- 3 medium zucchinis sliced into flat sticks
- 3 ½ cups panko bread crumbs (can use GF bread crumbs)
- Garlic salt to taste
- *spray oil for browning (optional)
- Vegan Thousand Island Dressing
- Vegan Chipotle Lime Crema
- Red cabbage
- Tomato chopped
- Cilantro chopped
- Lettuce chopped
- Corn Tortillas
- 1 cup flour (can use GF flour)
- ½ tsp garlic powder
- ¼ tsp onion powder
- 1 tsp salt
- 1 tsp ground kelp granules
- 2 cups water
Preheat the oven or air fryer to 425. Cut the ends off of the zucchinis then cut each one in half. Take each half and make ¼ inch thick slices and then cut those slices in half lengthwise to make the “fish stick” style slices, and set aside.
In a medium sized bowl add the breadcrumbs and set aside. Then in another medium sized bowl add all the dry ingredients for the batter, mix to combine then slowly mix in the water. You want a nice runny batter, not too thick.
Take your zucchini slices and either dust them with flour or pat them dry so that the batter will stick. Run each stick through the batter and then into the panko crumbs. Coat them well with crumbs and place them on a parchment lined baking sheet or the basket of your air fryer.
You may give them a light spray of avocado oil to brown them up (optional) and bake for 15-20 minutes or until they are crispy and cooked through.
While the filets cook, thinly slice the cabbage, chop the lettuce, tomato, and cilantro. Then warm your tortillas in a pan and keep them warm in a tortilla warmer.
Once the fillets are done, slice the fillets and assemble your tacos and top with the thousand island dressing and the chipotle lime crema for a delicious meal.
Makes 4-6 servings.