These zucchini tacos with red cabbage and salsa verde are delicious, healthy, full of unexpected textures and flavors. Most of all, they come together so fast and are perfect for lunch or dinner. Make them with corn or flour tortillas; either way, they will be perfect.
5 from 2 votes
Prep Time 20mins
Cook Time 20mins
Total Time 40mins
Cuisine Mexican vegan
2tablespoonsmayonnaise or veganaise
1tablespoonoil neutral taste I use avocado oil
Freshly ground black pepper
1cuppanko or other bread crumbs
3cupssliced red cabbage
Mexican salsa verde
Pre heat the oven to 400 degrees.
Cut zucchini into sticks.
In an extended bowl, mix mayonnaise, oil, salt, and garlic powder.
In another bowl mix the panko with salt.
Cover each zucchini stick with the veganaise mixture in a very thin layer.
Dredge with the seasoned panko and put them in a baking dish prepared with a parchment or a silicone mat.
Put in the oven for 20 minutes or until you see they are golden at the top.Prepare the red cabbage slaw.
To make tacos,heat the tortillas and place four or five pieces of zucchini, in each tortilla, a handful of sliced cabbage and finish them with a spoonful of salsa verde and some freshly squeezed juice of lemon.
In the meantime, prepare your red cabbage by slicing it really thin and seasoning it.Red cabbage, thinly sliced with a mandoline or a very sharp knife. You can season the red cabbage with lime or lemon juice, pickled jalapeño vinegar or olive oil, and apple cider vinegar.