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Crunchy Gluten Free Avocado Tacos

A platter full of Crunchy Gluten Free Avocado Taco s is next to a serving dish that is full of crispy golden avocado wedges

The gluten free rice crumbs from Trader Joe’s I used in this recipe really makes the avocado spears SUPER crunchy, if don’t have those on hand you can use any gluten free or regular breadcrumbs you have.

Ingredients

Scale
  • 1 jumbo avocado or 2 regular size avocados, halved, pitted, peeled and sliced into wedges.
  • vegetable or peanut oil for frying
  • 1/2 cup gluten free all purpose flour
  • 2 large eggs, beaten or egg substitute
  • 1 cup gluten free rice crumbs or panko
  • salt and pepper to taste
  • 1 (15-ounce) can of vegetarian refried beans, warmed through, or make your own
  • 8 white corn tortillas
  • half a lime
  • 3/4 cup shredded Mexican or cheddar cheese
  • 2 cups shredded iceberg lettuce or greens of choice

optional garnishes: cilantro leaves, pico de gallo, hot sauce

Instructions

For the crunchy avocado wedges:

Set up a dredging station by placing the all-purpose flour in a shallow bowl, the eggs in a separate shallow bowl, and the rice crumbs or panko in a third shallow bowl. Season all of the bowls liberally with salt and pepper then beat the eggs until the whites and yolks are completely combined.

Working with one avocado spear at a time, dredge in flour, shake of excess, dip in egg, shake off excess, then coat in rice crumbs. Transfer to a plate then repeat with remaining avocado spears.

Heat a small pot of peanut or Grapeseed oil filled to a depth of 2-inches over medium heat until a kitchen thermometer reaches 350°F alternatively, heat a 1/4-inch of oil in a frying pan over medium heat until shimmering – see notes**

Line a plate with paper towels, set aside. Once the oil is heated through, add a few prepared avocado spears at a time, do not overcrowd the pan. Cook for 2-3 minutes until golden brown – if cooking in a skillet, turn as needed to ensure all sides are golden brown and cooked through. Repeat with all of the avocado wedges.

For the ‘Frico’-dilla tortillas:

Heat a dry skillet over medium-high heat. Rub one side of corn tortillas with the cut side of a lime, set aside. When the pan is heated, very lightly spray with olive oil cooking spray and sprinkle 1 tablespoon of cheese across the entire surface of the pan. The cheese will immediately start to melt and bubble, add a tortilla to the pan and use tongs or your fingers to quickly move it around in circles, gathering all of the melted cheese on the tortilla. Once the cheese has adhered to the tortilla and crisped, flip to warm the other side. Once warmed through, transfer to a towel lined basket or pan to keep warm and repeat the process with the remaining tortillas and cheese.

To assemble the tacos:

Spread heated refried beans on the inside of prepared tortilla. Sprinkle with greens and nestle a crispy avocado spear inside. Serve immediately.

Notes

** If cooking in a shallow skillet instead of deep frying || More than likely you will need to wipe up out the skillet from time to time in-between frying avocado wedges with this method. The breading will fall off into the skillet as you turn the wedges and those breadcrumbs can burn, altering the flavor of any avocado spears you cook after that.

Keywords: gluten free, avocado, taco, refried beans

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