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.
In Mexico, we eat tacos; yes, we eat a lot of tacos. Growing up, for some reason, I was always drawn to the vegetable tacos, bean tacos, or any taco that did not involve meat. That is why I like to say that I was born vegan. For me, a simple avocado taco made with handmade corn tortillas, a bit of salt and salsa, has always rocked my world.
I hope this lets you know my love for tacos. But when zucchini meets raw, crunchy red cabbage with salsa verde in a corn tortilla, I can definitely name this one of my favorite tacos.
Ingredients for the zucchini tacos
- Zucchini, how to choose the best zucchinis? Use zucchinis that feel firm to the touch and that are 6-8 inches long. The skin should be glossy and bright green. Avoid soft zucchinis, especially for these tacos; you want them to be extra crunchy.
- Vegan mayonnaise
- Vegetable oil o vegetable oil in a spray bottle
- Salt
- Garlic powder
- Freshly ground black pepper
- Panko or other bread crumbs
- Salt
- Corn or flour tortillas
- 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 (affiliate link).
- Mexican salsa verde
How to make the best-baked zucchini tacos?
- Preheat the oven to 400 degrees.
- Cut zucchini into sticks.
- In an extended bowl, mix mayonnaise, oil, salt, and garlic powder. If you like, you can add a hint of ground chipotle or a dash of hot sauce.
- In another bowl, mix the panko or bread crumbs with salt.
- Cover each zucchini stick with the veganaise mixture in a thin layer.
- Then dredge in panko or bread crumbs and put them in a baking dish (affiliate link) prepared with parchment or a silicone mat.
- Bake for 20 minutes or until golden at the top.
- In the meantime, prepare your red cabbage by slicing it really thin and seasoning it.
- To make tacos, heat the tortillas and place four or five zucchini pieces in each tortilla, a handful of sliced cabbage, and finish them with a spoonful of salsa verde and some freshly squeezed lemon juice.
Give these tacos a twist
- Make them in the air fryer (affiliate link)
- Use my special Latin spice mix to season the bread crumbs.
- Make them with chipotle mayo o kimchi mayo
- Deep fry them.
- Use Mexican zucchini, calabacita, or butternut squash as a substitute for zucchini.
- Add hot sauce to your mayo mix, Cholula would be great here.
- Add vegan parmesan cheese to the bread mix o a tablespoon of nutritional yeast.
What is the best way to eat zucchini?
I love zucchini cooked, grilled, raw, roasted, baked, for real, I just can’t decide. Here are some of my favorite recipes.
Zucchini tacos
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.
Ingredients
- 1 large zucchini
- 2 tablespoons mayonnaise or veganaise
- 1 tablespoon oil neutral taste I use avocado oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- Freshly ground black pepper
- 1 cup panko or other bread crumbs
- 1/2 teaspoon salt
- 6 corn Tortillas
- 3 cups sliced red cabbage
- Mexican salsa verde
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1servingCalories: 252kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 3mgSodium: 630mgPotassium: 396mgFiber: 5gSugar: 5gVitamin A: 848IUVitamin C: 47mgCalcium: 98mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I'm Ale Graf, BrownSugar&Vanilla is my space where I share my easy and delicious vegan recipes that will make you feel GOOD.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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