I started my journey with a trip to the grocery store and a cart heaped with produce. Who decided it needed to be so expensive to eat healthy food? Definitely starting a vegetable garden in the Spring…
I scouted out some good recipes before hand, settling on this one, I think originally posted by “How Sweet it is,” for last night’s dinner. She definitely had a stroke of genius with these zucchini tacos with cherry pepper crema. Delicious.
Now, I am a serial recipe hack…I don’t remember the last time I actually followed a recipe past the ingredients list, but I must give credit where credit is due. This one I stuck to pretty close.
Unfortunately, spicy food is a no-can-do for me unless I’m willing to forgo tasting any food for the entire week after, so I had to pass on the cherry peppers. Also skipped on the radishes and had a complete mental lapse, forgetting the scallions.
But look at those fresh ingredients:
I went ahead and chopped some chicken tenderloin and sautéed it with coconut oil after covering it with lime juice, salt, and cilantro. Definitely a delicious addition to the Zucchini.
The zucchini in a word – amazing. The crispy texture was perhaps the best part, but it added so much flavor.
I couldn’t resist adding some simple guacamole, largely because the thought of tacos without anything avocado is just plain wrong to me. It rounded out the flavor perfectly.
All in all, I’d say Dinner #1 was a hit. I always use the Olé low carb/high fiber tortillas (though these would be delicious on corn tortillas). The rest was all veggies and chicken, with a tiny bit of fat-free cheese and homemade greek-yogurt crema. No complaints here.
- don’t skip the guacamole (or cubed avocado if you prefer)
- try it with some seasoned black beans
- definitely throw in a little rice or quinoa
- check out her blog because it is awesome
1 large zucchini squash, cut into 1-2 inch long strips
2 large eggs
1 cup seasoned bread crumbs
1 tablespoon flour
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons coconut oil
1/4 cup plain greek yogurt
1/4 cup half and half
1 lime, juiced
2 large avocados
1 Tbsp milk
garlic salt to taste
corn or flour tortillas
halved cherry tomatoes
cheese of choice
I quartered my zucchini lengthwise, then cut the slices into 1-2 inch long strips
beat the eggs in a bowl, then dip zucchini strips in the egg.
Next, dredge the strips in the prepared bowl of bread crumbs (mixed crumbs, flour, and seasoning)
Heat a large skillet over medium heat and add the coconut oil. Place the coated zucchini in the skillet and let each side cook until breading is golden and zucchini is tender. After cooking, let drain on paper towels.
cube 1 1/2 cups of chicken tenderloin, then season with salt and cilantro.
Heat a large skillet over medium heat and add coconut oil. Place the chicken cubes in the skillet and drizzle with lime juice. Cook until the pink just disappears, then remove immediately and add to the zucchini.
Mix the greek yogurt, half & half, and lime juice until combined. If you like spicy foods, definitely add some diced cherry peppers like the original recipe calls for.
Halve the avocados and remove each pit. Spoon the avocado meat into a bowl, then begin to mash with a fork. Add milk and continue to mash until creamy (I like mine to still have little chunks of avocado and not be completely smooth). Then season to taste with garlic salt.
Optional: You can add a spritz of lime juice and some fresh cilantro for a little more flavor, or spoon some salsa into it.
Pile toppings high and enjoy!