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Ingredients
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- coconut oil for frying
- 1 large zucchini (sliced into long strips)
- 1 egg
- kosher salt
- 1 cup seasoned panko crumbs
- fresh cracked pepper
- 4 corn tortillas
- 1 cup sour cream ( )
- 1 lime
- 1/4 tsp cayenne pepper
- 1/4 small red onion (finely diced)
- microgreens or shredded lettuce (for topping)
Instructions
- Beat egg and pour into a gallon size ziplock bag. Add sliced zucchini into the bag and gently massage until zucchini is covered with egg. Set aside.In a small mixing bowl, combine sour cream, juice from lime, cayenne, and salt and pepper to taste. Stir ingredients together and set aside.
Heat coconut oil over medium heat in a nonstick skillet.Pour panko into a shallow baking sheet or plate. Add a little salt and pepper to season.
Remove zucchini, one at a time, from bag and dredge in panko. Fry in heated skillet for 30-45 seconds on each side or until panko is golden. You want the zucchini to still be a bit firm and have a crunch. - Heat tortillas over open flame until nicely charred. Assemble tacos with zucchini, diced red onion, greens, and sour cream. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch