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    Home » Recipes » Mexican Inspired

    Modified: May 4, 2023 · Published: May 3, 2016 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Cornmeal Baked Avocado Tacos

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    These vegan gluten free Cornmeal Baked Avocado Tacos have just the right balance of sweet and spicy.

    Cornmeal Baked Avocado Tacos birds eye view

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    Since Cinco de Mayo is in a couple of days, I decided to make some Cornmeal Baked Avocado Tacos. I've been meaning to make these for awhile, and finally got around to it this week. These were inspired by some tacos I tasted on vacation in San Diego.

    There was a restaurant in walking distance to the place we were staying that had vegan options. I ordered avocado tacos, not realizing they came breaded. Not thinking, I had a bite, then realized the batter probably contained gluten.

    Even though I told the waiter ahead of time that I was vegan and gluten free, it didn't register to him that I could not eat the item that I ordered.

    The bite I did have was enough to make me want to create my own breaded avocado tacos. Luckily, there was another taco on the menu that I ordered that tasted just as good.

    These Cornmeal Baked Avocado Tacos are very different than the tacos that I ordered, but just as good, if not better. First, I changed out the breading to cornmeal, because I love the crunch it gives.

    Their tacos came with pico de gallo and grilled veggies. I decided I wanted to make a cilantro lime sauce and corn salsa to go with mine.

    I usually make Mexican-inspired dishes that are spicy, but these are very mild. I ended up adding sriracha sauce to mine for some kick.

    If you want to add more spice to the recipe, you could use serrano peppers in place of the jalapeños in either the cilantro lime sauce or the corn salsa (or both).

    Other recipes to try are my Vegan Taquitos, Vegan Walnut Mushroom Taco Meat recipe, and Vegan Taco Salad recipe. A breaded cornmeal recipe to try is my Cornmeal Breaded Asparagus Fries recipe.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🥡 Storage
    • 📖 Variations / Additions
    • 💭 Tips
    • 🌮 Vegan Tacos
    • 📋 Recipe
    • 💬 Comments

    🧾 Ingredients

    Cilantro Lime Sauce

    • Raw cashews: Raw cashews are the only kind that will work for this recipe. You could leave the sauce off, and just add the corn salsa.
    • Jalapeño: Adds spice. For less spice, remove the ribs and seeds. For even more spice, use a serrano pepper.
    • Cilantro: If you are one of those people who hates cilantro, leave it out.
    • Lime juice: I used key limes. You could use any variety.
    • Water: Thins the sauce.
    • Garlic: Adds a pungent flavor.
    • Salt and pepper: Enhances flavors and adds flavor.

    Corn Salsa

    • Corn: You could use fresh or frozen corn.
    • Bell pepper: I used an orange bell pepper. You could also use a red bell pepper or green bell pepper.
    • Onion: Adds a sharp pungent flavor.
    • Cilantro: If you are one of those people who hates cilantro, leave it out.
    • Jalapeño: Adds spice. For less spice, remove the ribs and seeds. For even more spice, use a serrano pepper.
    • Garlic: Adds a pungent flavor.
    • Lime juice: I used key limes. You could use any variety.
    • Salt and pepper: Enhances flavors and adds flavor.

    Tacos

    • Cornmeal: Adds a crispy texture.
    • Cayenne pepper, paprika, garlic powder, chili powder: Add spice and flavor to cornmeal batter.
    • Salt and pepper: Enhances flavors and adds flavor.
    • Avocados: Ripe but firm avocados work best so that they are easier to handle.
    • Almond milk: I used plain unsweetened. You could also use soy milk, oat milk, or another dairy-free milk.
    • Corn tortillas: I used soft corn tortillas. You could use flour tortillas or hard taco shells.
    • Sriracha sauce (optional): Adds spice. You could also use your favorite hot sauce or leave it off altogether.

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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    🔪 Instructions

    Cilantro Lime Sauce: Soak cashews for at least 4 hours or 15 minutes in hot water. Drain water.

    In a high speed blender or Nutribullet, blend cashews with the rest of ingredients until smooth and creamy.

