Crispy Zucchini Tacos With Crunchy Cabbage Slaw Lime Crema Recipes

CRISPY ZUCCHINI TACOS WITH CRUNCHY CABBAGE SLAW & LIME CREMA

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Prepare a baking sheet by lining it with a silicone baking sheet or parchment paper, NOT foil.
• 3. Cut the zucchini into spears about 3 inches long and an inch wide roughly. You can do this by cutting it like you would a potato into wedges.
• 4. 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.
• 5. 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.
• 6. Bake for 25 minutes.
• 7. Remove from oven. Set aside.
• 8. Mix all the ingredients for the slaw together while zucchini20 is baking. Let sit on the counter or in fridge if not using immediately while everything else is being made so all the flavours can marry together.
• 9. 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.
• 10. Heat 1 teaspoon olive oil in a skillet over medium heat (if possible, brush with a pastry brush).
• 11. 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.
• 12. Layer with slaw, crispy zucchini and avocados over the soft taco shells. Add other toppings here if so desired.
• 13. Drizzle the tacos with the lime crema.
• 14. Serve with limes to squeeze over for a fresh burst of flavour. Enjoy!

ZUCCHINI TACOS

Steps:

• In a large skillet, heat 2 tablespoons oil over medium-high. Add zucchini in a single layer; sprinkle with cumin and coriander. Cook, turning once, until golden, about 8 minutes. Transfer to a plate. Season with salt and pepper; cover to keep warm. Reduce heat to medium and add remaining oil, onion, and garlic to skillet; cook, stirring, until softened, 5 minutes. Add tomato paste; cook 1 minute. Add beans and 1/2 cup water, season with salt and pepper, and simmer, smashing some beans with a spoon, until heated through.
• With tongs, toast each tortilla over a burner until charred in places; wrap in a towel. Fill with sour cream, beans, zucchini, cheese, and radishes. Serve, with jalapenos, carrots, and lime alongside.