Crispy avocado taco

30 min


4 persons




0 / 5 (0 votes)


Crispy avocado taco


  • 2 ripe avocados
  • 50 g flour
  • Salt and pepper
  • 1 egg
  • 100 g breadcrumbs
  • 1 large very ripe tomato
  • 1 spring onion
  • 10 Borges green slices olives
  • 60 g feta cheese
  • 60 ml Borges classic olive oil
  • 20 ml Borges balsamic vinegar of Modena
  • 1 teaspoon mustard
  • 8 corn tortillas
Borges Classic oilve oil

Classic olive oil

Borges modena balsamic vinegar

Modena Balsamic Vinegar

Green sliced olives

Green sliced olives

Step by step

  1. Step 1

    Combine the flour, salt and pepper in a bowl. 

  2. Step 2

    Slice the avocados into sections about 1 cm thick. Dredge them in the flour mixture. 

  3. Step 3

    Dip the avocado slices in the beaten egg and then coat them in the breadcrumbs. Bake for about 20 minutes at 180 ºC until they are crispy. 

  4. Step 4

    In a bowl, combine the diced tomato, the spring onion, the sliced olives and the feta cheese. 

  5. Step 5

    Mix the olive oil with the balsamic vinegar and mustard. Add salt and pepper to taste. 

  6. Step 6

    Heat the corn tortillas in a skillet. 

  7. Step 7

    To assemble the tacos, lay the avocado in the tortilla and add the tomato-feta mixture. Top with the vinaigrette. 

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