I’ve been on a taco quest in the past couple of weeks, playing around with breakfast tacos and trying to come up with a great vegetarian taco that isn’t just a bunch of sautéed zucchini and peppers wrapped in a tortilla. I think I’ve done it.

This taco is based on the classic Baja fish taco. It has all the usual fish taco elements (flour tortilla, pickled cabbage, creamy dressing, and salsa), with one important and unusual addition: crispy, deep-fried avocado slices. Check out the complete recipe here, and click through the photo gallery above for both a yogurt dressing how-to and, more crucially, a photo guide to coating and frying the avocado slices. Have fun!


Photos and styling by Chris Rochelle

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