print Pin Rate
Yield: 8 Tacos
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Ingredients

Fried Avocados:

Sriracha Crema:

Fried Avocado Tacos:

  • corn tortillas
  • cherry tomatoes, halved
  • 1 jalapeño, sliced
  • sliced red onion
  • crumbled queso fresco
  • cilantro

Instructions 

Fried Avocados:

  • Place almond flour, eggs, and breadcrumbs into three separate shallow medium bowls.
  • Add salt, chili powder, and oregano to the breadcrumbs and combine.
  • Brush avocado slices with olive oil.
  • Working in batches, dredge in almond flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with bread crumbs, pressing to adhere.
  • Pour oil into a large deep skillet and heat on medium-high heat. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 1 to 2 minutes per side. Transfer to a paper towel–lined plate to drain.

Sriracha Crema:

  • Mix crema and sriracha to taste together in a bowl.

Fried Avocado Tacos:

  • Spread sriracha crema on tortillas and top with fried avocado, cherry tomatoes, jalapeño, onion, queso fresco, and cilantro. For an extra kick drizzle with more Sriracha.

Notes

  • If you cannot find queso fresco, use crumbled feta instead. 
  • Full-fat sour cream can be used instead of crema.
Serving: 1taco, Calories: 509kcal, Carbohydrates: 56g, Protein: 13g, Fat: 27g, Saturated Fat: 6g, Cholesterol: 60mg, Sodium: 640mg, Potassium: 458mg, Fiber: 8g, Sugar: 8g, Vitamin A: 426IU, Vitamin C: 12mg, Calcium: 209mg, Iron: 3mg
Author: Yvette Marquez
Course: Appetizer, Main Course
Cuisine: Mexican