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Tacos have long been a beloved staple in many cultures, celebrated for their adaptability and endless filling possibilities. From classic carne asada to inventive plant-based options, tacos can cater to nearly every palate. While traditional taco fillings often center around meats or beans, there’s a rising trend in incorporating fresh vegetables, offering a healthier twist without sacrificing flavor. One standout ingredient that brings both taste and texture to the table is zucchini.

Crispy Zucchini Tacos

Discover a delicious twist on traditional tacos with this Crispy Zucchini Taco recipe! Packed with flavor and nutrients, these tacos turn zucchini into a crispy, satisfying filling that everyone will love. Perfect for vegetarian and vegan diets, they make veggies exciting and enjoyable. Learn how to achieve the perfect crunch, assemble with fresh toppings, and elevate your taco night with this fun and healthy recipe. Perfect for both weeknight meals and gatherings!
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Ingredients
  

2 medium zucchinis

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper (optional, for heat)

1 teaspoon salt

1/2 teaspoon black pepper

1 large egg

1/2 cup buttermilk (or plant-based milk for a vegan option)

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Hot sauce (optional, for a spicy kick)

Instructions
 

Prepare the Zucchini: Begin by thoroughly washing the zucchinis. Slice them into thin rounds, about 1/4 inch thick. Arrange the slices on paper towels, sprinkle a little salt over them, and allow them to rest for 10 minutes. This helps draw out moisture; after 10 minutes, pat them dry with more paper towels.

    Set Up the Breading Station: In a mixing bowl, combine the cornmeal, all-purpose flour, garlic powder, paprika, cayenne pepper (if using), salt, and black pepper. In a second bowl, whisk together the egg and buttermilk until the mixture is smooth and well blended.

      Bread the Zucchini: Take each zucchini slice and dip it into the egg mixture, ensuring it’s well coated; let any excess drip off. Next, coat the slice in the cornmeal mixture, pressing lightly to ensure an even coverage. Arrange the breaded zucchini slices on a baking sheet lined with parchment paper. Repeat until all the slices are coated.

        Fry the Zucchini: Heat a large skillet over medium heat and pour in enough oil to create a layer about 1/4 inch deep. Once the oil is hot (you can test it by dropping a tiny piece of batter to see if it sizzles), carefully add the zucchini slices in batches, taking care not to overcrowd the pan. Fry for 2-3 minutes on each side until they turn a lovely golden brown and are crispy. Use a slotted spoon to transfer the fried zucchini to a plate lined with paper towels to drain any excess oil.

          Warm the Tortillas: While the zucchini is frying, take another skillet and warm it over medium heat. Place the corn tortillas in the skillet, warming them for about 30 seconds on each side, or until they're warm and have a slight toast.

            Assemble the Tacos: To construct your tacos, place a few crispy zucchini slices on each warmed tortilla. Top with a generous amount of shredded red cabbage and avocado slices. Sprinkle with chopped fresh cilantro and add a squeeze of lime juice for bright flavor.

              Serve: Serve your crispy zucchini tacos warm, garnished with lime wedges and a side of hot sauce for anyone who enjoys an extra kick of spice.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4