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The nutritional benefits of zucchini are numerous, making it an ideal choice for a health-conscious recipe. Zucchini is low in calories yet high in essential nutrients such as vitamin C, potassium, and antioxidants. It is also rich in water content, which aids in hydration and digestion. By incorporating zucchini into your diet, you not only enhance your intake of vitamins and minerals but also add a fibrous element that promotes a feeling of fullness, making it easier to maintain a healthy weight.

Crispy Zucchini Tacos

Discover the vibrant and healthy Crunchy Green Goodness Tacos, a delicious plant-based twist on a classic favorite. Featuring zucchini as the star ingredient, these tacos offer a satisfying crunch with a coating of panko breadcrumbs. Layered with fresh toppings like creamy avocado and crunchy red cabbage, every bite is bursting with flavor. Ideal for those seeking nutritious meals without sacrificing taste, these tacos are sure to impress at any gathering. Enjoy a burst of freshness in every bite!
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Ingredients
  

2 medium zucchinis, sliced into thin rounds

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 cumin

Salt and pepper to taste

8 corn tortillas

1 avocado, sliced

1 cup shredded red cabbage

½ cup fresh cilantro, chopped

Lime wedges for serving

Optional: hot sauce or your favorite salsa

Instructions
 

Prep the Zucchini: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Slice the zucchinis into thin rounds, about ¼ inch thick. Pat them dry with a paper towel to remove excess moisture.

    Create Breading Stations: In three separate bowls, set up your breading stations:

      - In the first bowl, place the all-purpose flour;

        - In the second bowl, beat the eggs;

          - In the third bowl, combine the panko breadcrumbs, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.

            Bread the Zucchini: Take a zucchini slice, dip it into the flour, ensuring it’s coated, then into the beaten egg, and finally into the seasoned panko breadcrumbs. Make sure to press the breadcrumbs onto the zucchini to ensure maximum crunch. Place the breaded slices onto the prepared baking sheet. Repeat until all zucchini slices are coated.

              Bake to Perfection: Bake the zucchini in the preheated oven for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

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

                  Assemble the Tacos: Once the zucchini is crispy and golden, remove it from the oven. Place a few crispy zucchini rounds in the center of each warm tortilla. Top with slices of avocado, shredded red cabbage, and fresh cilantro.

                    Serve: Squeeze fresh lime juice over the top and drizzle with your favorite hot sauce or salsa, if desired. Serve immediately while the zucchini is still crispy.

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