Crispy Zucchini Tacos with Chipotle Cream Recipe

Name: Crispy Zucchini Tacos with Chipotle Cream Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 egg whites; 1 cup whole-wheat panko breadcrumbs; 1/4 cup whole-wheat flour; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon pepper; 1 zucchini squash (large, cut into 1 inch long strips); 3 tablespoons coconut oil (melted); 1/2 cup Greek yogurt (plain); 2 tablespoons chipotle peppers (pureed); 1 teaspoon lime juice; 12 corn tortillas; 1 cup red cabbage (shredded); 1/2 cup cherry tomatoes (cut in half); 1/2 cup radish (sliced into thin circles); 1/4 cup cilantro (fresh, roughly chopped); 2 tablespoons lime juice

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 6

Cost: $9.16 /serving

Author : SkinnyMs.

quick and easy vegetarian

Crispy Zucchini Tacos with Chipotle Cream Recipe

Instructions

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Step 1

Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.

Step 2

Place the egg whites in a bowl and gently whip. In a second bowl, combine the Panko, flour, chili powder, cumin, salt, and pepper.

Step 3

Dip the zucchini in the egg followed but the Panko mixture. Press the Panko into the zucchini to ensure all the sides are coated well.

Step 4

Lay in a single layer on the prepared baking sheet and drizzle with the coconut oil. Bake for 15 to 20 minutes or until golden brown.

Step 5

Whisk all ingredients together and set aside.

Step 6

Place the cooked zucchini in the bottom of each tortilla. Top with cabbage, tomato, radish, and cilantro. Drizzle with lime juice and chipotle cream. Serve and enjoy!

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