Crispy Zucchini Tacos with Chipotle Cream Recipe
Skinnyms
Skinnyms
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Ingredients

  • 20 minutes
  • 20 minutes
  • 6 servings
  • 2 tacos
  • 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 Cream
  • 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
  • Tacos

Instructions

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