Crispy beer-battered zucchini bites are stuffed into warm tortillas and served with creamy guacamole to make these irresistible vegan tacos!
- 1 cup all-purpose flour
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- 1 cup ale
- 1 ½ pounds zucchini (about 2 medium zucchini), quartered and sliced about ½-inch thick
- ⅓ cup canola oil (or high-heat oil of choice)
- 12 small flour tortillas (or corn tortillas)
- Shredded red cabbage
- Guacamole
- Fresh cilantro
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Whisk the flour, cumin, and salt together in a medium bowl. Whisk in the beer.
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Generously coat the bottom of a large skillet with oil — you'll need it to be about ⅛ inch thick. Place the skillet over medium heat.
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Place a few pieces of zucchini into the batter. Roll them around with a spoon to coat all sides.
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When the oil begins to shimmer, remove a piece of zucchini from the bowl. Shake off any excess batter, then place the zucchini in the skiller. Repeat for as many pieces of zucchini as you can fit without crowding.
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After about 3 minutes, begin checking your zucchini. When the bottoms are browned and crispy, they're ready to flip. Carefully flip them one at a time.
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Cook the zucchini for another 3 to 4 minutes, until browned and crispy on the other sides.
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Transfer the cooked zucchini to a paper towel-lined plate to drain.
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Repeat the cooking process until all of the zucchini are cooked, adding oil to the skillet between batches as needed.
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Fill the tortillas with cabbage, guacamole, fresh cilantro, and zucchini, along with any other taco toppings you like.
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Serve.
Nutrition information includes 2 tablespoons of guacamole per taco.