Vegetarian Tacos with Panko Avocado and Chipotle Crema

Avocado Panko Crusted Mango Tacos

Taco Tuesday – every Tuesday should be a national holiday with PTO to celebrate. Tuesdays are typically my least favorite day because they feel like the middle child of the week.

BuzzBait is a little taco joint in Chicago that inspired this recipe. Unfortunately they took the Panko tacos off the menu (I am still so hurt), but I was able to play around and create a recipe of my own. These are to die for – delicious and super easy to make. Seriously. The crusted avocado makes for a “meaty” base which leaves you feeling full by the time you think about picking up another taco. Use my homemade Peach Mango salsa to top these off!

Try these now, and thank me later.

Tacos with Panko Avocado, mango salsa, and chipotle crema

5 from 1 vote
Avocado Panko Crusted Mango Tacos
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins

Crispy, salty, sweet, and perfect. 

Course: Main Course
Cuisine: Mexican
Servings: 8 tacos
Calories: 1 kcal
Author: morganicmind
For the Avocados
  • 2 Avocados ripe
  • 1 cup Panko Bread Crumbs whole wheat is an option
  • 1 tsp Paprika
  • 1 tsp Chili Powder
  • 1/2 cup Unsweetened Almond Milk
For the Filling
  • 8 Corn Tortillas pan roasted
  • Salt to taste for Tortillas
  • 3 Tbsp Olive Oil + more for pan
  • 1 cup Frozen Corn
  • 1 Tbsp Fresh Garlic minced
  • 1 Tbsp Cilantro fresh or dried flakes (optional)
  • 1 15oz can can Low-Sodium Black Beans drained
  • 3/4 cup Peach Mango Salsa my homemade in link above or Pace brand
  • Hidden Valley Chiptole Southwest Dressing for serving
  • 1/4 cup Green Onions chopped
  • 1/2 cup Cotija Cheese queso fresco
For the Avocados
  1. Preheat oven to 350 degrees.
  2. Carefully cut both avocados in half. Slice each half into 4 strips.
  3. Remove the avocado from the shell and dip each slice in almond milk.
  4. Transfer the dipped avocado slice to the panko and roll around until fully coated. Repeat with the rest of the slices (16 total) and then place onto a baking pan.
  5. Drizzle olive oil over the panko coated avocados.
  6. Bake for 20 minutes, the last 3-5 minutes on Low Broil. Make sure to carefully flip the avocado slices at about 10 minutes. (You can also bake these for about 10 minutes and then broil for another 2-3 minutes on high instead). 

  7. Remove from oven once golden brown.
For the Filling
  1. Pour one cup of frozen corn into a pan with 1/3 cup of water. Cook over low heat and drain once fully cooked.
  2. Add the garlic, cilantro, and drained black beans. Cook until warmed through.
  3. Remove from heat and set aside.
For the Tortillas
  1. Brush the tortillas with olive oil.
  2. Drizzle olive oil into a cast-iron skillet (or regular pan) over medium heat.
  3. Place one tortilla on the pan at a time, flipping once until both sides are golden brown but still semi soft.
  4. Add a sprinkle of salt to each tortilla while still hot.
Taco Creation
  1. Take a large spoonful of the corn & bean mixture and places into the middle of the tortilla.
  2. Pour a few spoonfuls of Mango Peach salsa (or salsa of your choice) over the bean mixture.
  3. Add 2 slices of the Panko Crusted Avocados per taco.

  4. Drizzle Hidden Valley Chiptole Southwest Dressing over the avocados.
  5. Sprinkle the Green onions on top.
  6. Add a sprinkle of Cotija cheese to each taco.
  7. ENJOY!!!!!
Recipe Notes

You can use egg wash instead of almond milk or milk. For some reason I absolutely hate the texture when food is coated in egg. 

Top these tacos off with my homemade Peach Mango Salsa recipe!

Vegetarian Tacos with Avocado

And that my friends  – is all she wrote. 


  1. Anonymous

    Omg! These look almost too good to eat! I like the idea of the avocado being the vegetarian substitute rather than mushrooms, tofu, or eggplant!

    1. morganicmind

      Thank you! Yes, I am NOT a fan of mushrooms or tofu! I like eggplant but typically only around Italian foods. Give this recipe a try and let me know what you think! 🙂

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