Crispy Zucchini Tacos with Chipotle Cream Recipe

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!