Believe or not, fried avocado was one of the first recipes I ever explored back in 2014! It was a newer concept at the time, rarely done, and it still holds up today.
Fast forward to today, the air fryer has become the focal point of cooking. While we did a baked version of avocado fries, I was curious how the air fryer compared.
It’s faster, crispier and just more fun!
On any given day, you can find jalapeños, chipotles, limes, cilantro always in my kitchen. They are staples in my book and can elevate any recipe. If you’re not familiar with adobo peppers you can find them canned at markets nationwide. Whether you’re using the just the sauce or the actual peppers, they lend a bit of a smokey kick to recipes and bonus, they are such a bargain!
What’s fab about this recipe is that it’s quick, easy, affordable, crispy, gluten free, air fried not deep fried, vegan, packs texture, flavor, great for entertaining, perf for Cinco De Mayo, summer, can easily be made in bulk, you can switch up the taco toppings, eat the avocados with the sauce by themselves, throw them in a salat and more!
If you love a healthy twist on a modern concept, you have to try my new Crispy Air Fried Avocado Tacos with chipotle crema!
For the batter combine everything in a cup (easier to dip) minus the Panko. Batter should be on the thicker sider. Add almond milk 1tsp at a time to achieve desired consistency if too thick. Set out another bowl and fill with just Panko.
Slice the avocados and then dip each slice into the batter, letting the excess drip off, then dip into the Panko coating it all over. Place into the preheated air fryer and bake for 7-10 minutes or until golden brown.
While they bake, make the sauce. Combine all of the ingredients in a small bowl. Set aside. Serve tacos with mixed cabbage, chipotle crema, and garnish with cilantro and lime juice when ready to serve. Store in fridge for later use and simply re-bake the fries to get that crispy texture.