Crispy avocado wedges

(5 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Crispy avocado wedges
Crispy avocado wedges
  • Serves: 6

  • Total time:

  • Skill level: Easy peasy

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
  • 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


  1. 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.

  2. Heat tbsp 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.

  3. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 618(kcal)
  • Fat 26.0g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(5 ratings)

Your comments

comments powered by Disqus

FREE Newsletter