Tasty Oat 'Chicharron' Tacos
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Experience a creative vegan twist on Mexican classics with these crispy Oat 'Chicharron' tacos, served with a zesty habanero guacamole.
This recipe transforms simple rolled oats into crispy, savory "chicharron" that mimics the texture of the traditional Mexican crackling. Seasoned and crisped in a pan, it delivers that salty, crunchy bite in vegetarian form. Tacos that fool even the skeptics.
🥄 Ingredients
- 🫗 1 medium avocado
- 🫗 1 slice of onion
- 🫗 1/2 cup green tomatillo
- 🫗 1 habanero pepper (adjust to your heat preference)
- 🫗 Juice of 1/2 lime
- 🫗 1/2 cup water
- 🫗 Salt to taste
- 🫗 2 cups oats
- 🫗 1/2 onion, finely chopped
- 🫗 3/4 cup fresh coriander, finely chopped
- 🫗 Salt to taste
- 🫗 Oil for frying
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
🎥 Video Tutorial
Tasty Oat 'Chicharron' Tacos
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Oat Texture: If the oat mixture is too wet, it won't crisp up. Use only enough liquid to bind the ingredients together before frying.
- ✕
Over-blending Guacamole: You want a rustic, chunky guacamole. If you blend it too long, it will turn into a thin, soup-like sauce.
🔄 Variations
Added Crunch: Sprinkle toasted sesame seeds or pumpkin seeds over the finished tacos for additional texture.
Citrus Boost: Squeeze an extra wedge of fresh lime over the tacos just before eating to brighten the flavors.
🧊 Storage
- 📦
The oat "chicharron" is best eaten immediately for maximum crunch. If stored, it will lose its crispiness. The guacamole should be stored in an airtight container with a piece of plastic wrap pressed directly against the surface to prevent oxidation.
💡 Chef Tips
Crispiness: To ensure the oats get truly crispy, don't overcrowd the pan. Fry them in small batches to maintain the oil temperature.
Habanero Warning: Habaneros are very spicy. Remove the seeds and white membrane from the pepper if you want to reduce the heat significantly.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →