I make these fried avocado tacos when I’m craving something crispy, creamy, and a little over the top—but still fresh and veggie-packed. The baked avocado fries are golden on the outside, buttery on the inside, and layered with refried beans, poblano cashew sauce, and fresh toppings. Every bite is crunchy, savory, and just messy enough to be completely satisfying. This is hands-down one of my favorite taco night upgrades!

An overhead image of the fried avocado tacos.

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Crunchy avocado + creamy sauce = magic

I first had fried avocado tacos at Torchy’s Tacos in Texas, and I’ve been chasing that perfect balance of textures ever since. The crispy breaded avocado, the cool toppings, and the creamy sauce all just work together —no meat needed. When I got back home, I started testing baked versions to make them a little lighter but just as satisfying.

My version leans on a few smart tricks: baking instead of deep-frying, using chickpea flour for extra crunch and protein, and layering everything with a smoky poblano cashew sauce that’s so good you’ll want to put it on everything. These tacos are weeknight-friendly but feel restaurant-level—they’ll make you look forward to leftovers (if there are any).

If you’re as obsessed with taco night as I am, spice things up by adding sweet potato tacos and gochujang cauliflower tacos to your dinner rotation.

Ingredients and why they matter

To make this crave-worthy fried avocado taco recipe, you’ll need to make crispy avocado fries with chickpea flour and breadcrumbs. The smoky, spicy poblano sauce is for drizzling over the top. And for assembly, you’ll need corn tortillas, refried beans, pickled onions, sweet corn, and a sprinkle of fresh cilantro.

Full ingredient list and detailed instructions in the recipe card.

An overhead image of the ingredients of fried avocado tacos.

Notes & Variations

Avocados: Ripe but firm is the key—too soft and they’ll fall apart when breaded.
Chickpea flour: Adds structure and a slightly nutty flavor. Plus, it’s naturally gluten-free.
Breadcrumbs: Give the fries their crisp outer layer. I like using panko breadcrumbs because they make avocado fries lighter and crispier. Swap for gluten-free if needed.
Poblano peppers: Smoky and mild—roasting them deepens their flavor beautifully.
Cashews: Blended with the poblanos, they create an ultra-creamy, dairy-free sauce.
Refried beans: Add heft and savoriness to the tacos. My homemade version works great but you can also use a can instead.
Pickled red onions and cilantro: Fresh, bright toppings that cut through the richness.

TIPS & TRICKS

Shruthi’s top tips

Work quickly when breading to avoid soggy batter or crushed avocado slices.
Preheat your oven or air fryer fully before baking for the crispiest results.
Flip the avocado fries carefully halfway through baking to crisp both sides evenly.
Warm your tortillas just before assembling—it makes them more pliable and enhances flavor.
Layer beans under avocado fries to anchor everything and keep the tacos from falling apart.

How to make fried avocado tacos

Prepare the poblano sauce:

Place the poblano peppers on the prepared sheet. Wrap the garlic cloves in foil and add to the pan.
Roast for 15 to 20 minutes, removing the garlic after 15 minutes. Poblanos should be charred and tender.
In a blender, combine the cashews, water, lime juice, and salt. Let soak while the peppers roast (do not blend yet). Then, remove the skins, seeds, and stems from the roasted poblanos. Add the peppers and roasted garlic to the blender with the cashews. Blend on high until smooth and creamy.

An overhead image of roasting the poblano peppers and garlic in the oven.

An overhead image of removing the seeds of the poblano peppers.

An overhead image of the blended poblano sauce.

Prepare Avocado Fries:

Dredge each avocado slice first in dry chickpea flour, then dip into the batter, then coat in breadcrumbs.

An overhead image of coating avocado in chickpea flour.

An o verhead image of dipping the avocados in the batter.

An overhead image of coating the avocados in breadcrumbs.

Arrange coated slices on a lined baking sheet in a single layer. Bake at 425°F for 15 minutes. Flip each slice carefully, then bake for another 10 to 15 minutes, until golden brown and crispy. (Ovens vary—add a few minutes if needed.)

An overhead image of arranging the avocado fries on a baking sheet.

An overhead image of fried avocados on a baking sheet.

Assemble the tacos:

Warm the tortillas, then spread refried beans on each.
Top with a few avocado fries, then drizzle with poblano cashew sauce, and garnish with sliced red onion and chopped cilantro. Serve immediately while warm!

An overhead image of spreading refried beans on a tortilla.

An overhead iamge of adding fried avocados on a tortilla.

An overhead image of adding the toppings to the tacos.

How to serve avocado tacos

Serve the tacos while the avocado fries are still crispy and the tortillas are freshly warmed. Perfect for taco night, this recipe works great as a build-your-own taco station—set out avocado fries, refried beans, and a variety of toppings so everyone can customize their plate.

Round it out with sides like black bean salad, tortilla chips with guacamole, or Mexican street corn salad. Not into spicy poblano sauce? Swap it for a cilantro-lime sauce or creamy avocado-lime dressing instead.

An overhead image of fried avocado tacos.

Storage and reheating suggestions

Store the taco ingredients separately, then assemble right before serving for the best texture and flavor. Keep the avocado fries in an airtight container in the fridge for up to 2 days. The poblano sauce, refried beans, and toppings will keep in the fridge for 3–4 days.

More Tex Mex recipes

Love the bold, vibrant flavors of Tex-Mex? Here are a few more delicious ideas to try next:

NFHPVE

Fried Avocado Tacos

Crunchy avocado + creamy sauce = magic