    Corn Salsa: Combine all ingredients and place in the fridge to combine flavors.

    Tacos: Line a baking sheet with parchment paper. In a small bowl, combine cornmeal and spices. in another bowl pour almond milk.

    Slice the avocados and carefully place them one by one in the almond milk, then in the cornmeal batter.

    Lay the avocado slices on the oiled parchment lined baking sheet. Bake for 5 minutes, flip, and bake for another 5 minutes.

    Warm the corn tortillas on the stovetop or in the microwave. Assemble tacos with the breaded avocado slices, then corn salsa.

    Drizzle cilantro lime sauce on top. Drizzle sriracha sauce on top for even more spice.

    Cornmeal Baked Avocado Tacos close up

    🥡 Storage

    The corn salsa will last 3-4 days in an airtight container in the fridge. The cilantro lime sauce will last about 5 days in an airtight container in the fridge.

    I suggest making the cornmeal baked avocado slices right before serving.

    📖 Variations / Additions

    • Restaurant Style Salsa
    • Serrano Salsa
    • Cucumber Salsa
    • Mango Salsa
    • Vegan sour cream

    💭 Tips

    • Use ripe but firm avocados. They are easier to handle.

    🌮 Vegan Tacos

    • Refried Bean Tacos on a cutting board with a ramekin of salsa.
      Refried Bean Tacos
    • Black Bean and Corn Tacos
      Black Bean and Corn Tacos
    • Spicy Tofu Tacos on a cutting board with a ramekin of salsa next to them.
      Spicy Tofu Tacos
    • BBQ Tempeh Tacos with Grilled Pineapple Guacamole
      BBQ Tempeh Tacos with Grilled Pineapple Guacamole
    Cornmeal Baked Avocado Tacos close up.

    These vegan tacos with cornmeal baked avocado, cilantro lime sauce, and corn salsa are sure to be a hit!

    *Don't forget to come back and leave your feedback and star rating.

    📋 Recipe

    Cornmeal Baked Avocado Tacos on a plate.
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    5 from 2 votes

    Cornmeal Baked Avocado Tacos

    These vegan gluten free Cornmeal Baked Avocado Tacos have just the right balance of sweet and spicy.
    Course Main Course
    Cuisine Mexican inspired
    Diet Gluten Free, Vegan, Vegetarian
    Prep Time 30 minutes minutes
    Cook Time 12 minutes minutes
    soaking 4 hours hours
    Total Time 4 hours hours 42 minutes minutes
    Servings 8 tacos
    Calories 219kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • high speed blender

    Ingredients

    Cilantro Lime Sauce

    • ½ cup raw cashews
    • 2 tablespoons chopped jalapeño
    • 2 tablespoons chopped cilantro
    • 2 tablespoons key lime juice 4 limes
    • ½ cup water + water to soak cashews
    • 1 clove garlic  minced
    • salt and pepper

    Corn Salsa

    • ½ cup corn
    • ¼ cup chopped bell pepper
    • 2 tablespoons chopped onion
    • 3 tablespoons chopped cilantro
    • 1 tablespoon finely chopped jalapeño
    • 1 small clove garlic minced
    • 1 tablespoon key lime juice 2 limes
    • salt and pepper

    Tacos

    • ¼ cup cornmeal
    • 1 teaspoon cayenne
    • ¼ teaspoon paprika
    • ½ teaspoon garlic powder
    • ½ teaspoon chili powder
    • salt and pepper
    • 2 avocados sliced
    • 3-4 tablespoons unsweetened plain almond milk
    • 8 corn tortillas
    • sriracha or hot sauce optional
    US Customary - Metric

    Instructions

    Cilantro lime sauce

    • Soak cashews in enough water to cover them for at least 4 hours or in hot water for at least 15 minutes.  Drain water. Blend cashews, fresh water, jalapeño, cilantro, garlic, lime juice, salt, and pepper in a high speed blender or Nutribullet until smooth and creamy.

    Corn salsa

    • Combine corn, bell pepper, onion, cilantro, jalapeño, garlic, lime juice, salt, and pepper in a container. Let sit in fridge to combine flavors.

