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Before diving into the preparation of crispy zucchini tacos, it’s essential to understand the key ingredients that make this dish shine. The star of the show is, of course, zucchini. This nutrient-dense vegetable is low in calories and high in vitamins A and C, making it a fantastic choice for a healthy taco filling. Zucchini’s mild flavor acts as a perfect canvas for various seasonings, allowing it to absorb the flavors of the dish while providing a satisfying texture.

Crispy Zucchini Tacos

Elevate your taco night with a delightful twist: crispy zucchini tacos! These veggie-packed tacos not only provide a healthier alternative to traditional fillings but also burst with flavor. Featuring crispy zucchini coated in panko, seasoned with garlic and smoked paprika, and topped with fresh ingredients like avocado and lime, this recipe is perfect for families and gatherings. Discover how easy it is to create this satisfying dish that's both delicious and nutritious. Enjoy a flavorful culinary adventure!
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Ingredients
  

For the Crispy Zucchini Filling:

2 medium zucchinis, sliced into thin rounds

1 cup breadcrumbs (panko preferred for extra crunchiness)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper, to taste

2 large eggs, beaten

Oil for frying (olive oil or avocado oil works well)

For the Taco Assembly:

8 small corn or flour tortillas

1 cup shredded lettuce

1 ripe avocado, sliced

1 cup diced tomatoes

1/2 cup sour cream or Greek yogurt

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Zucchini: Begin by preheating your oven to 400°F (200°C). Lay the sliced zucchini on a paper towel and generously sprinkle with salt. Let them rest for about 15 minutes; this helps to draw out excess moisture. Once ready, pat the zucchini rounds dry with another paper towel to remove the salt and moisture.

    Coat the Zucchini: In a shallow bowl, mix together the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined. In a separate bowl, beat the eggs until smooth.

      Bread the Zucchini: Take each zucchini slice and dip it first into the beaten egg, allowing any excess to drip off. Then, dredge the slice in the breadcrumb mixture, ensuring it is fully coated. Place the breaded zucchini slices in a single layer on a baking sheet.

        Fry the Zucchini: Heat approximately 1/4 inch of oil in a large skillet over medium heat. When the oil is hot but not smoking, carefully add the breaded zucchini slices in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until they are golden brown and crispy. Transfer the cooked zucchini to a paper towel-lined plate to absorb any excess oil.

          Warm the Tortillas: While the zucchini is frying, warm the tortillas. You can do this by heating them in a skillet for about 30 seconds per side, or by wrapping them in foil and placing them in the oven for about 10 minutes until soft and pliable.

            Assemble the Tacos: On each warmed tortilla, start with a layer of shredded lettuce. Pile on a generous portion of the crispy zucchini, and top with diced tomatoes and slices of avocado. Finish each taco with a dollop of sour cream or Greek yogurt.

              Garnish and Serve: Sprinkle freshly chopped cilantro over the tacos for a burst of flavor, and serve with lime wedges on the side for squeezing over the top. Enjoy the Crispy Zucchini Tacos while they are still hot for maximum crunch and flavor!

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