• 2 – 3 Small avocados, preferably slightly under ripe and firm
  • 2 Eggs, whisked
  • 100g Plain flour
  • 150g Bread crumbs (panko or plain)
  • 50 ml Oil
To serve:
  • 4 Corn tortillas
  • Roasted sweetcorn
  • Diced tomato
  • Chopped avocado
  • Spring onion
  • Coriander
  • Lime wedges


  1. Preheat oven to 180°c if oven baking
  2. To crumb the avocado, prepare three separate bowls with flour, beaten egg, and breadcrumbs, and arrange in assembly line order of flour, eggs and breadcrumbs.
  3. Slice avocados lengthwise, remove pip and skin and cut into wedges
  4. Dip wedges in flour, followed by egg and then crumbs, place on a baking sheet and repeat until all the wedges are coated.
  5. Drizzle the oil over the wedges and bake until golden brown around 20 – 25 minutes. Alternatively heat oil in a shallow frying pan and fry in batches until golden (roughly 8 – 10 minutes on each side).
  6. Remove from pan or oven and allow to cool slightly.
  7. Serve tacos with accompaniment on corn tortillas, garnish with fresh coriander, lime wedges and a good grinding of sea salt and black pepper.