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5 from 1 vote

Fried Avocado Tacos

These deep-fried avocado tacos are crunchy and creamy and spicy with the addition of a Sriracha crema and because I love spice I drizzled the fried avocados with even more sriracha hot chili sauce. I love the combination of flavors and textures in these tacos.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Servings: 8 Tacos
Calories: 509kcal


Fried Avocados:

Sriracha Crema:

Fried Avocado Tacos:

  • corn tortillas
  • cherry tomatoes halved
  • 1 jalapeño sliced
  • sliced red onion
  • crumbled queso fresco
  • cilantro


Fried Avocados:

  • Place almond flour, eggs, and breadcrumbs into three separate shallow medium bowls.
  • Add salt, chili powder, and oregano to the breadcrumbs and combine.
  • Brush avocado slices with olive oil.
  • Working in batches, dredge in almond flour, shaking off excess. Coat with egg, allowing excess to drip back into bowl. Coat with bread crumbs, pressing to adhere.
  • Pour oil into a large deep skillet and heat on medium-high heat. Working in batches, fry avocado, turning occasionally, until golden brown and crisp, about 1 to 2 minutes per side. Transfer to a paper towel–lined plate to drain.

Sriracha Crema:

  • Mix crema and sriracha to taste together in a bowl.

Fried Avocado Tacos:

  • Spread sriracha crema on tortillas and top with fried avocado, cherry tomatoes, jalapeño, onion, queso fresco, and cilantro. For an extra kick drizzle with more Sriracha.


  • If you cannot find queso fresco, use crumbled feta instead. 
  • Full-fat sour cream can be used instead of crema.


Serving: 1taco | Calories: 509kcal | Carbohydrates: 56g | Protein: 13g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 640mg | Potassium: 458mg | Fiber: 8g | Sugar: 8g | Vitamin A: 426IU | Vitamin C: 12mg | Calcium: 209mg | Iron: 3mg