Veggie Tacos with Cumin-Paprika Roasted Zucchini & Red Pepper
panko-crusted avocado 'fries'

Name: Veggie Tacos with Cumin-Paprika Roasted Zucchini & Red Pepper
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup Flour; 1 Egg, whisked; 1/2 cup Panko breadcrumbs; 1/2 tsp Paprika; 1 Tbsp Cooking oil; 2 Avocado, sliced into wedges; 2 Zucchini, sliced at a bias; 2 Bell peppers, red, sliced; 1 Shallots, sliced; 1 can Garbanzo beans (14 oz / 397 g can), drained and rinsed; 1 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Oregano, dried; 1 1/2 Tbsp Cooking oil; 8 Tortillas, soft taco sized (corn or flour); 1 Lemons or limes, sliced into wedges; for serving Sour cream

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Veggie Tacos with Cumin-Paprika Roasted Zucchini & Red Pepper

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!

Proteins

Beans, garbanzo

Cuisines

American

Ingredients

Metric

Servings:

Panko Avocado Fries:

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

Veggie Tacos with Cumin-Paprika Roasted Zucchini & Red Pepper:

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

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.

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