It’s Taco Tuesday again and tonight I decided to switch things up and add a little something new to my tacos! I wanted something vegetarian (obviously) but also crunchy and creamy so I decided to batter up some avocado and zucchini (not shown here) and throw it into my tacos along with some sauteed onions and peppers. This batter would work great to dredge any seasonal veggies in (asparagus, squash, onion rings, etc.). You can serve the veggies as a side dish with any protein, topping for salads, TACOS or just eating straight off the pan like my son and I did! We save a few of these babies to eat with our tacos and they were so good! The crunchy exterior and the creamy avocado worked so well together. It’s crazy that they turned out so crunchy even when they were baked! If you are looking to up your taco game for a healthier plant based version, you’ll definitely want to try this! I also thought that my son could trick my son into eating zucchini this way since it would be kinda like a french fry (? ok fine that’s a stretch) but he STILL HATES IT but LOVED the avocado oddly enough. Must keep working on that…
1/4 cup cornmeal (I used Bob’s Red Mill)
3/4 cup almond flour
1 T coconut flour
2 T nutritional yeast (you can omit but it gives them a nice cheesy flavor)
1 T salt
1/2 cup milk (I used almond milk)
2 zucchini cut into sticks
1 (or more) avocado sliced into strips
Preheat oven to 400F.
In a shallow dish combine the first 5 ingredients. In a separate shallow dish combine the rest of the ingredients. Whisk egg and milk mixture together well.
Dip the avo and zucchini into the egg mixture and then the cornmeal mixture and place them on a baking sheet.
Spray with a little not stick spray and place in the oven for 15-20 minutes or until crispy and golden brown.
Sprinkle with a little salt as the come out of the oven and enjoy!