Go Back
Zucchini is one of the most versatile vegetables in the culinary world, cherished for its mild flavor and ability to absorb seasonings beautifully. This nutrient-dense squash can be prepared in a multitude of ways, whether grilled, sautéed, or baked, making it a staple in kitchens across the globe. Among the vast array of dishes you can create with zucchini, crispy zucchini tacos stand out as a delicious and creative twist on the traditional taco. These tacos not only showcase the delightful texture of zucchini but also offer a unique flavor profile that sets them apart from their meat-filled counterparts.

Crispy Zucchini Tacos

Discover a unique take on tacos with these crispy zucchini tacos that are both delicious and nutritious. Made from fresh zucchini, this recipe offers a delightful crunch and absorbs rich flavors from spices like garlic powder and smoked paprika. Perfect for vegetarians and adaptable for various dietary needs, these tacos can be topped with creamy avocado, crunchy cabbage, and bright lime juice. Try this health-conscious meal that is sure to impress everyone at the table!
Print Recipe Pin Recipe

Ingredients
  

2 medium zucchinis, sliced into thin rounds

1 cup all-purpose flour (or gluten-free flour)

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

2 large eggs

1 cup panko breadcrumbs

1 teaspoon dried oregano

1 avocado, sliced

1 cup shredded red cabbage

1/4 cup fresh cilantro, chopped

1/2 cup sour cream or Greek yogurt

2 tablespoons lime juice

Taco-sized corn or flour tortillas

Cooking oil for frying (such as vegetable or canola oil)

Instructions
 

Prepare the Zucchini: Start by preheating your oven to 200°F (95°C) to keep the fried zucchini warm. Slice the zucchinis into thin, even rounds, about 1/4 inch thick.

    Set Up the Breading Station: In a shallow bowl, mix the flour, garlic powder, smoked paprika, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, combine the panko breadcrumbs with dried oregano.

      Bread the Zucchini Rounds: Dredge each zucchini slice in the flour mixture, shaking off any excess. Next, dip it into the beaten eggs, and finally, coat it thoroughly with the panko breadcrumb mixture, pressing gently to adhere.

        Fry the Zucchini: Heat about 1/4 inch of oil in a large skillet over medium-high heat. Once hot, carefully add the breaded zucchini slices in batches, being careful not to overcrowd the pan. Fry the zucchinis for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain excess oil. Keep them warm in the oven.

          Prepare the Taco Filling: In a small bowl, mix the sour cream (or Greek yogurt) with lime juice and a pinch of salt for a zesty sauce.

            Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. On each tortilla, layer 2-3 crispy zucchini rounds, followed by shredded red cabbage, avocado slices, and a sprinkle of fresh cilantro.

              Add the Sauce: Drizzle the lime sour cream over the top, adding more lime juice if desired.

                Serve and Enjoy: Serve the tacos immediately while the zucchini is still warm and crispy. Enjoy your delicious and unique crispy zucchini tacos!

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings