Description

Smoky fried zucchini tacos topped with crunchy radicchio and topped with an extra creamy jalapeno ranch dressing.

Ingredients

Scale

Fried Zucchini

3 zucchinis, cut into sticks

1 cup all purpose flour

1 cup almond milk

1 tbs paprika

2 tsp each salt and pepper

1 tbs cumin

2 tsp cayenne pepper

vegetable oil, enough to fill 1/4 inch at the bottom of a pan

Jalapeno Ranch

3/4 cup soaked cashews

1 cup vegan mayonnaise

2 tsp apple cider vinegar

1/2 cup pickled jalapenos

2 tbs brine from pickled jalapenos

2 tbs fresh dill

2 tbs fresh cilantro, chopped

1 tsp smoked paprika

2 tsp onion powder

2 tsp garlic powder

juice and zest of 1 lime

1 tsp each salt and pepper

water to thin if needed

Other Optional Ingredients

corn or flour tortillas

radicchio

radishes, sliced

chopped cilantro

Instructions

Preheat the oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper.
Prepare your wet batter by whisking the flour, almond milk, paprika, salt and pepper, cumin and cayenne pepper together.
One stick at a time, dip the zucchini into the batter and place onto the baking sheet. Place in the oven and bake for 30 minutes until the batter crisps.
To make the Jalapeno Ranch, add all the ingredients together in a food processor and pulse until creamy. If it’s too thick, add some water or lime juice if it still needs some tang.
Assemble the tacos by placing the radicchio on the bottom, top with the zucchini sticks in the tacos then top with radishes and cilantro and finish with a drizzle of the jalapeno ranch. You can also add other optional ingredients such as avocado if you wish! Enjoy!!