Air Fryer Avocado Tacos Recipe

ByElena Hart February 1, 2026February 1, 2026

Introduction

These Air Fryer Avocado Tacos are a delightful way to enjoy creamy avocado with a crispy, golden crust. Ready in minutes, they make a perfect light meal or snack with a fresh, tangy slaw and your favorite taco toppings.

Three tacos are arranged side by side on a white plate resting on a wooden board. Each taco has a soft yellow corn tortilla base filled with a crispy green-flecked fried layer of vegetable, likely avocado, followed by a fresh layer of shredded white cabbage mixed with small bits of cilantro and thin slices of bright purple onion. On top, an orange creamy sauce is drizzled over the veggies, giving a smooth texture that contrasts with the crunchy taco filling. A couple of lime wedges with bright green skin and pale green flesh lie to the side of the tacos. There are additional elements around the plate, like a wooden bowl of coarse salt with a small wooden scoop, a small metal cup of the same orange sauce, an avocado half with a smooth inside, and some scattered bright green cilantro leaves, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large firm-ripe avocados
1/4 cup flour

1 teaspoon kosher salt
2 large eggs

1 1/4 cups panko
6-8 corn tortillas

Preferred taco toppings
2 cups coleslaw mix
½ cup chopped cilantro

2 tablespoons olive oil
1 lime (juiced)
1 teaspoon kosher salt

Instructions

Step 1: Slice the avocados into 1/2 inch thick wedges carefully to keep their shape.
Step 2: Prepare three shallow dishes: one with flour mixed with 1 teaspoon kosher salt, one with beaten eggs, and one with panko breadcrumbs.
Step 3: Dredge each avocado wedge first in the flour, then dip into the beaten eggs, and finally coat evenly with panko.

Step 4: Spray the air fryer basket with avocado oil spray and arrange the breaded avocado wedges in a single layer, leaving space between pieces. Cook in batches if necessary.
Step 5: Lightly spray the avocado wedges with avocado oil spray to help them crisp up.
Step 6: Air fry at 400°F for 7-8 minutes, flipping the wedges halfway through to ensure even browning.

Step 7: While the avocado cooks, combine the coleslaw mix, chopped cilantro, olive oil, lime juice, and 1 teaspoon kosher salt in a bowl. Stir well to make the slaw.
Step 8: Warm the corn tortillas, then fill each with a few slices of the crispy avocado and a generous spoonful of slaw. Add red onion slices and your favorite taco sauce to taste.
Step 9: Serve the tacos immediately for the best texture and flavor.

Tips & Variations

Use firm-ripe avocados to ensure they hold up during breading and air frying without becoming mushy.
For extra crunch, add some chili powder or smoked paprika to the panko mixture.
Try swapping corn tortillas for flour tortillas if you prefer them softer.

Add diced tomatoes or pickled jalapeños as additional toppings for more flavor.

Storage

Store leftover fried avocado wedges in an airtight container in the refrigerator for up to 1 day, but note they will lose their crispiness. Reheat briefly in the air fryer at 350°F for 2-3 minutes to refresh the crunch. Slaw and tortillas are best stored separately to maintain freshness.