avocado tacos on a plate with corn chips

Crispy Avocado Tacos

Panko-coated avocado fries are the perfect addition to your taco game. These Crispy Avocado tacos are fully loaded with hearty corn and bean salad and creamy sriracha mayo.
Course Side Dish
Cuisine Air Fryer, Vegan
Keyword avocado tacos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 400kcal
Author Becky Striepe


For the Corn and Bean Salad

  • 1 15 ounce can black beans drained and rinsed
  • 1 cup fresh OR frozen corn
  • 1/4 cup chopped green onion
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon mild chipotle chile powder
  • 1 fresh lime juiced
  • 1/4 cup your favorite salsa Homemade or store-bought is fine.

For the Avocado Fries

For the Sriracha Mayo

For the Tacos

  • 12 small corn tortillas warmed


  • Preheat your oven to 400F, if you're planning to bake the avocado fries.

Make the Corn and Bean Salad

  • Toss all of the salad ingredients together in a medium bowl, then set aside. DO NOT refrigerate, especially if you're using frozen corn. It will need time to thaw, which is why you're making the salad first thing.

Make the Avocado Fries

  • In a shallow bowl, toss together the panko and salt. Pour the aquafaba into another shallow bowl.
  • Dredge the avocado slices in the aquafaba and then in the panko, getting a nice, even coating. 
  • To Air Fry: Arrange the slices in a single layer in your air fryer basket. The single layer is important. No overlapping, please! Air fry for 10 minutes (Do not preheat.) at 390F, shaking well after 5 minutes. You may have to do this in 2 batches.
  • To Bake: Arrange the slices on a greased baking sheet. Bake for 20 minutes on the middle oven rack.

Make the Sriracha Mayo while the Avocado Fries Cook

  • Whisk the mayo ingredients together in a small bowl.

Make Your Tacos

  • Spoon about 2 tablespoons of the corn and bean salad onto each tortilla, then layer 2 avocado slices onto each one. Spoon a generous tablespoon of sriracha mayo on top, and serve.


Serve these as finger food with spicy mayo for dipping or stuff them into sandwiches, tacos, or burritos!


Calories: 400kcal