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
Salt
- 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.
The Tacos
2 zucchini or yellow squash sliced into 1/4 inch rounds
Flour seasoned with salt
1 egg
Panko bread crumbs
Salt
Oil for deep frying
Corn tortillas
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!