Monday, August 26, 2013

Baja-Maui Zucchini Tacos

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat
Ok, I know the name for these tacos is a bit confusing. What's a Baja-Maui zucchini taco, you ask? 

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat

Well… the Baja comes from Baja-style fish tacos. You know, battered/breaded fish tacos with creamy white sauce and cool, crunchy cabbage. So good! That's basically what these are. Except, instead of fish, they're filled with zucchini. Maui-style zucchini! When Evan and I went to Maui a million years ago, we had this awesome fried zucchini at a fish stand. It was coconutty and crunchy, breaded in panko, coconut, and black sesame seeds. 

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat
I decided to recreate that delicious zucchini (but baked, instead of fried), and throw 'er in a Baja-style taco with tangy white sauce. Meatless Monday, at your service. Also guys and gals, this is a great way to use up those loads of zucchini you have on your hands. Not that I would ever complain about loads of zucchini (um, hello… gimme that goodness!), but I've heard you… you lucky jerks with your overflowing gardens. 

Baja-Maui Zucchini Tacos: Loves Food, Loves to Eat

Get on these tacos, ASAP! 

Baja-Maui Zucchini Tacos
Makes 4-6 tacos

4 small-medium sized zucchini
1 cup flour
1 cup panko
1/4 cup desiccated coconut
1 tablespoon black sesame seeds
2 eggs
1/2 cup coconut milk
Salt & Pepper
Baja White Sauce (recipe below)
Shredded cabbage
Sliced green onions
Corn tortillas
lime wedges

Preheat oven to 425 degrees, and line baking sheet with parchment paper. 

Cut zucchini in half, then cut lengthwise in quarters. 

Set up your breading station:
Plate #1: Flour, salt, pepper
Plate #2: panko, coconut, sesame seeds
Plate #3: eggs and coconut milk, whisked together until mixed

To bread, first coat zucchini stick in flour, then egg, then panko mix. It's best to do just one at a time, to avoid making a big messy breading clump. 

Arrange zucchini on baking sheet, with a little bit of space between each one. Salt breaded zucchini. Bake for around 15 minutes, until panko is crispy and golden, and zucchini is cooked but not soggy. 

To assemble: Heat corn tortillas, and fill with cabbage, zucchini, sauce, and green onions. Serve with lime wedges. 

Baja White Sauce

1/3 cup sour cream
1 tablespoon mayonnaise 
Juice from 1 lime
1 tablespoon coconut milk
Hot sauce (like Tapatio) 
1/2 teaspoon granulated garlic
Salt & Pepper

Whisk all ingredients together until smooth, add more hot sauce or coconut milk, to taste. 
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