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When it comes to flavorful, healthy eating, Crunchy Zucchini Fiesta Tacos stand out as a delightful option that appeals to both vegetarians and anyone seeking a lighter meal. These tacos burst with color and crunch, offering a refreshing spin on traditional taco fillings. With the perfect balance of textures and flavors, they have quickly become a favorite for those looking to incorporate more vegetables into their diets without sacrificing taste.

Crispy Zucchini Tacos

Discover the joy of Crunchy Zucchini Fiesta Tacos, a vibrant and tasty vegetarian dish that’s perfect for anyone seeking healthy meal options. These delightful tacos feature crispy zucchini, seasoned to perfection, and are loaded with fresh toppings like avocado and cilantro. Enjoy a crunchy, satisfying flavor with every bite while supporting sustainable eating by using seasonal ingredients. Perfect for both vegetarians and taco lovers alike, this recipe is sure to become a household favorite.
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Ingredients
  

2 medium zucchinis, thinly sliced

1 cup all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional for heat)

Salt and pepper, to taste

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

1 cup panko breadcrumbs

Vegetable oil, for frying

8 small corn or flour tortillas

1 cup shredded red cabbage

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Hot sauce, for drizzling (optional)

Instructions
 

Prep the Zucchini: Start by gently pressing the sliced zucchinis between paper towels to remove excess moisture. This helps them become crispier when frying.

    Breading Station: Set up a breading station with three shallow dishes. In the first dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. In the second dish, pour the buttermilk. In the third dish, add the panko breadcrumbs.

      Coat the Zucchini: Dip each zucchini slice into the seasoned flour, ensuring it's fully coated, then into the buttermilk, and finally into the panko breadcrumbs. Press gently to adhere the breadcrumbs well.

        Fry the Zucchini: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot (test by dropping in a breadcrumb; it should sizzle), carefully add the breaded zucchini slices in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side or until golden brown and crispy.

          Drain and Cool: Once fried, remove the zucchini slices and place them on a plate lined with paper towels to absorb any excess oil. Sprinkle with a bit of salt immediately.

            Warm the Tortillas: While the zucchini cools, warm the tortillas in a dry skillet over medium heat until pliable, about 20-30 seconds on each side.

              Assemble the Tacos: On each tortilla, layer a few pieces of crispy zucchini, a handful of shredded red cabbage, and slices of avocado.

                Garnish: Finish with chopped cilantro, a squeeze of lime juice, and a drizzle of hot sauce if desired.

                  Serve: Serve the tacos immediately with extra lime wedges and hot sauce on the side.

                    Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings