Crispy Zucchini Tacos

Ingredients

Crispy Zucchini

• 1 lb zucchini
• ¾ cup gluten-free all-purpose flour
• ¾ cup almond milk
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ¾ teaspoon garlic powder
• ½ teaspoon crushed red pepper flakes
• 1 cup gluten-free bread crumbs

Kale Cabbage Slaw

• 2 cups shredded kale
• 2 cups shredded carrots
• 2 cups shredded purple/red cabbage
• ¼ cup apple cider vinegar
• 1 tablespoon coconut sugar
• to taste sea salt
• to taste ground black pepper
• 2 tablespoons extra-virgin olive oil

Lime Crema

• ¼ cup vegan Greek yogurt or mayo
• 1 teaspoon lime juice
• ½ teaspoon finely minced garlic
• to taste sea salt
• to taste ground black pepper
• 1 chipotle chili in adobo (optional)
• ½ teaspoon paprika
• 1 tablespoon almond milk

Tacos

• ¾ small jalapeño, sliced (optional)
• to taste pickled onions (optional)
• ½ ripe avocado, sliced
• 2 tablespoons parsley, chopped
• 2 limes sliced into wedges
• to taste tortillas

Instructions

Nutrition Facts (estimated)