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Crispy Air Fryer Avocado Tacos

A close-up of a crispy air fryer avocado taco drizzled with spicy paprika aioli
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5 from 1 reviews

These Crispy Air Fryer Avocado Tacos are going to change your Taco Tuesday game forever! Make the crispy avocados in the oven or the air fryer.

Ingredients

Units Scale

For the crispy avocados:

  • 4 medium-large avocados, sliced into thick planks
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the pickled cabbage slaw:

  • 1/4 small red cabbage, very thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt

For the spicy paprika aioli:

  • 1/4 cup mayonnaise
  • 1/4 cup plain Greek yogurt
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons fresh lime juice

For serving:

  • 8 small tortillas, warmed
  • Chopped cilantro and lime wedges

Instructions

  1. Make the pickled cabbage slaw: In a medium bowl, toss together the cabbage, onion, vinegar, sugar, and salt. Massage with your hands until sugar and salt feel mostly dissolved, then cover with plastic wrap and place in fridge to chill.
  2. Make the crispy avocados (see notes for oven option): Preheat air fryer to 400° F and spray basket lightly with nonstick cooking spray. Place flour, beaten eggs, and panko breadcrumbs in separate bowls, and season breadcrumbs with chili powder, salt, and pepper. Dredge avocado slices in flour, dip in egg, then thoroughly coat with seasoned breadcrumbs. Place in a single layer in air fryer basket. Depending on the size of your air fryer, you may have to do this in several batches. Air fry for 8 minutes total, flipping halfway, until crispy and golden brown.
  3. Make the paprika aioli: In a small bowl, whisk together mayonnaise, yogurt, smoked paprika, garlic powder, cayenne pepper, and lime juice. Season with salt and pepper to taste.
  4. Serve: Layer two (or three!) avocado slices, a heaping handful of pickled cabbage slaw, and a drizzle of paprika aioli in a tortilla. Top with cilantro and a squeeze of lime, then dig in ASAP.

Notes

  • Crispy avocados oven option: Preheat oven to 400° F and line a baking sheet with parchment paper. Place flour, beaten eggs, and panko breadcrumbs in separate bowls, and season breadcrumbs with chili powder, salt, and pepper. Dredge avocado slices in flour, dip in egg, then thoroughly coat with seasoned breadcrumbs. Place on parchment-lined baking sheet. Bake in preheated oven for about 30 minutes, or until crispy and golden brown.

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Find it online: https://www.emilyeatsthings.com/crispy-air-fryer-avocado-tacos/