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avotacos! plantain-crushed avocado tacos with cabbage, arugula micro greens, and all the cilantro!
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No-cook plantain-crusted avocado tacos with cabbage, arugula, cilantro, and fresh limes. An easy, healthy weeknight dinner ready in 15 minutes!
Prep Time15 mins
Total Time15 mins
Course: Dinner
Cuisine: American, Mexican
Keyword: avocado tacos, healthy tacos, whole30, whole30 dinner
Servings: 4 servings
Calories: 361kcal
Author: ari | well seasoned


  • 2 large avocados halved, pitted, and peeled
  • 1 cup plantain chips crushed
  • 8 corn tortillas
  • ½ small red cabbage thinly sliced
  • 1 cup ½ of a 1.5 oz package loosely packed arugula micro greens
  • cilantro for garnish
  • ½ cup salsa
  • lime wedges for serving


  • Place halved avocados flat side down on a cutting board, and cut once lengthwise. Cut each smaller half into 3 wedges and set aside. You should have a total of 12 wedges per avocado (24 total).
  • Place crushed plantain chips in a small mixing bowl, then add 1 slice of avocado and gently toss until avocado is coated evenly in chips. Set aside and repeat with remaining avocado slices.
  • Heat a large skillet or griddle over medium-high heat. When hot, warm each tortilla up for about 30 seconds per side. 
  • To assemble, lay about ¼ cup of sliced red cabbage on each tortilla, then top with 3 slices of avocado. Add arugula micro greens, cilantro, and about 1-2 Tbsp salsa per taco. Repeat with remaining tacos, then serve with lime wedges. Serving size 2 tacos. 


Calories: 361kcal | Carbohydrates: 48g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 370mg | Potassium: 944mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1486IU | Vitamin C: 71mg | Calcium: 114mg | Iron: 3mg