I’m sure I’m not the only one with a total taco obsession. Sometimes, I think eating tacos is my hobby! I could eat them for breakfast, lunch, and dinner – and never tire of the meal. It’s great that new, healthy taco recipes have been coming to the forefront these days. These recipes take the guilt out of tacos by filling them with nutritious ingredients that don’t sacrifice on flavor. If you’re looking for your next Taco Tuesday inspiration and you want it to be healthy, look no further than this crispy zucchini tacos with chipotle cream recipe.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
For The zucchini
- 3 egg whites
- 1 cup whole wheat Panko bread crumbs
- 1/4 cup whole wheat flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon pepper
- 1 large zucchini squash, cut into 1 inch long strips
- 3 tablespoons coconut oil, melted
For The Chipotle Creme:
- 1/2 cup plain Greek yogurt
- 2 tablespoons chipotle peppers, pureed
- 1 teaspoon lime juice
For The Tacos:
- 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 fresh cilantro, roughly chopped
- 2 tablespoons lime juice
Instructions
For The zucchini
- Pre heat the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
- Place the egg whites in a bowl and gently whip. In a second bowl, combine the Panko, flour, chili powder, cumin, salt, and pepper.
- 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.
- 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.
For The Chipotle Creme:
- Whisk all ingredients together and set aside.
For The Tacos:
- 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!