    Tacos

    • Preheat oven to 450°F.
    • Line a baking sheet with parchment paper.
    • In a small bowl, combine cornmeal, cayenne, paprika, garlic powder, chili powder, salt, and pepper.
    • In another bowl pour almond milk. Take sliced avocado slices and carefully put into the almond milk, then the cornmeal mixture. Lay pieces on the parchment lined baking sheet. Bake at 450°F for 5 minutes, then flip and bake for another 5 minutes.
    • Warm tortillas on stovetop or in microwave. Place avocado slices on corn tortillas. Spoon corn salsa next to avocado slices. Drizzle cilantro lime sauce and sriracha or hot sauce (if using) on top.

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    Nutrition

    Calories: 219kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 27mg | Potassium: 411mg | Fiber: 6g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 20.5mg | Calcium: 37mg | Iron: 1.3mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.

    More Mexican Inspired

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      Mexican Cauliflower Rice
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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Kim says

      April 04, 2018 at 8:14 pm

      These are a wonderful flavor combination! Thanks for the recipe!5 stars

      Reply
      • Willow Moon says

        April 05, 2018 at 3:07 pm

        Thanks Kim!

        Reply
    2. Leslie Rossi | alifewellconsumed says

      May 11, 2016 at 8:58 pm

      i've got avocados on my counter ready to use!

      Reply
    3. Aarika says

      May 05, 2016 at 9:16 pm

      These sound so delicious! The cilantro lime sauce is calling my name! =) I can't wait to try these yummy tacos. Thank you!

      Reply
      • Willow Moon says

        May 06, 2016 at 8:10 am

        Thanks Aarika!

        Reply
    4. Debra says

      May 05, 2016 at 6:34 pm

      Sounds delish! I think I'll use that cashew creme sauce on many things. Love those flavors and that it's healthy too!

      Reply
      • Willow Moon says

        May 05, 2016 at 6:48 pm

        Thanks Debra! I actually wish that I would have made more of the sauce to use on a salad or in a dip!

        Reply
    5. Gwen @simplyhealthyfamily says

      May 05, 2016 at 6:29 am

      Home made is almost always better even than at the eat restaurant. I'm intrigued to try these avocado tacos, gotta be great!

      Reply
      • Willow Moon says

        May 05, 2016 at 5:14 pm

        I agree! I think homemade is better pretty much every time!

        Reply
    6. Fuss Free Helen says

      May 05, 2016 at 1:32 am

      Baked avocado rocks, and I am not sure why more people do not cook them. Great idea to bake in the crispy, spice polenta - One I'll be trying.

      Reply
      • Willow Moon says

        May 05, 2016 at 5:12 pm

        I think people have the mindset that avocados should be used fresh because of their texture, but I am certainly glad I thought outside that box!

        Reply
    7. Mica @ Let's Taco Bout It Blog says

      May 04, 2016 at 9:58 pm

      I'm glad the restaurant was able to accommodate you and that this inspired a recipe for you! I love cooking with cornmeal. I think it adds much more texture than using breadcrumbs. I would love to give this recipe a try.

      Reply
      • Willow Moon says

        May 05, 2016 at 5:11 pm

        Thanks Mica!

        Reply
    8. AiPing | Curious Nut says

      May 04, 2016 at 8:24 pm

      Wow. I've never breaded my avocados before. And even if I do, I do it with bread crumbs and not cornmeal. This is an eye opener and sounds super delish. I'm going to have to try this soon.

      Reply
      • Willow Moon says

        May 05, 2016 at 5:09 pm

        I like bread crumbs too, it's just that gluten free bread is $6-$8 per loaf, and cornmeal is way cheaper. Plus, after baking squash chips with it as the coating, I fell in love with the crispy texture.

        Reply
    9. Peter Block says

      May 04, 2016 at 5:49 pm

      This is so on my to do list. Got to try this treatment to the avocados.

      Reply
      • Willow Moon says

        May 04, 2016 at 5:54 pm

        I was surprised myself at how much I liked it. I never thought I would like a breaded baked avocado!

        Reply

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