These crispy avocado tacos are piled high with beans, air fried avocado, pickled red onions, and chipotle mayo. This delicious taco recipe comes together quicker than you think! Easy to scale up for a crowd. (Vegan)
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Crispy Air Fried Avocado Tacos are always a hit at the table. We make them for a quick weeknight meal with family, weekend dinner with friends, or even an afternoon snack on the weekend when margaritas are in order.
This recipe makes a hearty and satisfying meatless taco: it's loaded with crispy vegan "fried" avocados and creamy refried beans. Garnished with the easiest chipotle mayo, pickled red onions, and salsa, this taco is as pretty as it is delicious. You can of course modify the toppings based on what you have on hand, but this is a tried-and-true combo we highly recommend!
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Why you'll love this recipe
- You won't miss the meat: These vegan fried avocado tacos have it all going on—they're hearty, crispy, soft, creamy, tangy, and even spicy (if you want!). If you're serving someone who's unsure about vegan tacos, this recipe could change their mind!
- Perfect for weeknight dinner: This recipe can use a mix of homemade and store-bought components to bring you the best flavor, in the shortest amount of time. Make it easy by using store-bought refried beans and salsa, and free yourself up to make the quick air fried avocado and chipotle mayo at home.
- Can be prepped in advance: Speed up prep time by making the chipotle mayo and quick pickled red onions the night—or even a week—in advance.
- Customizable: Easily switch out toppings or scale up the recipe if you'd like.
Ingredients (and substitutes)
- Avocado Fries: As with most crispy foods, these are best made fresh. Vegan Air Fried Avocado is quick to make, so don't let this step deter you! We especially love using an air fryer to make the panko crusted avocado crispy, but an oven works too.
- Pickled Red Onions: Easy Quick Pickled Onions are fast to make, delicious, and can be made days (or even a week) in advance. Use any extras to jazz up other meals throughout the week.
- Chipotle Mayo: All it takes is 2 ingredients, and then you'll forever want Chipotle Mayo on everything! It can be prepped in advance. If you're vegan, use vegan mayo. You can substitute hot sauce if needed—but we usually use both!
- Refried Beans: Refried beans not only provide plant-based protein, but they also make a creamy base that the toppings can nestle into. You can use store-bought refried black beans or pinto beans (or homemade, if you're feeling ambitious). In a pinch, you can use some warm, whole canned beans instead.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
How to make (step-by-step photos)
You can prep some of this recipe—like the pickled onions and mayo—in advance. But it's definitely not necessary. If making everything at the same time, here's the order we recommend, to keep things speedy.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Taco toppings ideas
In this taco recipe, we kept the toppings simple—but you can definitely add more if you'd like! Here are some more vegetarian and vegan taco toppings to try:
- Crispy Breaded Air Fryer Tofu: These delicious crispy tofu bites are also made in the air fryer and provide a boost of protein.
- Easy Dijon Aioli: If you don't have a can of chipotle peppers in adobo, make this sauce instead. It's also creamy and slightly smoky (from the smoked paprika).
- Pickled Jalapenos: If you're making homemade pickled red onions, just add thinly sliced jalapenos to the same jar, like we did in this pickled red onions recipe.
- Pickled Red Cabbage: Tangy quick pickled cabbage is super versatile (and pretty!). You can add it to tacos, sandwiches, bowls, wraps, and so much more.
- Lettuce (we especially like iceberg lettuce for this, because it's crunchy)
- Radishes (thinly sliced on a mandoline, if you have one)
- Pico de gallo
- Cheese (grated cheddar cheese or monterey jack would be yummy—or queso fresco if you can get your hands on it!)
📖 Recipe
Crispy Air Fried Avocado Tacos
These crispy avocado tacos are piled high with beans, air fried avocado, pickled red onions, and chipotle mayo. This delicious taco recipe comes together quicker than you think! Easy to scale up for a crowd. (Vegan)
Ingredients
- Quick Pickled Red Onions (about ½ cup)
- 1 batch Vegan Avocado Fries
- 1 (1 lb/13.5 fl oz/398 ml) can refried beans
- Chipotle Mayo (about ⅓ cup)
- 9 small corn or flour tortillas (warmed)
- Salsa (for garnish)
- Cilantro (for garnish)
Instructions
- Prep onions and avocado: Make the Quick Pickled Red Onions (see note 1). Make the Vegan Avocado Fries (see note 2).
- Warm refried beans: Empty the canned beans into a saucepan and warm over medium-low heat, stirring occasionally. If desired, warm tortillas according to package instructions.
- Prep toppings: Make the Chipotle Mayo. Set out any other toppings.
- Serve: Assemble the tacos at the table, by spooning refried beans, avocado, pickled red onions, chipotle mayo, salsa, cilantro, and any other desired toppings over tortillas.
Notes
- Quick Pickled Red Onions: Use a mandoline if you have one, or cut the onion as thinly as possible, so it pickles faster. Let the onions marinate for at least 25 minutes before enjoying (or ideally make them the day(s) before). This recipe makes lots of extra pickled onions, so even if you make a double batch of tacos, just make one batch of onions.
- Vegan Avocado Fries: If making a double batch of tacos, you'll need to make two batches (2x) of the vegan avocado fries. Recipe time estimate assumes air fryer method, but can be made in oven instead.
- Make ahead tip: The Pickled Red Onions and Chipotle Mayo can be made up to 1 week in advance. For best results, make the crispy avocado right before serving.
Nutrition
Calories: 556kcal | Carbohydrates: 68g | Protein: 13g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1431mg | Potassium: 544mg | Fiber: 15g | Sugar: 9g | Vitamin A: 231IU | Vitamin C: 10mg | Calcium: 148mg | Iron: 5mg
Did you make this recipe?Let us know by leaving a rating below and tag us @evergreenkitchen on instagram!
Karen K says
I made these for a taco themed dinner party last night and these were a hit!! Even the meat eaters loved them! I served them with homemade Poblano and Tomatillo salsa.
bri says
Hi Karen! We're happy to hear everyone enjoyed these tacos! Your homemade salsa sounds amazing!
Jessica says
Made these last night! So yummy! My hubs added cheese to his
bri says
So glad you guys enjoyed these tacos Jessica! Thank you for taking the time to leave a review!