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Crispy Zucchini Tacos

Crispy Zucchini Tacos

The ultimate summer dish! These Crispy Zucchini Tacos are packed with flavor and feature a crunchy coating, paired with a creamy chipotle sauce. Perfect for casual dinners or gatherings, this easy recipe will satisfy your cravings. Make them tonight for a delicious meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 egg whites Egg Whites
  • 1 cup Whole-Wheat Panko Breadcrumbs
  • 1/4 cup Whole-Wheat Flour
  • 2 teaspoons Chili Powder
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Pepper
  • 1 large Zucchini Squash cut into 1 inch long strips
  • 3 tablespoons Coconut Oil melted
  • 1/2 cup Greek Yogurt plain
  • 2 tablespoons Chipotle Peppers pureed
  • 1 teaspoon Lime Juice
  • 12 corn tortillas Corn Tortillas
  • 1 cup Red Cabbage shredded
  • 1/2 cup Cherry Tomatoes cut in half
  • 1/2 cup Radish sliced into thin circles
  • 1/4 cup Cilantro fresh, roughly chopped
  • 2 tablespoons Lime Juice

Equipment

  • Oven
  • Whisk
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat your oven to 400 degrees. This step is essential for getting that perfect crisp on your zucchini. While the oven heats up, prepare a baking sheet by spraying it with non-stick spray. This will prevent the zucchini from sticking.
  2. In a mixing bowl, place the egg whites and gently whip them until frothy. This will help create a light coating around the zucchini. In another bowl, combine the whole-wheat panko breadcrumbs, whole-wheat flour, chili powder, ground cumin, kosher salt, and pepper. This mixture will give the zucchini its delicious crispy exterior.
  3. Take the strips of zucchini and dip each piece into the egg whites, allowing any excess to drip off. Then, coat the zucchini generously with the panko mixture, ensuring all sides are well-covered. This step is crucial for achieving that golden-brown color.
  4. Arrange the zucchini in a single layer on the prepared baking sheet. Once arranged, drizzle them with coconut oil. This oil will help crisp them up and add a subtle sweetness.
  5. Now, place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Check them around the 15-minute mark; you want them to turn golden brown and crispy. The aroma will be wonderful!
  6. While the zucchini is baking, it’s time to prepare the chipotle cream. In a bowl, whisk together the Greek yogurt, chipotle peppers, and lime juice. Ensure everything is well combined, and taste to adjust the seasoning if needed. This sauce is an excellent contrast to the crispy zucchini.
  7. Once the zucchini is done, it’s time to assemble the tacos. Take each corn tortilla and layer a few pieces of the crispy zucchini at the bottom. Top with shredded red cabbage, halved cherry tomatoes, sliced radish, and a sprinkle of cilantro. The colors will pop, making each taco a feast for the eyes!
  8. Finally, drizzle your chipotle cream over the assembled tacos, add a squeeze of lime juice, and they’re ready to serve. Enjoy each bite filled with crunch, creaminess, and vibrant flavors!
  9. Serve the tacos immediately for the best texture, and enjoy the delightful combination of flavors!

Notes

  • Storage: Store any leftovers in an airtight container in the fridge for up to three days.
  • Freezing: While it’s best to eat them fresh, you can freeze the crispy zucchini before assembling the tacos. Just reheat them in the oven.
  • Pairing: Serve these tacos with a side of fresh salsa or guacamole for a delightful meal.
  • Variations: Try experimenting with different toppings like avocado slices or pickled jalapeños to customize your tacos.
  • Make Ahead: You can prepare the zucchini and sauce in advance, making it a great option for quick weeknight dinners.
  • Garnishing: Add a sprinkle of feta cheese or a dollop of sour cream on top for extra creaminess.