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
2 cups shredded kale
2 cups shredded carrots
2 cups shredded purple cabbage
1/4 cup apple cider vinegar
1 tablespoon coconut sugar
sea salt and ground black pepper to season
2 tablespoon extra virgin olive oil
1/4 cup thick vegan yogurt or vegan mayo
1 teaspoon lime juice
1/2 tsp finely minced garlic
Sea salt and ground black pepper to taste
1 chipotle chili in adobo finely minced
1/2 teaspoon paprika
1 tablespoon almond milk
1 packet soft shell tacos
3/4 of a small jalapeño sliced (about 1 1/2 teaspoons)
1/2 sliced avocado
2 tablespoons chopped coriander
Preheat oven to 230 degrees C.
Line a baking tray with a silicone baking sheet or parchment paper.
Cut the zucchini into strips about 3 inches long and an inch wide.
In a separate bowl, whisk all the batter ingredients together except the bread crumbs. Place the bread crumbs in a bowl.
Toss the zucchini in the mixture one at a time, shaking off excess batter. Dip the zucchini into the breadcrumbs to coat and place onto the baking sheet. Repeat until all of the zucchini slices are coated.
Bake for 25 minutes.
Remove from oven. Set aside.
While the zucchini is baking, mix all the ingredients for the kale-cabbage slaw together in a bowl. Store in fridge while everything else is being made.
For the chipotle cream blend all the ingredients together in a food processor. Add a bit of water to thin out consistency if you need to, and season with salt and pepper to taste. Place in a small bowl to spoon over tacos.
For the tacos:
Heat 1 teaspoon olive oil in a skillet over medium heat.
Place a taco shell on the skillet until golden brown spots appear, then flip. Set on a plate to assemble.
Layer the slaw, zucchini fritters and avocados —and any other topping you fancy—onto the soft taco shells.
Drizzle with chipotle cream and garnish with coriander.
Squeeze some fresh lime to serve . Enjoy!