Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
I’ve been making a lot of tacos lately, both at home and in the CHOW Test Kitchen. This vegetarian recipe for crispy, panko-coated deep-fried avocado slices might be the winner (“This is the best taco I’ve ever tasted!” my wife said one night). Keep in mind that it takes a bit of effort, but as far as my household is concerned, it’s worth it. Check out this step-by-step photo how-to on breading and frying the avocado slices!
For the deep-fried avocados:
To assemble the tacos:
by Megan Meadows | If you're not a fan of corned beef, there are still plenty of delicious ways to celebrate St. Patrick...
by Caitlin M. O'Shaughnessy | If you're planning to down a few pints of the black stuff this St. Patricks Day, you'd be wise to...
by Caitlin McGrath | One of the best things about the corned beef you've cooked for St. Patrick's Day is turning the leftover...