Crispy Zucchini Tacos with Crunchy Cabbage Slaw & Lime Crema

These crispy zucchini tacos pair tender oven-baked zucchini with zesty slaw and vegan crema for a Tex-Mex dinner with so many layers of texture and flavour!

Some people think that veganism means limited options. I think the opposite: going vegan has introduced so many new options to my dinners. Take tacos, for example. Instead of just filling tortillas with meat (yawn), I can choose from Vegan Birria Tacos, Crispy Cauliflower Tacos with Chipotle Crema, BBQ Chickpea Tacos, and these crispy zucchini tacos on Taco Tuesday. So! Many! Choices!

If you like zucchini fries, then you’re going to love these zucchini tacos. The zucchini is breaded to make it crispy on the outside, but it’s baked in the oven to make it tender in the middle. 

The brine and crunch of the kale cabbage slaw, creaminess of the avocados (or as I call them, God’s gift to man), and the silky texture and lime-y flavour of the crema make this the ultimate loaded taco treat.

Zucchini tacos—who knew?!

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Crispy Zucchini:

• Zucchini – Don’t use the extra-large zucchini you often find in the garden at the end of the summer. It doesn’t taste as good and the seeds are large and tough!
• Gluten-free all-purpose flour – Or use regular all-purpose flour.
• Almond milk – Or another plant-based milk you have on hand.
• Salt
• Ground black pepper
• Garlic powder
• Crushed red pepper flakes
• Gluten-free bread crumbs – Swap in regular bread crumbs if you’re not on a gluten-free diet.

Kale Cabbage Slaw:

• Kale – Any variety will work here!
• Carrots – Save yourself some time and buy a bag of pre-shredded carrots.
• Purple/red cabbage – If you can’t find it, green cabbage is fine too.
• Apple cider vinegar 
• Coconut sugar – Or granulated sugar.
• Sea salt and ground black pepper
• Extra-virgin olive oil

Lime Crema:

• Vegan Greek yogurt or mayo – Use homemade vegan mayo or store-bought.
• Lime juice
• Garlic
• Sea salt and ground black pepper 
• Chipotle chili in adobo – This is optional, but it adds a nice smoky heat to the crema.
• Paprika
• Almond milk – Or another plant-based milk.

Tacos:

• Jalapeño – Skip these if you prefer your tacos milder!
• Pickled onions
• Avocado
• Parsley – You can substitute cilantro if you’d like.
• Limes
• Tortillas

Are Tortillas Usually Vegan?

Yes, most tortillas are vegan. That said, you should double-check the ingredient list just in case, as some brands use lard or other animal byproducts.

How to Make Crispy Zucchini Tacos

To get a head start on this recipe, you can make the slaw and crema a day in advance.

• Prepare. Preheat your oven to 450ºF and line a baking sheet with parchment paper or a silicone mat. Cut the zucchini into three-inch spears.
• Set up a dredging station. In a shallow bowl, whisk all of the batter ingredients together except the bread crumbs. Place the bread crumbs in a second shallow bowl.
• Coat the zucchini. Dip the zucchini into the batter, tapping off the excess. Then, coat the zucchini in the breadcrumbs and place them on the prepared baking sheet.
• Bake. Place the baking sheet in the oven and bake for 25 minutes, or until the zucchini is crispy on the outside and tender on the inside.
• Make the slaw. Toss all of the slaw ingredients in a mixing bowl and set aside.
• Make the crema. Blend the crema ingredients in a small food processor or with an immersion blender. Add a tablespoon of water at a time to thin, if needed, then season with salt and pepper. Refrigerate until you’re ready to assemble.
• Warm the tortillas. Heat a teaspoon of oil in a skillet set over medium heat, then add a tortilla. Once brown spots appear and the tortilla starts to get puffy, flip and cook the other side. Repeat with the remaining tortillas.
• Assemble. Add the slaw, zucchini, and avocado to the tortillas, then drizzle with the crema and add other toppings, as desired.

Tips for Success

These simple tips will help you make sure your crispy zucchini tacos turn out perfect!

• Don’t line the baking sheet with foil. The zucchini will stick! Parchment paper or a silicone mat are best.
• Cut the zucchini into uniform pieces. This ensures that it will all be done baking at the same time.
• Cook the zucchini right before serving. While the slaw and crema are great for making in advance, the zucchini will be crispiest if it’s baked right before you assemble the tacos.

Variations

These tacos are super versatile and can be customized to suit your tastes. Here’s some inspiration:

• Instead of tortillas, you can serve assemble these tacos as lettuce cups.
• Swap the crema for my Easy Mango Basil Salsa or Restaurant-Style Blender Salsa.
• Use crunchy hard taco shells instead of the soft ones for extra texture. 
• For more summery goodness, top the tacos with a rainbow of heirloom tomatoes.

How to Store Leftovers

If you have leftovers, it’s best to store each component separately, rather than assembling the tacos and then storing them. This will help ensure everything retains its texture!

Reheat the zucchini in a 400ºF oven to restore some of its crispiness, or use a microwave if you’re in a time crunch. Then, assemble the tacos and serve.

Can This Recipe Be Frozen?

No, this is not a recipe that freezes well. If you’d like a freezer-friendly taco option, try my Sweet Potato and Black Bean Tacos; the bean and potato filling can be frozen.

More Zucchini Recipes

• Vegan Zucchini Muffins
• Easy Vegan Zucchini Bread
• Lemon Garlic Grilled Zucchini
• Pesto Zucchini Noodles with Burst Cherry Tomatoes

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:

| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |

Enjoy friends! If you make this crispy zucchini taco recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!