Veggie Tacos with Cumin-Paprika Roasted Zucchini & Red Pepper
panko-crusted avocado 'fries'
The use of flavorful spices in our veggie tacos means no one is gonna miss the meat. Served with a side of crunchy, breaded avocado 'fries', this is a vegetarian meal even carnivores will love.
Smarts: Think of this meal as a simple formula for any veggie taco - mix and match the veggies as you please for endless possibilities!
Ingredients
- Flour - 1/4 cup
- Egg - 1, whisked
- Panko breadcrumbs - 1/2 cup
- Paprika - 1/2 tsp
- Cooking oil - 1 Tbsp
- Avocado - 2, sliced into wedges
- Zucchini - 2, sliced at a bias
- Bell peppers, red - 2, sliced
- Shallots - 1 , sliced
- Garbanzo beans (14 oz / 397 g can) - 1 can, drained and rinsed
- Cumin - 1 tsp
- Paprika - 1/2 tsp
- Oregano, dried - 1/2 tsp
- Cooking oil - 1 1/2 Tbsp
- Tortillas, soft taco sized (corn or flour) - 8
- Lemons or limes - 1, sliced into wedges
- Sour cream - for serving
Nutrition Facts
Prep
- Zucchini / Red Peppers / Shallots - If prepping right before cooking, pre-heat oven first (Make Step #1). Prep as directed. (Can be done up to 3 days ahead)
- Garbanzo beans - Drain and rinse.
- Prep breading stations - 1) In one bowl, mix flour with some salt and pepper; 2) In a second bowl, lightly whisk egg. If you like spice, add a few drops of your favorite hot sauce; 3) In a third bowl, mix together panko, paprika, some salt and pepper, and cooking oil.
- Avocado - Slice into wedges.
- Make spice mix for tacos - Mix together cumin, paprika, and oregano in a small bowl. (Can be done up to 5 days ahead).
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Make
- Arrange oven to fit two sheet pans. Heat oven to 425F / 218C degrees.
- Place a wired cooling rack into a sheet pan.
- Dip avocado wedges into flour, then egg, and then panko. Place breaded wedges on cooling rack. I found it pretty quick to do wedges one at a time. Shake and bake doesn’t quite work as well with delicate avocado wedges. Continue until done and then bake for 15 to 20 minutes until the panko gets golden.
- Toss zucchini, red peppers, shallots, and chickpeas with spice mix and cooking oil right on another sheet pan. Roast for 12 to 14 minutes with avocado fries until veggies are tender but still a bit crunchy. Sprinkle with salt and pepper fresh out of the oven.
- Warm tortillas according to package instructions.
- Slice lemons or limes into wedges.
- Let everyone make their own tacos. Both tacos and avocado fries can be served with sour cream and lemon or lime wedges.
Nutrition Facts
Reviews
Ratings
25 reviews
The avocado 'fries' breading was lacking (bland) but with more spice/seasoning and perhaps a change up in the process it could be really great! I also tried breading a piece of tilapia, and that was good, but the baked fish was better.
0 HelpfulI doubled the spices as someone suggested. Nothing was bad, just not exciting. I liked the avocado fries more than I expected after the less than stellar reviews. Not my favorite meal though.
0 HelpfulWent with a 4 only b/c the veggie medley was surprisingly delicious. To my surprise, the avocado fries were lacking; disappointing considering the effort needed to make. Made a spicy aioli dip for them that helped. Topped the tacos with some leftover shredded pork. Followed another reviewer's suggestion and doubled the amount of spices for everything.
0 HelpfulFries turned out better than I expected, but the rest was just okay. I would bake the veggies separate from the fish so they would get more "roasted" and less soggy from the fish liquid that inevitably comes out while baking. Despite the "meh" rating, I love that Cooksmarts challenges me to try new things all the time, so I'm still happy I made it!
0 HelpfulTexturally not my favorite foods (zucchini and peppers). I forwent the fries because it's a pain to make and just went for some guacamole instead.
0 Helpful