Love these new tacos! The zucchini gets so nice and crunchy, yet soft inside and the chipotle peppers in adobo sauce add a nice smokiness. They are especially good with homemade corn tortillas. The tortillas in that recipe are small, but you can just make them a little bigger.
Pico de Gallo
1 tomato chopped
1/2 cucumber peeled and chopped
1/2 small onions chopped
1 jalepeno chopped
1/4 cup cilantro chopped
Mix all ingredients together.
Spicy Sour Cream
1/2 cup sour cream
1 tablespoon mayo
2 chilis in adobo sauce + extra sauce
Mix all ingredients together.
2 zucchini or yellow squash sliced into 1/4 inch rounds
Flour seasoned with salt
Panko bread crumbs
Oil for deep frying
Shredded extra sharp cheddar cheese
Pico de gallo
Spicy sour cream
Dip the zucchini slices into the flour, then the egg, then the panko bread crumbs.
Heat oil for deep frying and brown the breaded zucchini until browned on both sides. Drain on a paper towel lined plate and sprinkle with salt.
Lay out a corn tortilla and top with fried zucchini, cheddar cheese, pico de gallo and spicy sour cream. Enjoy!
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