Air Fryer Zucchini Tacos

In the realm of plant-based cuisine, the possibilities are endless, and one recipe that stands out for its innovative approach is the Crispy Air Fryer Zucchini Tacos. This delightful dish combines the fresh, vibrant flavors of zucchini with a satisfying crunch that not only appeals to vegetarians but also to anyone seeking a healthier alternative to traditional tacos. The air fryer technique allows for a crispy texture without the need for excessive oil, making this recipe a guilt-free indulgence.

Discover the delicious world of plant-based cooking with Crispy Air Fryer Zucchini Tacos. This simple recipe transforms fresh zucchini into a crunchy, satisfying filling, perfect for anyone craving a lighter alternative. Air frying achieves the perfect crisp without excessive oil, making these tacos a guilt-free treat. Easily customizable and quick to prepare, these tacos are a delightful way to incorporate more vegetables into your diet. Share and enjoy this healthy dish with family and friends!

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Ingredients

2 medium zucchinis, sliced into thin rounds (about 1/4 inch thick)

1/2 cup all-purpose flour (or substitute with gluten-free flour for a GF-friendly option)

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust to spice preference)

Salt and black pepper, to taste

1 large egg, beaten

1 cup panko breadcrumbs

8 small corn tortillas

1 cup shredded lettuce

1 ripe avocado, sliced

1/2 cup diced fresh tomatoes

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

Optional: sour cream or Greek yogurt for a creamy topping

Instructions

Prepare the Zucchini: Start by thoroughly washing the zucchinis and slicing them into thin rounds, approximately 1/4 inch thick. Pat the slices dry with paper towels to eliminate excess moisture, which helps achieve a crispier texture during cooking.

Setup Breading Stations: Organize three bowls for the breading process:

- In the first bowl, combine the flour with garlic powder, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper.

- In the second bowl, place the beaten egg.

- In the third bowl, fill it with panko breadcrumbs.

Bread the Zucchini: Begin the breading process by first coating each zucchini slice in the flour mixture, ensuring it is fully covered. Gently shake off any excess flour, then dip the slice in the beaten egg. Finally, roll it in panko breadcrumbs, pressing lightly to ensure adherence. Repeat this for all zucchini rounds until they are thoroughly breaded.

Preheat the Air Fryer: Preheat your air fryer to 400°F (200°C) for about 5 minutes, allowing it to reach the optimal cooking temperature.

Air Fry the Zucchini: Place the breaded zucchini slices in a single layer in the air fryer basket, making sure not to overcrowd them. You might need to do this in batches. Lightly spray the zucchini with cooking oil to promote crisping, and air fry for about 10-12 minutes or until they are golden brown and crispy. Midway through cooking, give the basket a gentle shake to ensure even browning.

Warm the Tortillas: While the zucchini fries are cooking, heat the corn tortillas in a dry skillet over low heat. Warm each tortilla for about 30 seconds on each side until they become soft and pliable.

Build Your Tacos: Once the zucchini fries are crispy and ready, start assembling the tacos. Lay a generous handful of shredded lettuce on each tortilla, followed by a layer of the air-fried zucchini. Add slices of creamy avocado and sprinkle with diced tomatoes. Finish with a sprinkle of fresh cilantro to enhance flavor.

Serve: Lightly squeeze fresh lime juice over the assembled tacos for a burst of acidity. Optionally, add a dollop of sour cream or Greek yogurt on top for extra creaminess. Serve immediately with additional lime wedges on the side for squeezing.

Prep Time, Total Time, Servings: 20 mins | 30 mins | 4 servings

Savor your delicious Crispy Air Fryer Zucchini Tacos, perfect for a light lunch or a satisfying dinner! 🌮🥒 Enjoy!