Crispy Zucchini Tacos with Crunchy Cabbage Slaw & Lime Crema
These crispy zucchini tacos pair oven-baked zucchini with zesty slaw and vegan crema for a Tex-Mex dinner with layers of texture and flavour!
Ingredients
Crispy Zucchini
- 1 lb zucchini
- ¾ cup all purpose gluten free flour mix or regular flour
- ¾ cup almond milk or any other non-dairy milk
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes
- 1 cup gluten free bread crumbs (seasoned with salt and pepper) or regular breadcrumbs
Kale Cabbage Slaw
- 2 cups shredded kale
- 2 cups shredded carrots
- 2 cups shredded purple/red cabbage
- ¼ cup apple cider vinegar
- 1 tablespoon coconut sugar or cane, brown or organic white sugar
- sea salt and ground black pepper to season
- 2 tablespoon extra virgin olive oil
Lime Crema
- ¼ cup thick vegan Greek yogurt or mayo
- 1 teaspoon lime juice
- ½ tsp finely minced garlic
- sea salt and ground black pepper to taste
- 1 chipotle chili in adobo finely minced (optional, adds lots of spice and flavour)
- ½ teaspoon smoked paprika
- 1 tablespoon almond milk or any other non-dairy milk
Tacos
- 1 teaspoon olive oil
- 3/4 of a small jalapeño sliced (about 1 ½ teaspoons) (optional)
- Pickled onions optional
- ½ ripe avocado sliced
- 2 tablespoons parsley chopped
- 2 limes sliced into wedges for garnish and fresh squeeze over tacos
- 4 tortillas or soft tacos
Instructions
Tacos
- Preheat oven to 450°F/230℃.
- Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
- Cut the zucchini into spears about 3 inches long and 1 inch wide, roughly. You can do this by cutting it like you would a potato into wedges.
- In a separate bowl, whisk all the batter ingredients together EXCEPT the bread crumbs. Place the bread crumbs in a bowl. Line it up beside the batter bowl.
- Toss the zucchini in the mixture one at a time, shaking off excess batter. Then, dip the zucchini into the breadcrumbs to coat, then place onto the baking sheet.
- Repeat until all of the zucchini spears are coated and lined up on the baking sheet. Ensure to leave a bit of space between each spear so they bake, but don't steam.
- Bake for 25 minutes.
- Remove from oven. Set aside.
Kale Cabbage Slaw
- Mix all the ingredients for the slaw together while the zucchini is baking. Let it sit on the counter, or in the fridge if not using immediately, while everything else is being made so all the flavours can marry together.
Lime Crema
- While zucchini is baking, in a small food processor or with an immersion blender, blend all the ingredients together. Add a tablespoon or water to thin out the lime crema for drizzling if you so desire. Season with salt and pepper to taste. Place in a squeeze bottle and in the fridge until ready, or in a small bowl to spoon over tacos.
To Assemble Tacos
- Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
- Place a taco shell in the heat until golden brown spots appear and they are slightly puffy for a few seconds, then flip and cook the same. Set on a plate to assemble.
- Layer with slaw, crispy zucchini and avocados over the soft taco shells. Add other toppings here if so desired.
- Drizzle the tacos with the lime crema.
- Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!
Notes
This recipe is vegan.
TO MAKE IT GLUTEN FREE Use gluten free breadcrumbs and soft taco shells.
You can make the kale cabbage slaw ahead of time, even before you put the crispy zucchini tacos in to bake. Making it while it’s baking is just another option, although the flavours will marry together even better if made before.
HOW TO STORE You can make the different parts of the taco and store separately in airtight tupperware containers. Leave the slaw in its juices to keep it fresh and flavourful. When you’re ready to eat, reheat the zucchini in the oven or a toaster oven, heat the tacos fresh and assemble.
Nutrition
Calories: 384kcal | Carbohydrates: 61g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 790mg | Potassium: 951mg | Fiber: 10g | Sugar: 13g | Vitamin A: 15397IU | Vitamin C: 110mg | Calcium: 221mg | Iron: 3mg