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In recent years, there has been a significant shift in eating habits, with more people embracing plant-based meals. This trend is not just a phase; it reflects a growing awareness of the benefits of incorporating more vegetables and whole foods into our diets. Among the myriad of options available, Crunchy Green Goodness Tacos stand out as a delicious and healthy alternative to traditional meat-based tacos. These tacos are bursting with flavor and packed with nutrients, making them a perfect choice for anyone looking to enjoy a satisfying meal that is kind to both the body and the planet.

Crispy Zucchini Tacos

Discover the deliciousness of Crunchy Green Goodness Tacos, a delightful plant-based meal that combines the flavors of zucchini, avocado, and cabbage. These tacos are not only packed with nutrients but also offer a satisfying crunch, thanks to the use of panko breadcrumbs. Perfect for anyone looking to embrace healthy eating, this recipe is easy to follow and customizable with your favorite toppings. Enjoy a meal that's kind to your body and the planet, while relishing every flavorful bite!
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Ingredients
  

2 medium zucchinis, sliced into thin rounds (approximately 1/4 inch thick)

1 cup panko breadcrumbs

½ cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon ground cumin

Salt and pepper, to taste

8 corn tortillas

1 ripe avocado, sliced

1 cup shredded red cabbage

½ cup fresh cilantro, chopped

Lime wedges, for serving

Optional: hot sauce or your favorite salsa for an added kick

Instructions
 

Prep the Zucchini: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Slice the zucchinis into thin rounds, aiming for about 1/4 inch thick. Pat the slices dry using a paper towel to remove excess moisture, which will help them crisp up during baking.

    Create Breading Stations: Set up your breading stations by placing three bowls in a row. In the first bowl, add the all-purpose flour. In the second bowl, whisk the two beaten eggs until well combined. In the third bowl, mix together the panko breadcrumbs, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper until evenly blended.

      Bread the Zucchini: Take one zucchini slice and dip it into the flour, ensuring it’s fully coated. Next, immerse it in the beaten egg, allowing any excess to drip off, and finally coat it thoroughly in the seasoned panko breadcrumbs. Press the breadcrumbs onto the zucchini slices for maximum crunch. Arrange the breaded slices on your prepared baking sheet and repeat until all zucchini rounds are coated.

        Bake to Perfection: Place the baking sheet in the preheated oven and bake the zucchini for about 20-25 minutes. Be sure to flip the slices halfway through to ensure they bake evenly. They should emerge golden brown and crispy when done.

          Warm the Tortillas: While the zucchini is baking, warm your corn tortillas. Heat a dry skillet over medium heat and briefly toast each tortilla for about 30 seconds on both sides, until they are warm and pliable.

            Assemble the Tacos: Once your zucchini is perfectly crispy, remove it from the oven. Take a warm tortilla and place a few crispy zucchini rounds in the center. Top generously with slices of avocado, a handful of shredded red cabbage, and a sprinkle of fresh cilantro for color and flavor.

              Serve: Finish by squeezing fresh lime juice over the tacos. If desired, drizzle with your favorite hot sauce or salsa for an added zing. Serve immediately while the zucchini maintains its delightful crunch!

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

                  - Presentation Tips: Arrange the assembled tacos on a colorful platter and garnish with additional lime wedges and cilantro sprigs for an attractive display.