Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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

Active: 30 min Total: 40 min
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!


Almond-Crusted Avocado Fries:
  • Coconut flour (sub rice, tapioca, chickpea) - 1/4 cup
  • Egg - 1 , whisked
  • Almond meal - 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
  • Gluten-free tortillas, soft taco sized - 8
  • Lemons or limes - 1 , sliced into wedges
  • Sour cream - for serving


  1. 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)
  2. Garbanzo beans - Drain and rinse.
  3. Prep breading stations - 1) In one bowl, mix coconut 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 almond meal, paprika, some salt and pepper, and cooking oil.
  4. Avocado - Slice into wedges.
  5. Make spice mix for tacos - Mix together cumin, paprika, and oregano in a small bowl. (Can be done up to 5 days ahead).

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Arrange oven to fit two sheet pans. Heat oven to 425F / 218C degrees.
  2. Place a wired cooling rack into a sheet pan.
  3. Dip avocado wedges into flour, then egg, and then almond meal. 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 crust gets golden.
  4. 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.
  5. Warm tortillas according to package instructions.
  6. Slice lemons or limes into wedges.
  7. Let everyone make their own tacos. Both tacos and avocado fries can be served with sour cream and lemon or lime wedges.



0 reviews