Crispy Zucchini Tacos

Ingredients:

  • For the zucchini:
    • 1 large zucchini squash, cut into 2-inch long pieces
    • 2 large eggs
    • 1 cup seasoned panko bread crumbs
    • 1 tablespoon flour
    • 1 teaspoon chili powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 tablespoons coconut oil
  • Cherry pepper crema:
    • 1/4 cup plain greek yogurt
    • 1/4 cup half and half
    • 1 lime, juiced
    • 2 tablespoons diced cherry peppers (plus extra, for spreading on the tortillas if you wish)
  • For the tacos:
    • 12 small corn (or flour!) tortillas,
    • warmed cherry tomatoes
    • quartered or halved
    • shredded red cabbage
    • thinly sliced radish
    • thinly sliced scallions
    • fresh cilantro
    • crumbled queso fresco cheese
    • lime wedges

Instructions:

  1. For the zucchini: {For the zucchini, I cut mine into thirds, then cut those pieces in half and in half again one more time.)
    1. Start an assembly line of 3 bowls near your stovetop. In the first, place the zucchini. In the second, place the eggs. In the third, stir together the panko, flour, chili powder, salt and pepper.
    2. Heat a large skillet over medium heat and add the coconut oil. Take each zucchini pieces and coat it in the egg then dredge it through the bread crumbs, pressing gently to adhere.
    3. Place it in the skillet and repeat with other pieces. You want to cook the zucchini on each side until golden brown, flipping gently when needed. Once finished, place the zucchini on a paper towel to remove any excess oil.
  2. Cherry pepper crema
    1. Whisk all ingredients together in a bowl until combined.
  3. For the tacos:
    1. Assemble the tacos as you wish! I like to spoon some cherry peppers onto the warm tortillas before adding the zucchini. From there, I add the zucc, radish, tomatoes, cabbage, scallions, cilantro, crema, cheese and a spritz of lime.