We’re hooked on these air-fried avocado tacos, and we place the blame squarely on how nicely the taste of crushed Quest Ranch Tortilla Chips goes with avocado and tomato. We were already mildly obsessed with cilantro and the concept of air-frying, so consider these tacos a permanent fixture on our menu of lighter options with bright flavors.
Check out the full recipe below
NUTRITIONAL INFO
AIR-FRIED AVOCADO TACOS
Yields: 8 servings | Serving Size: 1 taco
Calories: 140 | Protein: 9g | Fat: 8g | Net Carb: 7g
Total Carb: 11g | Sugar: <1g
Ingredients
AIR-FRIED AVOCADO TACOS
- 8 corn tortillas (5” tortilla – low calorie)
- 2 large avocados, pitted and peeled
- 2 tbsp coconut flour
- 1 egg, whisked
- 2 tbsp almond milk
- 2 bags Quest Ranch Tortilla Chips, crushed
- 2 roma tomatoes
- ½ red onion
- 2 tbsp chopped cilantro
- Salt and pepper to taste
- 1 lime
- ½ cup chopped cabbage
- ⅓ cup enchilada sauce, optional
Method
- Preheat the oven to 400 F and prepare a baking sheet with parchment paper or tin foil.
- Slice the avocados into thin slices, about 10 slices per avocado.
- Place the coconut flour in a bowl, the egg and almond milk in another and the crushed chips in a third bowl.
- Coat each avocado slice in coconut flour. Once they are all coated, dip each one in the egg mixture and then finally the tortilla chips and then place it on the baking sheet.
- Bake the avocado fries for about 8-10 minutes and golden brown.
- Meanwhile, chop the tomatoes, onion and cilantro and place it in bowl with a squeeze of lime and salt and pepper to taste.
- Heat your tortillas by covering them with a damp paper towel and microwaving for 15 seconds.
- Place 2-3 slices of avocado per taco and top with pico de gallo, cabbage and enchilada sauce or sauce of choice.
