Crispy avocado wedges recipe

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serves: 6
Skill: easy

Nutrition per portion

Calories 618 kCal 31%
Fat 26g 37%
  -  Saturates 9g 45%
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  • Crispy avocado wedges are a new, healthy and interesting option for putting in a fajita wrap! Switch up chicken or beef for these baked crispy avocado wedges, which you can serve up with green leaves, salsa and condiments. Add a little more hot sauce at the end if you like it hot, or leave it out if you prefer to keep things mild. This is a whole new take on fajitas, and you’re going to love it.


    • 2 avocados
    • 75g plain flour
    • 2 eggs
    • 75g polenta
    • 75g panko breadcrumbs
    • ½ tbsp light olive oil
    • 2 corn on the cobs
    • a pinch of sweet smoked paprika
    • a pinch of chilli flakes
    • large handful of coriander
    • 1 lime
    • 2 spring onions
    • half a red pepper
    • 12 mini tortilla wraps
    • shredded iceburg lettuce
    • chipotle tomato sauce, to serve
    • soured cream, to serve


    • Heat the oven to 200C, gas 6. Peel and stone the avocados and slice into 6 wedges. Dip in plain flour, then dust off the excess. Dip into the beaten eggs, then coat in a mixture of polenta and panko breadcrumbs. Repeat the process again to double coat. Bake for 10-15 mins, drizzling over any leftover egg after 5 mins to help them crisp up. Cut each one in half to serve.

    • Heat ½tbsp light olive oil in a pan and cook the sweetcorn sliced off 2 cobs with a pinch of sweet smoked paprika and a pinch of chilli fakes. Take off the heat and stir in a large handful of coriander, chopped, a little lime juice, 2 spring onions, chopped, and half a red pepper, sliced.

    • Layer up 12 mini tortilla wraps with iceberg lettuce, the sweetcorn mix and 2 pieces of avocado. Add some chipotle tomato salsa and soured cream.

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