It's Taco Tuesday (or Monday or Wednesday...) but make it vegan!
Don't know what to do with those zucchinis that have been hanging around in your fridge? This taco recipe, which calls for crispy zucchini fritters, will put them to good use. Add some red cabbage and kale slaw, avocado, and chipotle cream and you're in for a flavourful and anything-but-boring taco with a kick. You can, and will probably want to, eat these for pretty much any meal.
These tacos are healthy, delicious, and enjoyed by the whole family! There are a few steps involved, but it's pretty easy.
500g or about 3 medium zucchinis
3/4 cup white (or gluten-free) flour
3/4 cup almond milk
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 cup bread crumbs (option: gluten free) seasoned with salt and pepper