Quinoa Crusted Avocado Tacos

As much as I loved spending time with one of my best friends in Vegas, as much as I loved seeing so many clients from my old job, as much as I loved the open bars, roller coaster rides and the High Roller (check it out if you don’t know what that is), the thing I loved the most might have been all the inspiration I got from the meals I mentioned in yesterday’s post. But none inspired me as much as those damn avocado tacos at Border Grill.

And I’ve never even made avocado fries, which these are reminiscent of-avocado fries! Two of my favorite things together, and I’d never thought to bring them together. Such a shame. So extra kudos to Vegas for giving me this truly brilliant, truly delicious idea. I think the ones they made had red and white quinoa on them. But I never have red quinoa because that shit’s expensive and I can only find the white variation in bulk for cheap. So I used poppyseed and sesame seeds instead, though I really wanted to use hemp, but was all out of that, too. I need to do some serious restocking now that I’m home! ANYWAYS, these were so awesome and only two avocados per taco was surprisingly filling. They don’t look all that appetizing, I’ll admit. I don’t even want to say what I think they resemble, because I fear you’ll find them super unappetizing if I do. I intended on shredding some red cabbage or topping with tomatoes, salsa or lettuce, but alas, I was out of all that too. The cilantro, green onion and chili lime cream sauce. And if you REALLY need to know how understocked I was, the cream sauce was supposed to be chipotle. With all the ingredients I was lacking, these tacos were still unreal. I promise!

12 slices of ripe avocado (a little on the firmer side is perfect)


1/2 cup water

2 tbsp chickpea flour

1 tsp paprika

1 tsp cumin

1 tsp sea salt

Black pepper


1/3 cup uncooked quinoa

1/3 cup sesame seeds

3 tbsp poppyseed


1 1/2 cups soaked cashews

3/4 cup coconut milk

1 tbsp olive oil

1 tbsp lime juice

1 tbsp chili powder OR 2 chipotles in adobo sauce

  • Preheat oven to 400 degrees
  • Whisk together ingredients for batter and then stir together ingredients for coating
  • Dip each avocado slice in the batter and then dredge through the coating (this gets messy!)
  • Lay slices on a greased baking sheet and bake at 400 degrees for 15 minutes, turning halfway though
  • For the sauce, blend all ingredients together until creamy
  • Serve in tacos or fajitas and top with desired garnishes and sauce






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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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