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In recent years, plant-based and vegetable-centric dishes have surged in popularity, appealing to health-conscious eaters and food enthusiasts alike. As more people seek to incorporate meatless options into their diets, creative and flavorful recipes are emerging to satisfy diverse palates. Among these, crispy zucchini tacos stand out as an enticing alternative to traditional meat fillings, combining the satisfying crunch of perfectly cooked zucchini with the vibrant flavors typically associated with taco night. These tacos not only provide a delightful twist on a classic favorite but also showcase the versatility of tacos, inviting endless possibilities for creative variations.

Crispy Zucchini Tacos

Revamp your taco night with crispy zucchini tacos, a flavorful and healthy twist on a classic favorite. Packed with essential vitamins, zucchini serves as a delicious and versatile filling. Perfectly crunchy and customizable, these tacos can easily cater to dietary preferences. Bake or fry for the ideal texture and amp up the flavors with fresh toppings like avocado, salsa, and cheese. Enjoy this creative plant-based dish that’s sure to delight everyone at the table!
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Ingredients
  

For the Crispy Zucchini:

2 medium zucchinis, sliced into 1/4-inch rounds

1 cup breadcrumbs (panko for extra crunch)

1/2 cup grated Parmesan cheese

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

2 large eggs, beaten

Olive oil spray (or vegetable oil for frying)

For the Taco Assembly:

8 small corn or flour tortillas

1 cup shredded lettuce

1 ripe avocado, sliced

1/2 cup fresh cilantro, chopped

1 lime, cut into wedges

Salsa or hot sauce of your choice (optional)

Instructions
 

Prepare the Zucchini:

    - Preheat your oven to 425°F (220°C) if baking. If frying, heat a skillet over medium heat with enough oil for shallow frying.

      - Set up a breading station with three bowls: one with flour (optional for extra crunch), one with the beaten eggs, and the last with a mixture of breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.

        Bread the Zucchini:

          - Dip each zucchini slice into the flour (if using), shaking off excess, then into the beaten eggs, and finally coat with the breadcrumb mixture. Press firmly to ensure a good coating.

            Cooking Methods:

              - For Baking: Place the breaded zucchini slices on a baking sheet lined with parchment paper. Spray with olive oil. Bake for about 20 minutes, flipping halfway through, until golden brown and crispy.

                - For Frying: In the hot skillet, add the breaded zucchini slices in batches, frying until golden on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

                  Assemble the Tacos:

                    - Warm the tortillas in a pan for about 20 seconds on each side, or until pliable.

                      - Layer the shredded lettuce on each tortilla, then add several crispy zucchini slices on top. Place avocado slices and sprinkle fresh cilantro over the top.

                        Serve:

                          - Squeeze lime juice over the tacos and drizzle with your favorite salsa or hot sauce if desired. Enjoy while warm!

                            Prep Time, Total Time, Servings: 20 mins | 40 mins | 4 servings