Crispy Avocado Tacos

Coated with a sweet-and-savoury crumb mixture, these baked avocado wedges are great in tacos, but you can also serve them as an appetizer with your favourite dip.

  • 4 servings
  • 15 mins prep, 15 mins cook 30 mins total


Crispy Avocados:

  • ½ cup Nature’s Path Pumpkin Seed + Flax Granola
  • ½ cup panko bread crumbs
  • 1 tsp each garlic powder and ground cumin
  • ½ tsp each salt and pepper
  • Pinch cayenne pepper
  • 2 large ripe avocados, peeled and pitted
  • 2 tbsp olive oil

Lime Dressing:

  • 3 tbsp lime juice
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 2 tsp agave nectar
  • ½ tsp ground cumin
  • ¼ tsp each salt and pepper


  • 2 cups shredded lettuce
  • 1 cup chopped tomato
  • ½ cup thinly sliced red onion
  • 4 radishes, thinly sliced
  • 8 corn tortillas, warmed
  • 2 tbsp chopped fresh cilantro
  • 8 fresh mint leaves, torn


Crispy Avocados

  1. Cut each avocado into 8 wedges; brush with olive oil
  2. In a food processor, pulse the granola until it’s into a meal-y texture. Then transfer to a small bowl and stir in the panko bread crumbs, garlic powder, cumin, salt and pepper, and cayenne.
  3. Gently toss the prepared avocados with the granola mixture
  4. Arrange in a single layer on a baking sheet
  5. Bake for 12 to 15 minutes or until golden brown

Lime Dressing

  1. Meanwhile, whisk together lime juice, tahini, olive oil, agave, cumin, salt and pepper.


  1. Divide lettuce, tomato, onion and radish slices evenly among tortillas; drizzle with dressing.
  2. Top with avocado wedges.
  3. Sprinkle with cilantro and mint.

Tip: Serve with hot sauce for those who like it spicy!