Go Back
Tacos are a culinary staple, celebrated for their versatility and the endless possibilities they offer for flavor and creativity. From traditional fillings like seasoned beef and chicken to vegetarian options loaded with fresh vegetables, tacos have transformed into a canvas for innovative cooking. One exciting reinvention that has captured the attention of health-conscious food lovers is the zucchini pancake taco. This unique twist not only maintains the beloved taco format but also introduces a deliciously nutritious alternative that can easily align with various dietary preferences.

Zucchini Pancake Tacos

Discover a tasty twist on your favorite tacos with zucchini pancake tacos! These creative treats swap traditional tortillas for nutritious zucchini pancakes, making them a delicious low-carb, gluten-free option. Perfect for family dinners or casual gatherings, these tacos are easily customizable with various fillings like grilled chicken, fresh veggies, and savory spices. Explore the blend of flavors and health benefits while enjoying a fun and satisfying meal everyone will love!

Ingredients
  

For the Zucchini Pancakes:

2 medium zucchinis, grated and excess water squeezed out

1/2 cup all-purpose flour (or almond flour for gluten-free)

1/4 cup grated Parmesan cheese

2 large eggs

1/2 tsp baking powder

1/2 tsp garlic powder

1/4 tsp onion powder

Salt and pepper to taste

2 tbsp fresh parsley, chopped (optional)

Olive oil for frying

For the Taco Fillings:

1 cup cooked chicken breast, shredded (or any protein of your choice)

1/2 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup red onion, thinly sliced

Fresh cilantro, for garnish

Salsa or hot sauce, for serving

Lime wedges, for serving

Instructions
 

Prepare the Zucchini: Grate the zucchinis using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible. This will help keep the pancakes from becoming soggy.

    Mix the Pancake Batter: In a mixing bowl, combine the squeezed zucchini, flour, Parmesan cheese, eggs, baking powder, garlic powder, onion powder, salt, and pepper. Add the chopped parsley, if using, and mix until everything is well combined.

      Cook the Pancakes: Heat a non-stick skillet over medium heat and add a drizzle of olive oil. Pour about 1/4 cup of the zucchini mixture onto the skillet for each pancake. Flatten slightly with the back of a spatula and cook for 3-4 minutes on one side, until golden brown. Flip and cook for an additional 3-4 minutes on the other side. Repeat with the remaining mixture, adding more oil as necessary.

        Assemble the Tacos: Once the zucchini pancakes are cooked, let them cool slightly. For each taco, place a zucchini pancake on a plate and top with shredded chicken, cherry tomatoes, avocado, and red onion. Garnish with fresh cilantro.

          Serve: Squeeze fresh lime juice over the filled tacos and serve with salsa or hot sauce on the side for an extra kick.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 (makes about 8-10 pancakes)