Crispy Zucchini Tacos

When it comes to achieving the perfect crispy texture for your zucchini tacos, the breading process is crucial. Follow these tips to ensure that your breading adheres perfectly to the zucchini slices, creating a delightful crunch in every bite.

Discover the delicious world of crispy zucchini tacos, a perfect plant-based dish that will delight your taste buds! This recipe highlights the versatility of zucchini, transforming it into a crunchy and nutritious filling for tacos. Packed with vitamins and fiber, these tacos can be easily customized with your favorite toppings. Whether you're following a vegetarian or gluten-free diet, crispy zucchini tacos provide a satisfying and healthy alternative to traditional tacos. Embrace flavorful plant-based dining today!

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Ingredients

2 medium zucchinis, sliced into thin rounds (about ¼ inch thick)

1 cup panko breadcrumbs (for extra crunch)

½ cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional, for added heat)

Salt and black pepper, to taste

8 small corn or flour tortillas

1 cup shredded cabbage or lettuce

½ cup diced tomatoes

½ cup avocado, sliced

½ cup crumbled queso fresco or feta cheese

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Prepare the Zucchini:

- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

- Slice the zucchinis into thin rounds and transfer them into a mixing bowl.

Set Up the Breading Station:

- In a shallow bowl, combine the all-purpose flour with salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix well.

- In a separate bowl, whisk the eggs until fully blended.

- In a third bowl, spread the panko breadcrumbs evenly.

Bread the Zucchini:

- Take each zucchini slice and first dip it into the flour mixture, ensuring it’s fully coated. Gently shake off any excess flour.

- Next, dip the floured zucchini into the egg mixture, letting any extra egg drip off.

- Finally, coat the zucchini slice in the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well. Arrange the coated slices on the prepared baking sheet.

- Repeat the process until all zucchini slices are breaded.

Bake the Zucchini:

- Lightly spray the breaded zucchini rounds with cooking spray, or drizzle them with olive oil for an extra crispy texture.

- Place the tray in your preheated oven and bake for 20-25 minutes, or until they are golden brown and crispy, flipping the slices halfway through to ensure even cooking.

Warm the Tortillas:

- As the zucchini bakes, heat a skillet over medium heat. Warm each tortilla for 30 seconds on each side until they are soft and pliable.

Assemble the Tacos:

- Take a warm tortilla and place several crispy zucchini rounds in the center.

- Top generously with shredded cabbage or lettuce, diced tomatoes, and avocado slices. Sprinkle crumbled queso fresco on top.

- Garnish with fresh cilantro and a squeeze of lime juice for an added burst of flavor.

Serve:

- Serve the tacos immediately while the zucchini is hot and crispy. Offer extra lime wedges on the side for your guests to enjoy.

Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4