Spicy Zucchini Fry Tacos w/ Mango Crema

Updated at: Thu, 17 Aug 2023 09:02:30 GMT

Step 1

Start by cutting your zucchini into “fries” that are approximately ½” thick and 2.5” long. (think: steak fries).

Step 2

Next, prepare your breading ingredients in two bowls. One for dry ingredients and spices, and one for the wet “binding” ingredients.

Step 3

For the dry, you will simply combine the Rice Crumbs and spices.

Step 4

For the wet, follow the instructions on the back of the egg replacer package for a whole egg. Then, whisk in the coconut milk. As you stir, the mixture will thicken quite a bit. If you need to thin it out a bit more, add a little coconut milk. Do not add water.

Step 5

Next, bread your zucchini pieces. Dip each piece in the wet “egg” mixture (one at a time!) and then roll in the breadcrumbs until evenly coated.

Step 6

When done, place your zucchini pieces in a single layer in your air fryer. Spray lightly with avocado oil and cook at 375 degrees for 20 minutes.

Step 7

…If you do not have an air fryer, you can preheat your oven to 400 degrees instead. Just watch and adjust the cook time accordingly. You’ll want them to be crispy and a golden brown.

Step 8

While your zucchini is cooking, you can prepare your other taco ingredients. Start with the mango crema. Add the mango, sour cream and lime juice to a blender. Mix on a low speed until everything is combined and a creamy consistency with no chunks of mango remaining. It will likely be a just a touch too thick. Add 1-2 Tbsp of coconut milk to thin it out a bit, as needed. The sauce should be a little thinner than the sour cream you started with. To finish, add just a touch of cayenne pepper (to taste).

Step 9

Next, the jalapeño. Cut the pepper(s) in long, thin strips and remove the seeds. Toss the strips in olive oil, salt and sauté in a small skillet until they soften slightly. Remove from heat.

Step 10

Next, prep the cabbage. Shred it and toss it in the avocado oil and lime juice. Then, season to taste with salt.

Step 11

Coarsely chop your cilantro, slice your avocado and find your onions. If pickled, you would have made them a few hours ahead (as noted in the ingredients list above).

Step 12

To finish, warm your tortillas on the stove. Spray a small amount of canola oil on a skillet or griddle and heat the tortillas over medium heat until they soften and begin to brown in spots.

Step 13

…Depending on the size of your skillet, you may have to do one tortilla at a time. No problem! Just do not overcook them or the tortillas will get hard/crunchy as they cool and will be difficult to fold into a taco.

Step 14

When your zucchini is ready, you’re done!

Step 15

For pickled onions, you can find a ton of quick recipes online. Make them at least 3 hours ahead. Many recipes will call for apple cider vinegar, but I recommend using distilled white vinegar to cut the sweetness.

Step 16

You will only use approximately only half of the breading recipe. I had 26g leftover, including spices, but make more than you need. The excess makes it much easier to coat the zucchini!

Step 17

Choose a different tortilla. Using Siete Foods’ Cassava & Coconut tortillas would get each taco down to 100 mg phe. Or, this recipe is also excellent as a lettuce wrap. Using a butter lettuce leaf instead of a tortilla would get this down to 85 mg phe per taco.

Step 18

You could also adjust the breading recipe. Instead of using 100% Rice Crumbs, you could substitute some of it with cassava flour. (¼ C of cassava flour is only 6 mg/phe!) But, if your phe tolerance allows, keep the breading at least 50% Rice Crumbs for more crunch!

Step 19

Add black beans

Step 20

Add cheese (preferably cotija or queso fresco)

Step 21

Add (flank) steak strips

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