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5 from 1 vote

Baked Avocado Tacos with Jalapeños

Oven-baked avocados and jalapeños are the stars of these tacos, with grilled corn and chili Greek yogurt sauce in the supporting roles. Easy enough for a weeknight dinner, Baked Avocado Jalapeño Tacos are completely satisfying, even without meat!
Prep Time20 mins
Cook Time27 mins
Total Time47 mins
Course: Entree
Cuisine: American, Eclectic
Keyword: Summer Meals, Vegetarian Tacos
Servings: 4 servings
Author: Sues


  • 2 avocados, peeled, pitted, and sliced
  • 1/2 cup all-purpose flour
  • 1/2 tsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 2 eggs
  • 1 1/2 cups panko
  • 1/2 tsp garlic powder
  • 1/2 Tbsp olive oil
  • 1 cup corn
  • 8 small corn or flour tortillas
  • 1 large jalapeño, sliced thinly

Chili Greek Yogurt Sauce

  • 3/4 cup Greek yogurt
  • 1/2 tsp chili powder
  • 1 Tbsp freshly squeezed lime juice
  • 1 tsp milk


  • Prepare a foil-lined baking sheet and pre-heat oven to 450 degrees.
  • In a medium-sized bowl, whisk together all-purpose flour, cumin, black pepper, and salt.
  • In a separate medium-sized bowl, lightly beat eggs.
  • In a third medium-sized bowl, place panko and garlic powder.
  • Dip avocado slice in flour mixture, fully coating and then shaking off excess flour. Then coat in egg mixture and finally move to bowl of panko and full coat.
  • Place on foil-lined baking sheet and repeat with remaining avocado slices.
  • Place in oven at 450 degrees for about 14-17 minutes, until just starting to turn golden.
  • In a grill pan or frying pan, heat olive oil over medium heat. Add corn and cook about 8-10 minutes, until starting to brown.
  • Heat tortillas in frying pan or in oven.
  • Place 2-3 baked avocado slices on each tortilla. Top with corn and jalapeño slices. Drizzle chili yogurt sauce over the top.

Chili Greek Yogurt Sauce

  • In a small bow, mix Greek yogurt, chili powder, lime juice, and milk together.