Breaded and baked avocado wedges in a flour tortilla is like vegan taco heaven! Paired with veggies and a chipotle crema, this taco recipe is mouth-watering!
It’s taco time!
Everyone’s favorite time. At least it’s mine.
Tacos are basically the universal food love language.
But these avocado tacos, oh girl, they are like the ultimate vegan taco recipe. Here’s why:
- “Breaded” and baked avocado wedges
- Crunchy cabbage (totally balances the soft avocado)
- Chipotle “crema” this sauce is vegan and crazy addicting!
The avocado wedges are actually gluten-free, keto, and Whole30 so depending on what you pair with them, you can create a taco recipe that fits your lifestyle!
Ingredients in avocado tacos:
Obviously, avocados are our little star, but it’s best to get slightly firm avocados.
You know when they are not hard as a rock but also not squishy? That in-between stage is ideal for this recipe.
Besides that we have almond milk, almond meal, and seasoning. That’s really all you need for the avocado wedges!
Next we have the taco toppings:
Cabbage – I used a combo of green and purple but feel free to use whatever. Even a coleslaw mix at the store would be great!
Limes and cilantro – Brings so much freshness to the dish
Chipotle crema – It’s just the icing on the cake really. So creamy and ties together the dish
Tortillas – I used flour but corn tortillas would be great or even lettuce wraps for a low carb option!
How to make baked avocado wedges:
- Start with cutting the avocado in half
- Peel off the back of the avocado and set aside.
This is a good gauge on how ripe the avocado is. If the skin is tough to peel, most likely it is not ripe enough. Luckily you can still use them for this recipe, just be carefully peeling off the skin or use a knife to cut it off.
- Cut into wedges. I get about 8 wedges out of 1 medium-sized avocado
- Dunk in almond milk
- Coat with almond meal mixture
When coating with almond meal, I like to use a spoon because your fingers can get messy!
I prefer baking vs frying because avocados are already a high-fat food (the healthy fat!) but I don’t want to add more oil to the mix.
Top with chipotle crema which is basically just vegan mayo, adobo sauce, and lime juice!
Additional toppings for vegan tacos:
I personally think the cabbage alone tastes great, but there are so many different toppings that would taste great in this recipe:
- Lettuce – romaine, iceberg, or kale would taste great
- Shredded carrots
- Chopped radishes
- Microgreens or sprouts
Tacos are the one dinner I can whip up fairly quickly and make a healthy meal. Tacos are great all year round, but this recipe is especially great for Spring or Summer.
Pair with a fresh margarita and you have yourself an amazing meal!
If you tried these vegan avocado tacos, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Vegan Avocado Tacos with Chipotle Crema
- 3 medium avocados
- 1/4 cup unsweetened plain almond milk
- 3/4 cup almond meal can substitute with breadcrumbs if not gluten-free
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- flour tortillas can use corn tortillas for a GF option or lettuce wraps for low carb
- green and purple cabbage
- cilantro and fresh lime wedges
- 2 Tablespoons vegan mayonnaise
- 1 teaspoon adobo sauce from can of chipotles
- 1/4 lime juiced
- pinch salt
- Preheat oven to 450 degrees Fahrenheit.
- Cut avocado lengthwise and twist halves to separate. Remove pit and peel skin off. Cut into wedges.
- Pour almond milk into a shallow bowl. In a separate bowl mix almond meal and seasonings.
- Dip avocado slices in almond milk then press in almond meal to coat avocado slice on all sides. Using a spoon to pour the almond meal on the avocado makes this step easier and less messy!
- Place avocado fries on nonstick baking sheet and bake for 15-18 minutes until lightly golden.
- Remove from oven and let cool for 1-2 minutes. Taste best if eaten immediately.
Make Chipotle Crema:
- Add all ingredients to small mixing bowl and mix well. Add more adobo sauce for heat, or lime juice for more acidity.
- Pile cabbage onto a warm tortilla. Top with 2-3 avocado wedges. Add a drizzle of the sauce, and season with chopped cilantro and fresh lime juice!
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