These zucchini tacos with red cabbage and salsa verde are delicious, healthy, and 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.
In Mexico, we eat tacos; yes, we eat a lot of tacos. Growing up, for some reason, I was always drawn to vegetable tacos, bean tacos, or any taco that did not involve meat. That is why I like to say that I was born vegan. For me, a simple avocado taco made with handmade corn tortillas, a bit of salt, and salsa has always rocked my world.
I hope this lets you know my love for tacos. But when zucchini meets raw, crunchy red cabbage with salsa verde in a corn tortilla, I can definitely name this one of my favorite tacos.
Ingredients
- Zucchini
- Vegan mayonnaise
- Vegetable oil
- Salt, garlic powder, freshly ground black pepper
- Panko or breadcrumbs
- Corn or flour tortillas
- Red cabbage, thinly sliced with a mandoline or a very sharp knife.
- Mexican salsa verde
How to make the best-baked zucchini tacos?
- Preheat the oven to 400 degrees.
- Cut zucchini into sticks.
- In a large bowl, mix mayonnaise, oil, salt, and garlic powder. If you like, add a hint of ground chipotle or a dash of hot sauce.
- In another bowl, mix the panko or bread crumbs with salt.
- Cover each zucchini stick with the veganaise mixture in a thin layer.
- Then dredge in panko or bread crumbs and put them in a baking dish prepared with parchment or a silicone mat.
- Bake for 20 minutes or until golden at the top.
- In the meantime, prepare your red cabbage by slicing it really thin and seasoning it.
- To make tacos, heat the tortillas and place four or five zucchini pieces in each tortilla, a handful of sliced cabbage, and finish them with a spoonful of salsa verde and some freshly squeezed lemon juice.
Give these tacos a twist
- Make them in the air fryer
- Use my special Latin spice mix to season the bread crumbs.
- Make them with chipotle mayo o kimchi mayo
- Deep fry them.
- Use Mexican zucchini, calabacita, or butternut squash as a substitute for zucchini.
- Add hot sauce to your mayo mix, Cholula would be great here.
- Add vegan parmesan cheese to the bread mix o a tablespoon of nutritional yeast.
Zucchini tacos
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.
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
Serving: 1servingCalories: 252kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 3mgSodium: 630mgPotassium: 396mgFiber: 5gSugar: 5gVitamin A: 848IUVitamin C: 47mgCalcium: 98mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
What you need
Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Latest posts by Alejandra Graf (see all)
- Citrus Ginger Beet Juice Recipe - January 14, 2025
- Creamy Asparagus Soup with Cashew Milk - January 13, 2025
- Grapefruit arugula salad with avocado - January 13, 2025