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.

🥡 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

💭 Tips

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

🌮 Vegan Tacos

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

Comments

5 from 2 votes (1 rating without comment)

Cornmeal Baked Avocado Tacos