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)
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.