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Taco night is a cherished tradition in many households, often celebrated for its vibrant flavors and customizable options. However, if you’re looking to shake things up while enjoying a healthy meal, crispy zucchini tacos offer a fresh and exciting alternative. These savory delights not only deliver a satisfying crunch but also invite a colorful array of toppings that can elevate any dining experience. Perfect for vegetarians and anyone aiming to incorporate more vegetables into their meals, zucchini tacos are a delightful twist that can please a crowd.

Crispy Zucchini Tacos

Elevate your taco night with a healthy twist by trying crispy zucchini tacos! These flavorful delights offer a satisfying crunch and invite endless topping possibilities, making them perfect for both vegetarians and anyone looking to add more veggies to their meals. With fresh ingredients and a simple preparation process, you can create a dish that is not only delicious but also rich in vitamins and nutrients. Enjoy a tasty and nutritious alternative that will impress your family and friends!
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Ingredients
  

2 medium zucchinis, sliced into thin rounds

1 cup cornmeal

1/2 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup buttermilk (or a dairy-free alternative)

8 small corn tortillas

1 cup shredded red cabbage

1 avocado, diced

Fresh cilantro, for garnish

Lime wedges, for serving

1/2 cup sour cream or Greek yogurt (optional for topping)

Instructions
 

Prepare the Zucchini: In a large bowl, combine the cornmeal, flour, garlic powder, smoked paprika, cayenne pepper, salt, and pepper. Set aside.

    Batter the Zucchini: Dip each zucchini slice into the buttermilk, letting the excess drip off, and then dredge it in the cornmeal mixture until fully coated. Place the coated zucchini on a wire rack or a plate.

      Fry the Zucchini: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the zucchini slices in batches, avoiding overcrowding the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a slotted spoon to transfer the fried zucchini to a paper towel-lined plate to drain excess oil.

        Warm the Tortillas: While frying the zucchini, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.

          Assemble the Tacos: On each warm tortilla, layer some crispy zucchini slices, a handful of shredded red cabbage, and diced avocado.

            Garnish & Serve: Top with fresh cilantro and drizzle with sour cream or Greek yogurt if desired. Serve with lime wedges on the side for a zesty finish.

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings