Zucchini tacos

4.50 de 4 votos

These zucchini tacos with red cabbage and salsa verde are delicious, healthy, full of unexpected textures and flavors. Most of all, they come together so fast and are perfect for lunch or dinner. Make them with corn or flour tortillas; either way, they will be perfect.

people

Calories: 252kcal

Ingredients

1 large zucchini
2 tablespoons mayonnaise or veganaise
1 tablespoon oil neutral taste I use avocado oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
Freshly ground black pepper
1 cup panko or other bread crumbs
1/2 teaspoon salt
6 corn Tortillas
3 cups sliced red cabbage
Mexican salsa verde

Instructions

Pre heat the oven to 400 degrees.
Cut zucchini into sticks.
In an extended bowl, mix mayonnaise, oil, salt, and garlic powder.
In another bowl mix the panko with salt.
Cover each zucchini stick with the veganaise mixture in a very thin layer.
Dredge with the seasoned panko and put them in a baking dish prepared with a parchment or a silicone mat.
Put in the oven for 20 minutes or until you see they are golden at the top.
Prepare the red cabbage slaw.
To make tacos,heat the tortillas and place four or five pieces of zucchini, in each tortilla, a handful of sliced cabbage and finish them with a spoonful of salsa verde and some freshly squeezed juice of lemon.

Notes

In the meantime, prepare your red cabbage by slicing it really thin and seasoning it.

Red cabbage, thinly sliced with a mandoline or a very sharp knife. You can season the red cabbage with lime or lemon juice, pickled jalapeño vinegar or olive oil, and apple cider vinegar.

How to choose the best zucchini? Use zucchinis that feel firm to the touch and are 6-8 inches long. The skin should be glossy and bright green.

Nutrition

Course: Lunch

Cuisine: Mexican vegan

Diet: Vegan

Keyword: baked zucchini, healthy zucchini recipes, plant based tacos, zucchini

Author: Alejandra Graf