Avocado Tacos with Jalapeño Mayo Sauce

Avocado Tacos!

These are vegetarian tacos, which are my favorite kind of tacos.

Alright, as some of you know, I have a brand new sourdough starter, Phoebe, and I’ve been using it in so many recipes.

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Avocado Tacos with sourdough tortilla and jalapeño mayo sauce

I threw some in my tortilla recipes, changed a few things here and there and came up with these amazing Sourdough Tortillas!

Your starter doesn’t have to be active to make Sourdough Tortillas. Read more about it here.

I end up using active starter many times, because I keep my starter on the counter, and therefore, it’s active a lot, since I have to feed it regularly.

These Sourdough Tortillas are game changer. The sourdough adds a layer of flavor that just enchanted me!

Now, let’s talk about these Avocado Fries, the main stars of these Avocado Tacos.

My inspiration came from an awesome blogger, Emilia over at Breakfast Over Boys. Her version of these avocado fries was actually posted to her instagram page.

Her version is gluten free and also vegan!! So so worth checking out.

I made my version with gluten and not vegan, but that’s ok, because those were the ingredients I had and I really wanted to make these tacos!

Emilia inspired me to put some garlic in my breading, and also to roast the fries, instead of… erm… frying them.

And DUDE! They came out superb! So so crispy!!!

Avocado Tacos with sourdough tortilla and jalapeño mayo sauce

Do check out Emilia’s feed on instagram, and also her blog! She is a source of inspiration for beautiful and healthy food!

About the Jalapeño Garlic Mayo! Guys, it takes raw egg in it. If you don’t feel like making it this way, just use prepared mayonnaise and add the jalapeño, the cilantro, the garlic, and pulse a few times in a small food processor to combine.

Avocado Tacos with sourdough tortilla and jalapeño mayo sauce

As a finishing touch, I sprinkled some farmer’s market Feta Cheese in my Avocado Tacos, because I had some in my fridge (when don’t I have feta cheese in my fridge?).

They were bomb, they were awesome. I served them with some delicious pico de Gallo! I do love pico de Gallo, although my favorite salsa has got to be Mango!

It was out of this world!! I could have eaten 5 tacos easily, but my self-control skills are out of control (hehe).

Check out some more Taco Recipes here.

Here are my tortilla recipes: Sourdough Tortillas, Spinach Tortillas, and Flour Tortillas.

Some of the trending tacos are the moment are:

vegetarian tacos with mushrooms and Serrano chili peppers
Vegetarian Tacos with Oyster Mushrooms and Serrano Chili Peppers.
flatlay Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing
Crispy Chickpea Tacos with Kale Slaw and Tahini Dressing
Avocado Tacos with sourdough tortilla

Avocado Tacos with Jalapeño Mayo Sauce

These Avocado Fries tacos are going to be a hit wherever you serve them. The Sourdough Tortilla is a step up in your homemade tortilla game!
5 from 12 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Mexican
Servings 6 tacos
Calories 300 kcal


Jalapeno Homemade Mayo
  • 1 whole egg
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1 tablespoon distilled white vinegar
  • 1/4 teaspoon paprika
  • 1 small garlic clove minced
  • 1 small jalapeno diced
  • 3 tablespoons cilantro chopped
  • 1/4 cup olive oil
  • 3/4 cup canola oil
Avocado Fries
  • 3 avocados not too ripe
  • 1/2 cup all-purpose flour
  • 2 eggs beaten
  • 1 garlic clove minced
  • 3/4 cup breadcrumbs
  • 1/4 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • Pinch cayenne pepper


Jalapeno Homemade Mayo
  • In a blender, combine egg, dijon mustard, salt, vinegar, paprika, garlic, jalapeno, cilantro and olive oil. Pulse a few times to combine. With the blender running, slowly drizzle canola oil in. Once canola oil has been combined, mixture should be emulsified. Store in the fridge until ready to use. Mayo will keep in the fridge for up to 2 days.
Avocado Fries
  • Cut avocados in half, remove seed, and scoop out the whole flesh. Slice each half vertically into 2 or 3 slices, depending on the size of your avo.
  • In a shallow bowl place all-purpose flour.
  • In another bowl place beaten eggs and minced garlic.
  • In a third bowl, place breadcrumbs.
  • In a small bowl, combine salt, pepper, garlic powder and cayenne. Divide this spice mixture between the three bowls, the all-purpose flour, the eggs and the breadcrumbs.
  • Dunk each avocado slice into the all-purpose flour first, then in the egg and finally in the breadcrumb.
  • Pre-heat oven to 375F.
  • Drizzle a bit of olive oil (about 2 tablespoons) over fries.
  • Place fries in the oven and bake for about 20 minutes.
To assemble tacos
  • Warm tortillas, place avocados in the middle of tortillas, top with feta cheese, lots of cilantro or parsley, a generous amount of the Jalapeno Mayo, and serve!


You can half the recipe for the tortillas if you don’t want to make 32 tortillas. They freeze beautifully. You can just wrap them securely in plastic and freeze for up to 2 months. Don’t forget to thaw them in the fridge for a couple days before it’s time to use them.










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  1. 5 stars
    Oh, how I love tacos! This recipe looks incredible. I definitely want to try this and I’m sure it’s very tasty! Thank you for sharing this great recipe! Yum!

  2. 5 stars
    You had me at Avocado! These look absolutely fantastic, and I cannot wait to make them!!!! Tacos and Avocados, what could go wrong?!?!

  3. 5 stars
    Why have I not heard of a sourdough tortilla until. Let? Oh my goodness it sounds sooo stinking good!

  4. 5 stars
    OH MY this looks amazing!! I have never thought of using sourdough tortillas, and it sounds absolutely delicious. And I like the sound of that jalapeño mayo too.

    1. Discard starter! Sometimes the starter I use it’s still kind of active because since I keep my starter on the counter, it’s active a lot, because I feed it regularly. But you can use the discard. I will change the recipe to include that! (ps. if you read the previous reply from me, I said active starter, but that’s because I thought you were referring to the sourdough bagels I posted today! So if you did read that, please ignore, the correct answer is discard! lol) Thank you, Amanda! Have a great day!!

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