1zucchini squashlarge, cut into 1 inch long strips
3tablespoonscoconut oilmelted
For the Chipotle Cream
1/2cupGreek yogurtplain
2tablespoonschipotle pepperspureed
1teaspoonlime juice
For the Tacos
12corn tortillas
1cupred cabbageshredded
1/2cupcherry tomatoescut in half
1/2cupradishsliced into thin circles
1/4cupcilantrofresh, roughly chopped
2tablespoonslime juice
Instructions
For the Zucchini
Preheat the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.
Place the egg whites in a bowl and gently whip. In a second bowl, combine the Panko, flour, chili powder, cumin, salt, and pepper.
Dip the zucchini in the egg followed but the Panko mixture. Press the Panko into the zucchini to ensure all the sides are coated well.
Lay in a single layer on the prepared baking sheet and drizzle with the coconut oil. Bake for 15 to 20 minutes or until golden brown.
For the Chipotle Creme
Whisk all ingredients together and set aside.
For the Tacos
Place the cooked zucchini in the bottom of each tortilla. Top with cabbage, tomato, radish, and cilantro. Drizzle with lime juice and chipotle cream. Serve and enjoy!